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Ingredients:

  • 2 litres Jess’s Ladies whole milk
  • 0.5ml vegetarian rennet
Jess's Ladies whole cow's milk

Jess's Ladies whole cow's milk

Heating milk to 32C

Heating milk to 32C

Diluting 0.5ml rennet in water

Diluting 0.5ml rennet in water

Adding rennet

Adding rennet

Heat milk to 32C, add rennet diluted in previously boiled and cooled water.

Leave for around 40 minutes, or until curd gives a clean break.

Cutting the curd

Cutting the curd

Once curd has set, cut into 2-3cm slices and leave to rest for 5 minutes to allow the curd to heal.

Heating cut curd

Heating cut curd

Heat the curd gently to 40C, stirring gently over the course of 20 minutes.

Ladelling curd

Ladelling curd

Carefully ladel curd out of the whey and into a cloth-lined colander, keeping the whey for later.

Draining curd

Draining curd

Allow the curd to drain further, adding weight to squeeze out the remaining whey if required.

Drained curds

Drained curds

Once fully drained, cut the curd into 10cm x 10cm blocks

Boiling the whey

Boiling the whey

Heat the whey to boiling point, removing any remaining curd (ricotta!), which can be cooled and eaten.

Floating curd

Floating curd

Take the whey off the boil, add the curd slices and leave for 45 minutes, or until the curds begin to float.

Drying on sushi mat

Drying on sushi mat

Remove the curd from the hot whey and place on wooden mat to dry for 20 minutes or so.

Salting cooled curds

Salting cooled curds

Once curds are cool to the touch, add salt and turn over and allow to cool completely.

Halloumi is ready to eat once it’s cool, or can be placed in 25% brine solution to preserve.

Can’t wait to give it a try – Halloumi is one of the most fun cheeses to make, and easiest to get right as there’s no affinage required!

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