Make fresh & nutritious halloumi cheese at home

Namrata Sundaresan

Certified Artisan Cheese Making Professional - Univ of Vermont Partner Founder - Kase Cheese

3 min read

Ease

8

Approx. Cost

INR 332

Serves

7

Cooking Time

3 Days

Ingredients list

  • Cow Milk: 15 litres
  • Rennet: 8 g microbial rennet
  • Unprocessed sea salt: 70 g per liter of water

Preparation


Step 1 :

Add rennet to cow milk in a large container and wait until milk turns solid.

Step 2 :

Cut the solidified milk with a long bread knife horizontally and vertically across the width of the container to separate the curd from the whey.

Step 3 :

Cook the curds on low flame for 20 mins (up to 50°C) to give it a more solid structure. Stir the liquid gently to break any big pieces of curds, further.

Step 4:

After the curd has cooked, it develops a more elastic structure. Drain the curd from the container and add it to a muslin cloth in a press.

Step 5:

Adjust the lever to completely press the halloumi cheese. Keep the machine aside and let the liquid drain off completely for an hour. During this period, the cheese will turn into a big block owing to the rennet and the heat.

Step 6:

Cut the cheese block and cook the halloumi cheese again in the hot whey, before salting. Now, the Halloumi cheese is double cooked and has developed a tougher texture.

Step 7:

Transfer the cooked halloumi cheese to a saturated brine. In the brine, each litre of water contains 70-80 gms of sea salt. The cheese should have a spongy, elastic texture in this stage. The halloumi cheese should soak in the brine for about 10 minutes to absorb the salt

Tip: We can only use unprocessed sea salt for cheese-making; salt with iodine cannot be used.

Step 8:

Grill the cooked Halloumi over a pan, until all sides of the cheese develop a nice golden crust. Haloumi cheese has a very high melting point, which makes it easy to grill or fry.

UR healthy Halloumi cheese is now ready to eat!
Serve with freshly cut pineapple to relish the goodness of this Cyprus-based cheese variety.

Wellness advice from qualified experts

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Health Benefits:

Good Bone & Muscle Health:

Halloumi cheese is a good source of calcium and protein. It constitutes 25% of calcium’s daily value and 70% of the adult recommended daily allowance (RDA) per portion. Calcium plays an essential role in keeping our bones and teeth strong, while retaining their structure. It also enhances the flexibility of our muscles.
Protein contributes greatly to our muscle mass and promotes the production of antibodies that keep diseases away. A one-ounce portion of halloumi cheese provides about seven grams of protein to the body.

Adequate Hydration & Balanced Blood Pressure

Halloumi cheese has high salt content and is made of 70-80 grams of unprocessed sea salt per liter of water. Sea salt is a rich source of sodium. It helps maintain fluid balance in the body which in turn promotes healthy blood pressure. Every 100 grams of this cheese contains about three grams of the daily value of sodium.

Overall Body Health

Halloumi cheese is a great source of saturated fats. These fats have multiple health benefits. They provide the required sturdiness and strength for the cells in our body and enhance bone health. The saturated fats also contain antimicrobial properties which safeguard against harmful microorganisms in our digestive tract. 100 grams of this cheese contains about 24 grams fat and 17 grams of saturated fat

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