Homemade Halloumi is easy, time-consuming as takes awhile but an easy process. You can add herbs, chilli or just leave it salted. It’s the cheese that doesn’t melt! Grill it, bake it or fry it – it’s a great fat-free protein source.
4pt Skimmed Milk
3 Tsp Salt
1 Tsp Black pepper
1 Tsp Chilli Flakes
3 Tbsp Distilled Vinegar
Start by pouring the 4 pints of milk into a sauce pan and gently heat.
After about 10 minutes when the milk is warm add salt, pepper and chilli flakes to the milk and stir.
Bring the milk to the boil ( this may take a little time) but as the small bubbles come to the surface stay close by as the milk may boil over ( which is ok – but just messy to clean!)
Once boiled turn off the heat and add the vinegar.
The milk with start to curdle, but cover and let it stand for 5-10 minutes.
Place a few layers of cheese clothes in a strainer, and slowly pour in the liquid.
Allow the liquid to drain thru and run some water over it to clean off some of the vinegar.
Bring together the cloth ends and squeeze out as much of the liquid as possible.
Here is the halloumi ( I think its going to be a little spicy with all those flakes!)
Now remove from the cloth and place into a cheese mold.
Put the mold in a bowl and fold onto the cloth.
Add a heavy jar weight in the top and help squeeze out any more liquid and press it together. Place in the fridge to allow to drain for a minimum of 3-4 hours, but over night is ideal.
Remove from the mold
Slice or chopped into chunks.
It’s now ready to be cooked! I love it gridded!
Enjoy! I Would class this as part of Weight Watchers filling and Healthy as the milk is allowed.