I had 2 4pint skimmed milk going out of date in the next couple days and as we had planned to go away for the weekend I would have gone to waste…I don’t like waste! It’s another fat-free Homemade Halloumi recipe time.
2 x 4pint Skimmed Milk
3 Tsp Salt
1 Tsp Garlic Powder
1 Tsp Mixed Herbs
1 Tsp Chilli Flakes
150ml Distilled Vinegar
Pour the milk into a large pan
Bring the milk to slow boil on a low – medium heat.
Add the garlic, salt, herbs and chilli flakes to the milk and continue to heat.
Once the milk comes to the boil, turn off the heat and stir in the vinegar into the milk and cover for about 5-10 minutes.
The curd and whey will have separated. In a strainer, line with a thin cotton clothe like a cheese or muslin clothe.
Pour the whey and curd through the strainer and rinse brief with water.
Fold up the sides of the clothe and squeeze out as much liquid as possible.
Pack into a cheese mold and put in a bowl or jug. Add some weight on to the top like a jam jar and put in the fridge for at least 4 hours.
Remove from the fridge and remove out of the cheese mold.
Slice or chop the halloumi and place in the fridge until ready to use. The halloumi will keep for 4-5 days in the fridge.
You can grill, bbq, saute or fry the halloumi and add to sandwiches, burgers, wraps, salads or even pasta. It’s a great vegetarian lean protein source and completely Weight watchers filling and healthy.
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