Fat-free Garlic/Chilli/herb Halloumi Homemade

I had 2 4pint skimmed milk going out of date in the next couple days and as we had planned to go away for the weekend I would have gone to waste…I don’t like waste!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.

Fat Free Halloumi Herb Garlic Chilli

Ingredients:
2 x 4pint Skimmed Milk
3 Tsp Salt
1 Tsp Garlic Powder
1 Tsp Mixed Herbs
1 Tsp Chilli Flakes
150ml Distilled Vinegar

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Pour the milk into a large pan

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Bring the milk to slow boil on a low – medium heat.

IMG_1967Add the garlic, salt, herbs and chilli flakes to the milk and continue to heat.

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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.

IMG_1973The curd and whey will have separated. In a strainer, line with a thin cotton clothe like a cheese or muslin clothe.

IMG_1974Pour the whey and curd through the strainer and rinse brief with water.

IMG_1975Fold up the sides of the clothe and squeeze out as much liquid as possible.

IMG_1976Pack 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.

IMG_1999Remove from the fridge and remove out of the cheese mold.

IMG_2000Slice or chop the halloumi and place in the fridge until ready to use. The halloumi will keep for 4-5 days in the fridge.

IMG_2001You 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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