Home Made Halloumi Cheese and Ricotta

It is easy to make Halloumi and ricotta at home, no special equipment required except for a cheese or brewer termomether.

I started with 2l of milk, full-cream and not homogenized (unfortunately not raw...)

In a large stainless steel saucepan heat the milk to 32C (use the termometer) and then add the rennet (animal or vegetable). I used 2ml dissolved in 2ml of cold water, but if you use industrial rennet you may need less. Follow the manufacturers' instructions. Let the milk set for 45-60 minutes, covering the pot with a lid and keeping the temperature constant on 32C (you may like to place the pot into a bigger pot with hot water, or wrap it with a warm towel).

When the milk is set cut into 1 to 2 cm squares. If the pot is deep also cut across with a slotted spoon.

Wait 5 minutes, then take to 35-38C and stir gently with your hand for 30 minutes, keeping the temperature constant.

At this stage the squares will look smooth and lightly elastic. Wait 5 more minutes, then lift the cheese up with a slotted spoon and place into a basket or colander lined with cheese cloth or gauze. I used a steamer, which has holes in the bottom and sides. Cover with more cloth and place a weight on top (I used a pot filled with 2l of water). Let it rest for 30 minutes.

In the meantime make the ricotta, which is a byproduct of Halloumi.

Ricotta

Heat the leftover whey to 90C, then add 1 tsp of salt and 1 tbsp of white vinegar. Gently stir and cook for 5 minutes. The foam forming on the top is the ricotta.

Lift the ricotta up with a slotted spoon and place in a small colander lined with gauze. With my leftover whey I could just make enough ricotta for a Barbie doll, but it is fun to make. Refrigerate the ricotta for one night.

Now cut the Halloumi cheese into pieces and cook in the leftover whey (after lifting the ricotta up) at 85-90C for about 20/30 minutes, stirring from time to time. The cheese will rise to the surface.

Take the cheese slices out, add a pinch of salt on each side, and a little dried mint (optional) then fold each slice into two.

Make a brine with 50% leftover whey, 50% boiling water and 10% salt (i.e. 100g of salt for every litre of liquid). Keep the Halloumi in this brine for up to two weeks, in the fridge.

To cook: Halloumi can be cooked under the grill, in a frying pan or on the barbeque. No oil is needed. Lightly rinse from the brine and cook until lightly golden.

Here with bruschetta and rucola (rocket salad).