Here’s a traditional-style homemade Halloumi cheese recipe — firm, salty, and perfect for grilling or frying 🧀🔥
Halloumi is unique because it doesn’t melt when heated, thanks to how it’s cooked and salted.
🧀 Homemade Halloumi Cheese
Makes about 1–1½ lbs (450–700 g)
Ingredients
- 1 gallon (3.8 L) whole milk (sheep’s milk is traditional; cow’s or goat’s works)
- 1/4 tsp liquid rennet (or tablet equivalent)
- 1/4 cup non-iodized salt
- Fresh mint leaves (optional but traditional)
🧰 Equipment
- Large pot
- Thermometer
- Slotted spoon
- Cheesecloth
- Colander
- Knife
👩🍳 Instructions
1. Heat the Milk
- Heat milk slowly to 90°F (32°C)
- Stir gently to avoid scorching
2. Add Rennet
- Dilute rennet in 1/4 cup cool, non-chlorinated water
- Stir gently into milk (up-and-down motion)
- Cover and let set 30–45 minutes until firm curd forms
3. Cut the Curd
- Cut curd into 1-inch cubes
- Let rest 5 minutes
4. Cook the Curds
- Slowly heat to 105°F (40°C) over 20 minutes
- Stir gently
- Let curds settle 10 minutes
5. Drain & Press
- Scoop curds into cheesecloth-lined colander
- Press lightly with a weight for 30–60 minutes
6. Cook the Cheese (Halloumi’s Key Step)
- Heat leftover whey to 190°F (88°C)
- Cut pressed curd into slabs
- Simmer slabs in whey 30–40 minutes
- Cheese will float when ready
✔️ This step gives halloumi its signature non-melting texture
7. Salt & Fold
- Sprinkle generously with salt
- Fold each slab in half
- Add mint leaves inside (optional)
8. Cool & Store
- Cool completely
- Store in salted whey or brine in the refrigerator
- Ready to eat after 2–3 days
🔥 How to Use Halloumi
- Grill or pan-fry until golden
- Slice into salads
- Serve with lemon, honey, or watermelon
🧠 Tips for Success
✔ Use non-ultra-pasteurized milk
✔ Don’t rush heating steps
✔ Salt well — halloumi is meant to be salty
✔ Store submerged to keep firm
If you want, I can also give:
- 🇨🇾 Cypriot-authentic variations
- 🥛 No-rennet alternative (simplified)
- 🍳 Best halloumi grilling techniques
- 🧂 Long-storage brining method