” HOW TO Make Halloumi Cheese? “

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

Halloumi cheese or Haloumi is a traditional Cypriot cheese that is also popular in the rest of the Middle East and Greece, and is now made in many countries and regions around the world. Traditional artisan Halloumi cheese is made from unpasteurised goats milk, sheep milk or a combination of the two. Traditionally, the mint leaves were used as a preservative. The cheese is white, with a distinctive layered texture, similar to Mozzarella, and has a salty flavor. But, today, Halloumi is often garnished with mint to add to the taste. Many people also like Halloumi that has been aged; it is much drier, much stronger and much saltier.

With its ability to withstand high temperatures without melting, Halloumi cheese can add variety and interest to cooked dishes and salads. In fact, Halloumi slices can be grilled or fried on its own. The cheese is very easy to make. Its heat resistant property comes from the fact that the fresh curds are boiled in whey and then placed in a brine solution for storage. The brine solution also makes this a long-lasting, but naturally salty cheese, and the brine is often rinsed off before the cheese is cooked or eaten.

The Halloumi cheese is made with only two ingredients: goat milk and rennet. The lack of cultures causes this cheese to be rather bland, and mint leaves are used to impart flavor to it. Some modern recipes also call for the addition of a mesophilic starter culture to add more flavor.

Ingredients:

  • 1/2 gallon whole goat milk
  • 1/8 tsp. rennet
  • 1/8 cup water
  • 1/2 tsp. chopped mint (optional)

Special supply:

  • cheese cloth -lined colander

Warm the milk to 90°F. Add the rennet to the water, and stir into the milk. Continue to stir for 30-60 seconds to be sure the rennet is evenly distributed.

Let the milk rest until the surface has gelled, usually about 10-15 minutes. You can check for gelling by lightly touching the surface of the milk with the flat side of a small spoon. If the spoon leaves an indent, the milk has gelled.

Multiply the amount of time until surface gelling by 2, and wait that much longer before cutting the curd into 2″ pieces with a long knife.

For example, if it was 10 minutes before the surface gelled, wait 20 more minutes to cut the curd – cutting horizontally, vertically and diagonally across the depth of the curd.

Let the curd pieces rest for about 10 minutes, then cut them into smaller, 1/2″ pieces. Let the smaller pieces rest for 10 more minutes.

Now, stir the curds gently for 10-15 minutes to encourage the whey to separate.

Pour the curds into a cheese cloth-lined colander placed over a pot (you will be using this pot of whey later), and let drain for several hours until no whey is left standing with the curds.

* Optional – At this point, you can add about 1/2 tsp. chopped mint into the curds, or wait and place mint inside the folded pieces of cheese at the end of the process.

Fold the cheese cloth over the curds and press with your hands to remove more whey and to fuse the curds together. If the curds are still very loose and moist, place a weight on top (a gallon of water works fine), and continue to let drain.

When the curds are dry enough to stick together well, cut them into approximately 2″ wide strips. Bring the pot of drained whey almost to a boil (around 195°F), and drop in the cheese strips.

Let cook for about 10-15 minutes, or until the strips float to the surface. Remove the strips from the whey, lightly salt each side, and let cool for 1-2 hours.

How to store Halloumi?

To store the Halloumi, you can make a brine solution of 1/2 cup salt dissolved in 1 quart water. It is traditional to fold the cheese slices in half, making a “U” shape (* Optional – with mint leaves inside the folded portion), before storing in the brine.

The brine will keep your Halloumi good for several months, and the flavor will increase with storage time.

You can grill or fry your Halloumi, or use it to top salads and stir-fries. The thick, chewy texture of this cheese makes it a great protein substitute for meat in main dishes.

Buttermilk Dairy Milk Eggnog Flavored Milk Heavy Cream Light Cream Whipping Cream

Sour Cream Whipped Toppings Yogurt Packaged Cheese Feta Mozzarella Parmesan Provolone Ricotta Vegetarian Blue Cheese Cheddar Cheese Blends Almond Milk Soy Milk Milk Substitutes Butter & Margarine Cheese Assortments & Samplers

portable keyboard
incredibles

“Simple Yogurt Facial Recipe”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

Remember, for all facials, start with freshly cleansed skin. Then, apply a very warm, moist cloth to the face for a few minutes to open the pores. Apply the facial mixture and leave on for 10-20 minutes. Wash off gently with a warm, wet cloth. Finally, rinse with cool water to close the pores and help retain the nourishing benefits of the facial ingredients.

Goat Yogurt Facial Recipe

Cucumber makes this recipe cool and refreshing, and leaves skin feeling smooth, clean and toned. Blend all ingredients thoroughly with  a food processor or blender to ensure a smooth mixture.

  • 1/2 of a small cucumber, seeded
  • 1/2 cup goat yogurt
  • 1-2 tsp. goat milk powder to thicken

More Ideas

Experimenting with homemade facials is a lot of  fun, and no doubt you will find original combination  that are even better than these.  So, get off the beaten path, and make your own recipes! Here are a few more ideas to fuel your thoughts.

  1. Sour cream can usually be substituted for yogurt. When trying this, reduce the amount of thickeners, such as corn starch or powdered milk, as the sour cream is usually a good bit thicker than yogurt.
  2. Most fruits make great additions to facials. Pineapple, papaya, bananas and grapes are commonly used. Orange juice and lemon juice contain vitamin C, but use carefully, as these may irritate some skin types.
  3. Add in crushed fresh herbs, like peppermint, catnip, or chamomile, or use tea from the herbs as the liquid portion of the facial.

And, remember that skin needs to be nourished from the inside too.

Hence, in addition to using your homemade facials, drink your goat milk every day to give your skin and the rest of your body the protein and other nutrients it needs to look and feel great!

Buttermilk Dairy Milk Eggnog Flavored Milk Heavy Cream Light Cream Whipping Cream

Sour Cream Whipped Toppings Yogurt Packaged Cheese Feta Mozzarella Parmesan Provolone Ricotta Vegetarian Blue Cheese Cheddar Cheese Blends Almond Milk Soy Milk Milk Substitutes Butter & Margarine Cheese Assortments & Samplers

portable keyboard
creatives