Easy Steps

In a large container pour the cow’s milk. Add the rennet and and wait until the milk turns solid. This step is important as milk is only 10 percent solid, and this recipe requires separating the solid from the liquid.

Cut the solidified milk with a long bread knife horizontally and vertically across the width of the container. This step is essential as it helps separate the curd from the whey.

The texture of the curd will now be soft. Cook the curdon low flame for 20 mins (30–50°C) to give it a more solid structure. Stir the liquid gently to break any big pieces of curd, further.

Keep cooking till the curd develops a more elastic texture. Once this texture is achieved, you will know that it is cooked. Keep in mind the consistency of scrambled eggs.

Drain the curd from the container and add it to a muslin cloth in a cheese press.

Adjust the lever to completely press the halloumi cheese. Keep the machine aside and let the liquid drain off completely for an hour or two. During this period, the cheese will turn into a big block because of the rennet and the heat.

Cut the cheese block and cook the halloumi cheese again in the hot whey, before salting. Now, the Halloumi cheese is double cooked and has developed a tougher texture.

Transfer the cooked halloumi to a saturated brine. In the brine, each litre of water contains 70-80 gms of sea salt. The cheese should have a spongy, elastic texture in this stage. The halloumi should soak in the brine for about 10 minutes to absorb the salt. Expert tip: We can only use unprocessed sea salt for cheese-making, because salt with iodine cannot be used.

Grill the cooked Halloumi over a pan, until all sides of the cheese develop a nice golden crust. Halloumi cheese has a very high melting point, which makes it easy to grill or fry. Your healthy Halloumi cheese is now ready to eat. You can serve it with freshly cut pineapple.