🧀
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HalloumiIntermediateMixed Milk
Halloumi
Cypriot grilling cheese with high melting point.
⏲
Total Time
1h 30m
🍲
Yield
0.6 kg
🎯
Difficulty
Intermediate
🥛
Milk Volume
4 L
Ingredients
Primary Ingredients
- 2 litersGoat Milk
- 2 litersSheep or Cow Milk
Coagulants
- 0.5 tspLiquid Rennet
Seasoning
- 2 cupsSalt(For brine)
- 2 tbspDried Mint
Instructions
1
🔥Heat Milk
HeatingCombine milks, heat to 32°C.
🌡️30–33celsius
⏱10 minutes
2
💧Add Rennet
CoagulationAdd rennet, let set 30-40 minutes.
⏱35 minutes
3
🔪Cut and Cook
CuttingCut into 2cm cubes, heat to 38°C over 20 minutes.
🌡️37–39celsius
⏱20 minutes
4
⬇️Drain and Mold
DrainingDrain, pack into molds, press lightly for 30 minutes.
⏱30 minutes
5
🥄Poach in Whey
CookingHeat whey to 90°C, poach cheese blocks for 30 minutes.
🌡️88–95celsius
⏱30 minutes
6
🧂Brine
SaltingPlace in brine 24 hours, fold with mint.
⏱1440 minutes
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