I've been making cheese since January, as with lockdown, I've found myself with time to try different cheeses (I used to make very basic goat cheeses when we had goats a few years ago). I now have a local supplier of Organic Raw Milk, we pick up 10 litres every Friday and try another 'Gavin'. Today was Haloumi - looks great. Thank you for a great recipe!!
I just finished following your recipe but with half the quantity as I didn't have a big enough pot. Came out delicious. My first time ever trying to make cheese and couldn't be happier with the results. Back In Lebanon we don't always fry Halloumi, we eat it as is in a large pita bread sandwich with cucumbers, mint leaves, tomatoes and maybe some olives.
I've got all the cheese recipe books and I still come back to this recipe for Halloumi. It's by far the best .... if I show up at our family reunion without Halloumi there'll be trouble-- thanks Gav for the excellent instructions. You truly are the best.
Hi Gav, I have been making halloumi for a couple of months now, I tried a couple of recipes and I must say your method with specific timing works great. In South Africa you can only buy pasteurized and homogenised milk, but my curd was always slimy and really soft. I decided to start experimenting and added Calcium chloride to normalise the milk without any significant change, then I added normal powdered calcium from the chemist to boost calcium in the milk, IT WORKS 1000% BETTER..Making Halloumi like a boss ! It seems like milk processing destroys some of the essential nutrients in the milk needed to make cheese. So anyone else has the same problem with your curds being limp and soft try some calcium.
He is so clean. Love it. Some people aren't aware of milky drips on the stove, the 'used' board not on the back of the sink, shake off utensils. Notice this?
Wonderful! Even a mistake can be amazing. On my third time making this I decided to take a half the batch of finished curd and toss them with powdered mint. Guess what? could not be compressed together at all. BUT pan fried the curds and got an amazing sort of browned mint cheese crumble to sprinkle over salads and pastas,
Being in the US, it is so difficult to find it, unlike Nicosia where I grew up. Thank you for sharing. Now I know I can prepare some home-made halloumi for my family.
I purchases some Halloumi locally for the first time yesterday and grilled some - amazing stuff! So I'm glad that you've posted an instructional video...I'll be trying it very soon. Thanks Gavin!
yep - worked a treat. it worked first time. ive only ever made maltese cheese. learnt that last month now just tried your halloumi recipe . and it worked!!!!
Thanks for another great instructional video. As a visual learner, I've gotten more out of watching your videos than all the reading I've done on cheese making. Cheers.
Hi..It was such a pleasure to watch you making Haloumi.. very informative and understandable instructions..Thanks will have a go..Kyri & Angie, From Cyprus!!!
I'm a cypriot citizen and We all Cypriot appreciate you all using our famous Halloumi for your recipies an by the way Halloumi is a Cypriot cheese not greek but Greeks use it
Well, I did make it today and it worked really well, thank you. My only puzzle was that the cheese blocks surfaced after 15 mins on the hot whey, floating like seabirds, so I fished them out. Salted, minted, left to drain. Delicious, thank you.
I don't know if it was the diluting of the rennet in distilled water or the double pot set-up, but following your recipe to the dot, resulted in the best cheese I've ever made (Although to be fair, I did not do many). So THANK YOU! One question though: When using the double pot setup, I noticed that the temperature actually rose from 36C° to 41C° during the 45 min. coagulation process with the heat turned off. So when you say: "Bring the heat to 40C° over a 20 minute period", I way already at 40C° without turning on the heat. So, no idea why your pot cooled down and mine heated up. Outside temp was around 20C°. In the end it wasn't an issue, as I just stirred for about 20 minutes with no heat, which resulted in similar curds as yours. Great video! thanks!
Hi Gavin. Greetings from South Africa. I your recipe, I have made it twice now, and it's foolproof! My cheese doesn't like to fold after boiling, it kind of breaks in the middle, but its still delicious!
Hola Gavin, son muy interesantes y didácticos tus tutoriales, me encanta verlos y aprender, sé muy poco inglés, quisiera que tuvieran subtítulos en español, sería maravilloso, te admiro mucho, saludos
After frying, drizzle with honey. It's also great straight out of the fridge, rolled up in a thin flat bread with some cucumber cut length-wise. You're welcome :)
Thank you for the great video Gavin. Im a Cypriot and a lover of Hellim cheese:) You may already know but for those who do not, I would like to add that you can make curd cheese with the remaining substance.
I made Halloumi today. I was a bit insecure about how much salt and mint and ended up brushing a bit off. I saved one piece for dinner. I then did half whey and half filtered water with additional salt for a brine and put all the other pieces in. My Halloumi rose to the surface in about thirty minutes floating and ready. I was surprised maybe its my climate in Pennsylvania. Anyway, I used olive oil and a bit of butter fried up tomatoes mushrooms onions cut up the cheese added three eggs. My husband and I shared the meal. I found that the Halloumi offered the same texture as tofu absorbing the flavors around it as it cooked and very nice mouth feel but I never had it before so do not know if the flavor will develop as it sits in the brine in my refrig. What is it suppose to taste like. I enjoyed it so did my hubby.
There's another Cypriot cheese called anari. It's soooo delicious, my grandma used to give it to me with honey when i was younger, it was litterally heaven. I would love to see you make it!
Hi Gavin. I'm a total noob to cheesemaking. I am trying Halloumi...1st time ever I'm making cheese today. I've had the kit for over a month and bought raw milk. I've watched this video of yours about 4 times😂😂 Even though you're a fantastic tutor, I'm scared I forget something. The company where I purchased my kit from, uses 2liters of milk with a tip of a teaspoon Flora Danica culture. I heard you say that it's not necessary foe the culture. I have added it though😮 I hope it doesn't make a mess of my cheese...
Hello, thanks for sharing. I have tried twice according to the video. First trial was successfull, but why in the second trial when i moved halloumi from cheese cloth was sticky and peeling? How about the ideal pressure? Thanks, Greetings from Indonesia
Gavin. Buenos dias. Gracias. Mientras transcurre los 45 min de cuajado la temperatura debe permanecer constante en 32 grados centigrados o se apaga la hornilla solamente.
Great video. This was my second experiment making cheese. I did a mozeralla first time, and then this halloumi second time. I followed your video to the letter, just with half the ingredients, and the cheese came out perfectly, although it did take nearly 60 minutes before the curd separated and set at the beginning, do you know why this might be, could it be the temperature mat have been low so the rennet took longer to do it's job? Just out of interest, is there a reason you don't use any citric acid?
Being that these are beginner videos, I have yet to see or hear whether the heat remains on, under the pot during the process of mixing in the additives, & cutting of the curd. Are these recipes in your book? I plan to order that.
iv watchd a lot of your vids and love them all the only thng i cant seem to get is exactly what stages do you turn the heat off is it when you add the renet ?? then turn back on after its set ty for the vids you are awsome
Here on remote hill in Kodaikanal, India ...I am watching your video....and learning... I have desi cows ... A2 milk... Will keep you posted of my success you kind man.
Gavin many thanks for the video I have now made Halloumi successfully a number of times now using your method. However do you know how i can get the cheese more like the firm squeaky cheese you get from the shop as mine always seems a bit to delicate?
Thanks for the awesome video. Can you elaborate on the calcium chloride? Can you dilute it in the same water as the rennet? If not how much water and at what point. There is no non homogenized whole milk here. Thank you!
With my respect to you sir have 3 questions to ask 1- what effect does vinegar in brine do 2- why some time when bending the Haloum it will split 3- what brine to use to conserve mozzarella cheese Thanks 🙏🏻
First of all I live in Sydney!!!!! Second I commend what you're doing with great admiration. You've been a great help to many people .... You're a walking ensyclopedia on all bi- products of milk ....we thank you for your patience ,expertise& knowledge... Do you sell cheese making products???? I'm after a rennet & lipase ...!!
Hi Gavin I tried your recipe for couple times and it turned out very good. But lately the milk is not coagulated aldo im using the same rennet what do you think the problem is can you help me with that thank you
Dear sirWith all the respect I owe you sir I was in uk and bought milk pasteurized and non homogenized and made the halomi it was great taste excellent I follow each stepI live in Senegal here I have pasteurized milk in bottle the ph is 6.5 please need your advice to bring it to 5.6 ph and have to make 10 liters you mention to add calcium chloride to be non homogenized what is the quantity to addSir you are my only teacher here hope to hear from you soon
This was really good. I think I need to dial back on the salt a little (sprinkle it on the pieces vs. dredging) but otherwise excellent and fun recipe. Thanks.
Got all the way through this and the pressed curds looked perfect but when I put it in the almost boiling whey it floated immediately and went really spongey. Any tips?
Generally, yes. Higher temperature and acidity help speed along the coagulation so you can reduce the amount of rennet for thermophilic cheeses like Gruyere, Asiago, Pamersan etc which are innoculated at higher temperatures compared to mesophilic ones like Cheddar & Colby. With Halloumi, you can bring the milk up to 34-5C, so it requires a smaller amount of rennet. The curds will also require slightly less time in the hot whey.
Hi Gavin! I have enjoyed your video. I took notes and maybe you can tell me where I went wrong. My squares of cheese curd floated after 10 minutes, but I kept them in the whey anyhow...when I went to fold them in half, they kind of pulled apart on the fold. Is the whey supposed to be kept t 200 to 205 degrees the whole time the curd squares are cooking? I just wonder why they floated to the top so soon. Any insight would be much appreciated.
Gavin, can we mix the cow milk with whole goat milk or goat milk powder just to add extra flavour to the final cheese? Thank you for the amazing videos you make to us all ❤
hi Gavin, your videos and channel overall is fantastic!!! I saw almost 18 minutes and wasn't sure I wanted to watch your video but I enjoyed every minute of it! now I have a question please, so this is the second time I am here to make halloumi, the first time I succeeded yay thx to you! so now my milk didn't "turn" (I don't know if in English is the right word) so I waited more, like the first time, but nothing, so then I reheated a bit and added few more rhenett ... maybe you are screaming now what the hec did she do ??? after all night rest I have now a bit of curd and the rest of the milk is like creamy ! I will try to conitue the recipe though as you explain this time but do you have any tips in case I fail again next time please ? I hope I could explain my question clearly ? thx for all your videos anyway I will try all one by one :)
Thanks For this Video. I am Indonesian and cheese lover. I sale much of Halloumi made in Indonesia..but the problems is dont have much cheese maker here 😁
Wonderful video! I have a question regarding the salt added in the final stage. The amount of salt appears to be very abundant, but it also appears there is no salt added during the previous steps. Does this turn out to be a particularly salty cheese or does it smooth out before being eaten? Thanks, again, a great tutorial.
When we buy this cheese at a supermarket it comes really salty. So we leave it in water overnight to get rid of the saltiness. I’m not sure about the homemade version, but if does get salty, then just wash it off or leave it overnight no problem.
Hello sir I like your videos and I'm new in cheese making and I follow the hallom cheese but when I strain the curd it didn't go through the cheese clothe I used very fin one that got me to put a heavy weight on it and after 2h it got so flat that I could roll it as a jelly roll I don't now why but it tast very good and I used half a rennet pill for A gallon of full fat milk thanks
I've been making cheese since January, as with lockdown, I've found myself with time to try different cheeses (I used to make very basic goat cheeses when we had goats a few years ago). I now have a local supplier of Organic Raw Milk, we pick up 10 litres every Friday and try another 'Gavin'. Today was Haloumi - looks great. Thank you for a great recipe!!
Another’Gavin’. That’s gold
Made my first Halloumi this morning to deliver tomorrow as Christmas presents along with homemade wine and mead! Thanks Gavin x
I just finished following your recipe but with half the quantity as I didn't have a big enough pot. Came out delicious. My first time ever trying to make cheese and couldn't be happier with the results. Back In Lebanon we don't always fry Halloumi, we eat it as is in a large pita bread sandwich with cucumbers, mint leaves, tomatoes and maybe some olives.
Glad it worked for you, well done! It is a delicious cheese.
Halle I sándwich
I've got all the cheese recipe books and I still come back to this recipe for Halloumi. It's by far the best .... if I show up at our family reunion without Halloumi there'll be trouble-- thanks Gav for the excellent instructions. You truly are the best.
Thanks muchly
I love that subtle middle eastern style music in background, reminds me of my Greek dining experiences. Relaxing.
Hi Gav, I have been making halloumi for a couple of months now, I tried a couple of recipes and I must say your method with specific timing works great. In South Africa you can only buy pasteurized and homogenised milk, but my curd was always slimy and really soft.
I decided to start experimenting and added Calcium chloride to normalise the milk without any significant change, then I added normal powdered calcium from the chemist to boost calcium in the milk, IT WORKS 1000% BETTER..Making Halloumi like a boss !
It seems like milk processing destroys some of the essential nutrients in the milk needed to make cheese. So anyone else has the same problem with your curds being limp and soft try some calcium.
where are you in SA? I am South African too. I have my own goat & I know of 2 places you can buy cow's milk raw
How much calcium did you add, if you don't mind me asking?
@@chrissygierek I don't use calcium in my reciepe
I want to make Haloumi cheese, but do not know where to start. 😕 from South Africa also. I can not even find cheese baskets or rennet😕
Yes, you need to turn off the heat whilst the milk is setting.
He is so clean. Love it. Some people aren't aware of milky drips on the stove, the 'used' board not on the back of the sink, shake off utensils. Notice this?
This is great! Grilled halloumi with pepper oil is a fantasic appetizer I often enjoy. Your videos have inspired a new hobby for me good sir.
Awesome! I'm trying this today for my very first cheesemaking attempt.
Not only a great video explaining the process properly. But it also made me super relaxed watching it
+Dani F Thanks Dani
Wonderful! Even a mistake can be amazing. On my third time making this I decided to take a half the batch of finished curd and toss them with powdered mint. Guess what? could not be compressed together at all. BUT pan fried the curds and got an amazing sort of browned mint cheese crumble to sprinkle over salads and pastas,
Being in the US, it is so difficult to find it, unlike Nicosia where I grew up. Thank you for sharing. Now I know I can prepare some home-made halloumi for my family.
I purchases some Halloumi locally for the first time yesterday and grilled some - amazing stuff! So I'm glad that you've posted an instructional video...I'll be trying it very soon. Thanks Gavin!
You're welcome Steve!
Best commentary for a cooking video. So impressed! Cant wait to try
Awesome video. Halloumi has become my newest food obsession and watching this has certainly encouraged me to try to make it myself.
yep - worked a treat. it worked first time. ive only ever made maltese cheese. learnt that last month now just tried your halloumi recipe . and it worked!!!!
Thanks for another great instructional video. As a visual learner, I've gotten more out of watching your videos than all the reading I've done on cheese making.
Cheers.
Hi..It was such a pleasure to watch you making Haloumi.. very informative and understandable instructions..Thanks will have a go..Kyri & Angie, From Cyprus!!!
Fantastic Halloumi cheese recipes_ What a selection!!!!
I'm a cypriot citizen and We all Cypriot appreciate you all using our famous Halloumi for your recipies an by the way Halloumi is a Cypriot cheese not greek but Greeks use it
Well, I did make it today and it worked really well, thank you. My only puzzle was that the cheese blocks surfaced after 15 mins on the hot whey, floating like seabirds, so I fished them out. Salted, minted, left to drain. Delicious, thank you.
Making this tonight for our Christmas celebration on New Year day. Thank so much for sharing.
I got hooked on haloumi whenni was stationed in cyprus back in the 80’s! It is awesome fried in bacon fat for breakie!
I made today in Guatemala. Thanks for the tutorial. Uts great
It came so good. I made one half if your milk next weee I'll maje more. My family is enchanted!! I get great goat milk here. Thanks so much
That's great. I am also in Guatemala. Can you tell me what rennet did you use? Maybe a name of a brand or something? Thank you.
I don't know if it was the diluting of the rennet in distilled water or the double pot set-up, but following your recipe to the dot, resulted in the best cheese I've ever made (Although to be fair, I did not do many). So THANK YOU! One question though: When using the double pot setup, I noticed that the temperature actually rose from 36C° to 41C° during the 45 min. coagulation process with the heat turned off. So when you say: "Bring the heat to 40C° over a 20 minute period", I way already at 40C° without turning on the heat. So, no idea why your pot cooled down and mine heated up. Outside temp was around 20C°. In the end it wasn't an issue, as I just stirred for about 20 minutes with no heat, which resulted in similar curds as yours. Great video! thanks!
Hi Gavin. Greetings from South Africa. I your recipe, I have made it twice now, and it's foolproof! My cheese doesn't like to fold after boiling, it kind of breaks in the middle, but its still delicious!
Hola Gavin, son muy interesantes y didácticos tus tutoriales, me encanta verlos y aprender, sé muy poco inglés, quisiera que tuvieran subtítulos en español, sería maravilloso, te admiro mucho, saludos
After frying, drizzle with honey. It's also great straight out of the fridge, rolled up in a thin flat bread with some cucumber cut length-wise. You're welcome :)
Viva Boca
Thank you for the great video Gavin. Im a Cypriot and a lover of Hellim cheese:)
You may already know but for those who do not, I would like to add that you can make curd cheese with the remaining substance.
Thanks for the tip cimen
Cimen, could you explain the process to make the curd cheese with the remaining substance? Thanks
going to give this a go very soon watched the video all the way through just to get an idea of exactly what it entails. very clear instructions
A great recipe. Really easy and fantastic results!!
We made this last night, What a great cheese! Thanks for all your videos! I'm going to get your book for sure.
Fantastic, it turned out okay?
It did. We used a bowl to shape them into round pieces before pressing. I'm a freak about perfect sizing... lol
I love how you match up the video-demo with ethnic music that reflects the origins of the cheese!
Yeah . There is nothing more cypriot than a Sitar .
I had not seen the folding method before.
I'll have to try it.
Perfect and delicious. Every. Single. Time.
thanks gav, all you good work is much apreciated
Your welcome!
@@GavinWebber just two questions...
1- do I kill the heat when it reaches 32*C?
@@GavinWebber and 2- Is rennet expensive?
I made Halloumi today. I was a bit insecure about how much salt and mint and ended up brushing a bit off. I saved one piece for dinner. I then did half whey and half filtered water with additional salt for a brine and put all the other pieces in. My Halloumi rose to the surface in about thirty minutes floating and ready. I was surprised maybe its my climate in Pennsylvania. Anyway, I used olive oil and a bit of butter fried up tomatoes mushrooms onions cut up the cheese added three eggs. My husband and I shared the meal. I found that the Halloumi offered the same texture as tofu absorbing the flavors around it as it cooked and very nice mouth feel but I never had it before so do not know if the flavor will develop as it sits in the brine in my refrig. What is it suppose to taste like. I enjoyed it so did my hubby.
There's another Cypriot cheese called anari. It's soooo delicious, my grandma used to give it to me with honey when i was younger, it was litterally heaven. I would love to see you make it!
It is made from the same whey after the halloumi. In Cyprus halloumi and anari are traditionally made from either sheep or goats milk .
Как будто сказку рассказывает, заслушаешься:)
Hi Gavin. I'm a total noob to cheesemaking. I am trying Halloumi...1st time ever I'm making cheese today. I've had the kit for over a month and bought raw milk. I've watched this video of yours about 4 times😂😂 Even though you're a fantastic tutor, I'm scared I forget something.
The company where I purchased my kit from, uses 2liters of milk with a tip of a teaspoon Flora Danica culture. I heard you say that it's not necessary foe the culture. I have added it though😮
I hope it doesn't make a mess of my cheese...
what a great video. Loved it. Thanks for sharing
Thanks, that was really easy and delicious too.
made it! turned out perfectly thanks Gavin!
+888kabe good work!
Thank you for this. I've been promising myself to try making halloumi for ages. Is today the day?
Thanks JD. Appreciate the feedback!
Halloumi is the best cheese I've ever tasted!
Hello, thanks for sharing. I have tried twice according to the video. First trial was successfull, but why in the second trial when i moved halloumi from cheese cloth was sticky and peeling? How about the ideal pressure? Thanks, Greetings from Indonesia
Nigella (black seeds) make a great flavour addition instead of mint leaves. This is how we used to buy the turkish version in Australia.
Nice tip, thanks Nina!
Another great video Gavin, thank you.
Gavin. Buenos dias. Gracias. Mientras transcurre los 45 min de cuajado la temperatura debe permanecer constante en 32 grados centigrados o se apaga la hornilla solamente.
Gavin your a saint. Thanks for posting.!
Great video. This was my second experiment making cheese. I did a mozeralla first time, and then this halloumi second time.
I followed your video to the letter, just with half the ingredients, and the cheese came out perfectly, although it did take nearly 60 minutes before the curd separated and set at the beginning, do you know why this might be, could it be the temperature mat have been low so the rennet took longer to do it's job?
Just out of interest, is there a reason you don't use any citric acid?
Being that these are beginner videos, I have yet to see or hear whether the heat remains on, under the pot during the process of mixing in the additives, & cutting of the curd. Are these recipes in your book? I plan to order that.
I made a batch, easy and really good, thanks
This is amazing! Great share!
Thanks a lot, great tutorial and what a great voice too.
Thanks a bunch Gavin. Super useful.
My pleasure
Looks incredible
iv watchd a lot of your vids and love them all the only thng i cant seem to get is exactly what stages do you turn the heat off is it when you add the renet ?? then turn back on after its set ty for the vids you are awsome
Here on remote hill in Kodaikanal, India ...I am watching your video....and learning... I have desi cows ... A2 milk... Will keep you posted of my success you kind man.
+Lucial Joy Rajendraprsad please do!
Hello 🌸 thanks for all amazing recipes. I have a question, if the cheese doesn't float what is the problem & what to do in that case?
ok...now am hungry .. again..
thanks for a great cool video.
Make Halloumi like a Cypriot!
Gavin Webber I am Cypriot but you are the one teaching me how to make it :) Many thanks!
Well explained and great results thank you!
Enjoyed watching your video. Thank you Gavin.
I had question which I submitted through your website
YOU SHOULD DO ASMR! Your voice is so relaxing aahh
The Bob Ross of cheese making
this looks great thank you I love helim ...
"Don't throw it a whey"
Gavin many thanks for the video I have now made Halloumi successfully a number of times now using your method. However do you know how i can get the cheese more like the firm squeaky cheese you get from the shop as mine always seems a bit to delicate?
Thanks for the awesome video. Can you elaborate on the calcium chloride? Can you dilute it in the same water as the rennet? If not how much water and at what point. There is no non homogenized whole milk here. Thank you!
With my respect to you sir have 3 questions to ask
1- what effect does vinegar in brine do
2- why some time when bending the Haloum it will split
3- what brine to use to conserve mozzarella cheese
Thanks 🙏🏻
First of all I live in Sydney!!!!! Second I commend what you're doing with great admiration. You've been a great help to many people .... You're a walking ensyclopedia on all bi- products of milk ....we thank you for your patience ,expertise& knowledge...
Do you sell cheese making products???? I'm after a rennet & lipase ...!!
I certainly do sell cheese making products. You can find them all here; www.littlegreenworkshops.com.au/product-category/cheese-making/
Very helpful video, thank you
Hi Gavin I tried your recipe for couple times and it turned out very good.
But lately the milk is not coagulated aldo im using the same rennet what do you think the problem is can you help me with that thank you
love this cheese, so hard to find it where i live
I have made halumi for the first time and it turned fantastic, my question is what's the recipe for the brine please,
I didn't use brine. It was direct salted.
Dear sirWith all the respect I owe you sir I was in uk and bought milk pasteurized and non homogenized and made the halomi it was great taste excellent I follow each stepI live in Senegal here I have pasteurized milk in bottle the ph is 6.5 please need your advice to bring it to 5.6 ph and have to make 10 liters you mention to add calcium chloride to be non homogenized what is the quantity to addSir you are my only teacher here hope to hear from you soon
This was really good. I think I need to dial back on the salt a little (sprinkle it on the pieces vs. dredging) but otherwise excellent and fun recipe. Thanks.
Had the same problem. My cheese turned out way too salty.
Hi mr Gavin! I did all many times! Why broken halloumi at the end when i fold it??
I used 100% sheep milk
Not sure, sorry
Got all the way through this and the pressed curds looked perfect but when I put it in the almost boiling whey it floated immediately and went really spongey. Any tips?
Hi Gavin. Do we use the same amount of rennet and calcium chloride no matter how much milk we're using?
Generally, yes. Higher temperature and acidity help speed along the coagulation so you can reduce the amount of rennet for thermophilic cheeses like Gruyere, Asiago, Pamersan etc which are innoculated at higher temperatures compared to mesophilic ones like Cheddar & Colby. With Halloumi, you can bring the milk up to 34-5C, so it requires a smaller amount of rennet. The curds will also require slightly less time in the hot whey.
Awesome video, thank you very much. Why do you fold them in half when finished seasoning?
Great video. What do you mean when you say you sanitize the sushi mats and cooling rack, how do you do that?
Hi Gavin! I have enjoyed your video. I took notes and maybe you can tell me where I went wrong. My squares of cheese curd floated after 10 minutes, but I kept them in the whey anyhow...when I went to fold them in half, they kind of pulled apart on the fold. Is the whey supposed to be kept t 200 to 205 degrees the whole time the curd squares are cooking? I just wonder why they floated to the top so soon. Any insight would be much appreciated.
I just tried my first attempt at making halloumi and had exactly the same problem. Did you manage to find out the cause of the issue?
Jack Wood I think he said turn off the heat. Don’t cook them, just leave them in the hot water.
@@re-de Brilliant thanks Reema, I'll give that a go!
Thank you Gavin... everything went okay with me. Taste was great but halloumi wasnt really rubbery. It was breaking when i fold it
Cheers Chris. I don't think it last past the end of the week here as well. Gav
Gavin, can we mix the cow milk with whole goat milk or goat milk powder just to add extra flavour to the final cheese? Thank you for the amazing videos you make to us all ❤
Whole goats milk will work. Powder will not.
hi Gavin, your videos and channel overall is fantastic!!! I saw almost 18 minutes and wasn't sure I wanted to watch your video but I enjoyed every minute of it! now I have a question please, so this is the second time I am here to make halloumi, the first time I succeeded yay thx to you! so now my milk didn't "turn" (I don't know if in English is the right word) so I waited more, like the first time, but nothing, so then I reheated a bit and added few more rhenett ... maybe you are screaming now what the hec did she do ??? after all night rest I have now a bit of curd and the rest of the milk is like creamy ! I will try to conitue the recipe though as you explain this time but do you have any tips in case I fail again next time please ? I hope I could explain my question clearly ? thx for all your videos anyway I will try all one by one :)
was the heat on during the 40 minutes at the beginning
Fantastic tutorial thankyou
+Kerry Lacey Thanks Kerry.
Can you show different ways on how to store the cheese please
Thanks For this Video.
I am Indonesian and cheese lover.
I sale much of Halloumi made in Indonesia..but the problems is dont have much cheese maker here 😁
Nice - I haven't as yet done Halloumi yet either.
Hi gavin thanks for the best video I loved and test wonderful God bless you
Wonderful video! I have a question regarding the salt added in the final stage. The amount of salt appears to be very abundant, but it also appears there is no salt added during the previous steps. Does this turn out to be a particularly salty cheese or does it smooth out before being eaten? Thanks, again, a great tutorial.
When we buy this cheese at a supermarket it comes really salty. So we leave it in water overnight to get rid of the saltiness. I’m not sure about the homemade version, but if does get salty, then just wash it off or leave it overnight no problem.
Very helpful, I specifically enjoyed the part where he made the cheese
My favourite part
hi again
if i dont put in the heated whey to 97 just use it at it is can i melt it
just heat to 40 degree
I make a lot of cheese and I put the salt with the water When I boil the cheese
Hello sir I like your videos and I'm new in cheese making and I follow the hallom cheese but when I strain the curd it didn't go through the cheese clothe I used very fin one that got me to put a heavy weight on it and after 2h it got so flat that I could roll it as a jelly roll I don't now why but it tast very good and I used half a rennet pill
for A gallon of full fat milk thanks