How to make instant halloumi cheese at home from cows milk
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- Опубліковано 12 вер 2024
- Making an halloumi-style cheese in minutes using only milk and vinegar.
Make vegetarian halloumi cheese without rennet.
makes a great breakfast alternative to fried bacon.
Halloumi cheese recipe from France.
Homemade halloumi cheese from cows milk.
quick and easy fried or grilled cheese for sandwiches
cheesemaking, making cheese at home.
the best fried cheese for breakfast. Great in a sandwich.
cooking Greek cheese
how to make Greek cheese
Thank you for this. From watching this is seems like a pressed ricotta style method that is then formed into halloumi. Love it - so easy and given me an idea of what to do with my whey that either gets disposed of or made into ricotta.
I know what I’m going to do today……
Thanks again for posting this.
Thank you! That was really helpful and easy to follow. Keep it up :) :)
I definitely think I'm going to have a go at making that because it looks delicious and really easy
You should! It's really easy.
This is amazing. No waste food without a fuzz. Love it.
Thanks, it's very useful and simple. I'm from Sri Lanka.
Glad you liked it
Thank you so much for sharing your video and especially for the tips on how to make your own molds and for taking the time to actually show how you cut and fry it I will definitely make this again thank you and God Bless
You are so welcome! I hope you enjoy making it.
Brilliant just what I was looking for I've subscribed thank you
Awesome, thank you!
I cant wait to try this thanks Jayne! I love haloumi and i buy a lot of it so I cant wait to try and make this at home. Question: can I use light milk?
That was a great video. Very charming and very educational.
Thank you very much! Glad you liked it.
Thank you for the video. I will have to give it a go. It looks easy and delicious.
Good luck, and I hope you enjoy it. Don't forget you can flavour it with salt and herbs such as mint, thyme, fennel or basil, also cumin seeds - just sprinkle over before chilling in the fridge.
Do you use the leftover salted whey? it's great in bread making, makes a lovely soft loaf. It has a softening effect on the gluten in the bread.
Thanks for the tip! We don't do a lot of home bread-baking. France has a lot of artisanal boulangeries who produce amazing baked goods, especially round here. You can't beat the smell of home baked bread, though.
I use lemon juice. Just personally preference.🌺 Thanks for this video especially the addition of salt. Good idea. I can see the spices would make a delicious recipe and colour..😃
Thanks! We even used old kefir that had gone too sour once. It was acidic enough to start the process.
Nice, thanks so much! You are such a great teacher, cheers👍😁
Wow, your short cuts and home made molds are terrific!
Thanks, they were 3 for €1, so much cheaper than custom molds.
Im definitely trying this great video you remind me of my cookery teacher in a good way :)
Thank you! I hope you enjoy it.
I really want to try this 🙂
Go for it! It's a bit daunting the first time, but after that it gets easier, and it makes a really delicious cheese.
Thanks for sharing!❤
Just made the halloumi & it's being pressed in a mold as I type.. THANK YOU!! :0)
Can you do fry cabbage video thank you
Good recipe from cyprus
Thank you! We've just done a different version with lemon and nigella seeds which was delicious. We'll be doing a video of that one soon.
Wow amazing
Merci pour la recette jhabite a londres on trouve tu halloumi tres facilement mais c chere definitly je ferais a la maison tres bien explique
do you have any measurements regarding quantities of ingredients. i think i can make a good guess at what you used but i was curious about your ingredients. also do you use whole cow milk or homogenized milk as we get from the grocer? i bought some halloumi from the store and it was pure rubbish, i wouldnt feed it to my dog. i did love your video - another subscriber.
Thanks, and welcome, Rick.
I use my leftover milk which is whole, raw milk. It will work with treated milk, but obviously the better the milk, the better the cheese. As I like to bubble it for a couple of minutes, buying ultra-heat treated or sterilised milk or pasteurised milk really won't matter. I have varying quantities of milk, but I usually use 1-2 tablespoons (15/30ml) of vinegar per 1-2 litres of milk. But be careful, the strength of the vinegar can vary greatly from 6% to 14% acidity. The stronger the vinegar, the less you need. The higher strength vinegar is sold for cleaning and pickling, and the milder is for making salad dressings.
I suggest after bubbling your milk you dribble in the vinegar and agitate the milk gently, still continuing to heat the milk. Wait for 30 seconds, and if the milk hasn't completely curdled by then, add some more vinegar.
I hope this helps. Enjoy some good Halumi (that your dog can enjoy also. Ours loves it!)
PS. Try flavouring with the zest of a lemon and 2 pinches of nigella (black onion seeds), or toasted cumin seeds (very small amount, perhaps 1 pinch per litre). I prefer this to salt which I find is a bit boring.
Wow OMG that looks so easy. Does fat content matter? i.e. do you need posh milk or can blue top do?
Thank your for your quick, easy video on making Halloumi-Style cheese! Do you know if this method would also work with Grocery Store bought milk? (Pasteurised and homogenised)? Thank you from England🏴
Interesting, you have made Indian paneer cheese not halloumi, halloumi is a cooked cheese
Hi Jayne. Any suggestions on how much salt to use per liter of milk?
The milk is use to cow or ship
Nice video, ma'am, but the cheese making process is incomplete. That cheese you made should be cut in fingers of 1 cm each and cooked in that remaining whey at 95% till the pieces of cheese come up by themselves. Only then you can fry them in olive oil. The cheese boiled in that whey will considerably improve taste and texture.
He he I tried contraptions like that. Quite messy. There are very cheap molds and presses
You're making paneer, not halloumi.
Still delicious and simple. But halloumi is set with rennet.
Not even halloumi-style
This is not halloumi