Halloumi is very straightforward to make at home. Traditionally it is made with sheep’s milk but I used full fat cow’s milk instead. Here I used it grilled in a salad with crispy bacon, fried egg with tarragon and a harissa/yoghurt dressing.
Based on a recipe for Halloumi in Lakeland's 'How to make Soft Cheese' by Gerard Barker.
Ingredients
1 litre of milk
30 ml white wine vinegar
Salt to taste
Method
Heat the milk in a stainless steel saucepan and heat to 95 C.
Add the vinegar and turn off the heat. Curd will form over the next few minutes.
Skim off the curd and place in a large square of muslin or a J-cloth in a colander.
Add salt to taste.
Gather up the corners of the muslin and twist into a ball, squeezing gently to remove liquid.
Leave the ball to drain and dry out slightly for a few hours at room temperature. I used a jam strainer to suspend the ball but you can simply set the ball in the colander.
Remove from muslin, transfer to an airtight container and store in the fridge.
The salad with dressing:
Based on a recipe for Halloumi in Lakeland's 'How to make Soft Cheese' by Gerard Barker.
Ingredients
1 litre of milk
30 ml white wine vinegar
Salt to taste
Method
Heat the milk in a stainless steel saucepan and heat to 95 C.
Add the vinegar and turn off the heat. Curd will form over the next few minutes.
Skim off the curd and place in a large square of muslin or a J-cloth in a colander.
Add salt to taste.
Gather up the corners of the muslin and twist into a ball, squeezing gently to remove liquid.
Leave the ball to drain and dry out slightly for a few hours at room temperature. I used a jam strainer to suspend the ball but you can simply set the ball in the colander.
Remove from muslin, transfer to an airtight container and store in the fridge.
The salad with dressing:
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