Forum Thermomix

Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: cookie1 on March 06, 2012, 01:41:45 am

Title: Recipe Review Halloumi Cheese from Recipe Community
Post by: cookie1 on March 06, 2012, 01:41:45 am

I made the halloumi cheese (http://www.recipecommunity.com.au/recipes/halloumi/33784) from Recipe Community.  It is time consuming but well worth it. I found the brine mixture to be a little salty so I'll reduce that next time. Initially the cheese is very soft but firms up in the brine.
I'll post some photos soon. (hopefully). I couldn't get rennet so used 4 junket tablets,crushed and dissolved in a tiny bit of water

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: achookwoman on March 06, 2012, 02:39:47 am

Thanks for this ,  Cookie.  I have been wondering about this .  It does seem like a lot of work.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: jeninwa on March 06, 2012, 03:26:41 am

The salt is to inhibits the growth of mold and unwanted bacteria, It's best to use noniodized salt. I wouldn't cut  down the salt too much if you intend to keep the cheese for awhile cookie.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: judydawn on March 06, 2012, 05:01:15 am

Gosh Cookie, you are into everything  8)

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: cookie1 on March 06, 2012, 05:31:31 am

Thanks jeninwa. Perhaps I should just rinse it before I cook it.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: cookie1 on March 06, 2012, 05:38:29 am

Here it is before and after cooking. It even has the 'squeak' of halloumi.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020317.jpg)(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020324.jpg)

Actually it's the after and before. :D

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: Ceejay on March 06, 2012, 11:35:40 am

I'll be right over cookie!!  *drool*

 :-*

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: achookwoman on March 06, 2012, 10:09:30 pm

WOW Cookie that does look good.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: cookie1 on March 07, 2012, 08:25:44 am

I went out last night and when I got home DD and DH had made me tea. They grilled halloumi and informed me that they had some too. I think I'll make it again very soon. It's lovely with salad for lunch.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: ElleG on March 07, 2012, 08:46:05 am

Hi Cookie, I have made it as well  :)

I have decided its very forgiving! I only put one junket tablet in and of course after an hour, it was obvious it wasn't working, so I tipped it back into the Thermomix. Added a couple more junket tablets and srarted again. And it worked! ;D

Next time I will add the four tablets as you suggested. It is so amazing thag we can make our own halloumi.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: andiesenji on March 07, 2012, 01:20:39 pm

Have you tried the liquid junket?  - I assume it is available in Australia as I know a friend there uses it.

The rennet tablets here must be larger than you are using because I usually use 1/4 of a tablet for a gallon of milk, and with the liquid rennet, I use only a few drops - less than 1/4 teaspoon for the same volume of milk.  

Because I can only get (except on rare occasions) ultra pasteurized and homogenized milk, that is resistant to forming curds, I add calcium chloride (1/4 teaspoon per gallon) to get firmer curds.   It makes an amazing difference when all one has is the ultra pasteurized milk.   When making cream cheese I get a much smoother and denser result with none of the graininess that sometimes often occurs when I don't use it.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: cookie1 on March 08, 2012, 03:56:20 am

I don't know about the liquid junket Andie.

ElleG I read your post about making the halloumi and decided to give it a go too. Thanks for making me aware of it.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: andiesenji on March 08, 2012, 07:26:03 pm

Cheeselinks (http://www.cheeselinks.com.au/homerennet.html)

sells the liquid rennet as well as the calcium chloride  which is  really needed in  the ultra-pasteurized/homogenized milk and goat milk to get the optimal result.

My friend says she sometimes gets both items at a local chemist shop that carries a lot of health foods but it's more expensive than ordering from  CheeseLinks.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: cookie1 on March 09, 2012, 05:29:41 am

Thanks.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: fundj&e on October 15, 2012, 10:29:56 pm

why why why didnt i check on here b4 starting to make this, i have only used 2 junket tablets

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: cookie1 on October 16, 2012, 11:24:14 am

Uni I just guessed the number of junket tablets.

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: fundj&e on October 16, 2012, 11:34:47 am

it was perfect with 2 tablets cookie, well thats what 2 chefs and the rest of the ppl who ate it 2nite said

Title: Re: Recipe Review Halloumi Cheese from Recipe Community
Post by: cookie1 on November 11, 2012, 03:49:51 am

Thanks Uni. I will use 2 tablets in the future. In fact I think it is time I mad4e some more.