How to Make Haloumi Cheese
Haloumi cheese is one of the best known cheeses in the Middle East and on the island of Cyprus. It is made from sheep’s milk in particular. It is eaten raw, fried, or grilled. It can be added to many salads and food recipes such as pasta, fennel, And rich in calcium, which is useful for growth, health and bone building, as well as for strength, stability and health of teeth. , It is also a useful Also for the performance and the health of the heart; for its richness in antioxidants.
Ingredients
- Ten kilos of raw warm milk, liquid, unpasteurized at a temperature ranging from thirty-five degrees to forty degrees Celsius.
- The amount of one gram or the equivalent of a quarter teaspoon of rennet – a small granule resembling yeast granules.
- A quarter liter of pure water is healthy.
How to prepare
- We dissolve one gram of rennet in a quarter liter of pure healthy water, and this rennet is very necessary without which we will not get haloumi cheese.
- Add the dissolved mantle in water, and mix well in 10 liters of warm liquid milk for three to forty-five minutes.
- We dip the spoon or knife, or any suitable tool in the mix, to make sure that we have reached the correct stage of reproving and then pull it out. If there are drops of liquid milk on it, it indicates that the cheese is not yet cooked. Clean, free from any traces of liquid milk.
- We cut the cheese we get into suitable cubes with the knife or any other tool, and this will accelerate the exit of the water residues from the cheese.
- Leave the cheese after slicing for at least ten minutes until we completely get rid of the water that will filter, and emerge from the cheese as an indicator of full maturity.
- We move the cubes very carefully so that they do not break in all corners of the container in which the cheese is placed, and keep stirring for two to five minutes.
- We put the cheese on a piece of gauze to work on completely filtered out of excess water, which we save for use in the process of cooking later.
- We boil the previous water and add the cheese cubes to it until we see it floating on the surface of the water.
- We cut the cheese on a suitable surface of metal or plastic with stirring and continuous stirring with the addition of table salt to the surface.