- 2L unhomogenized milk
- 1 tablet rennet
- 1 Tbsp (15mL) cold water
- 1/2 cup (120mL) water
- 1/2 cup (120mL) whey (you'll have more than enough)
- 1 Tbsp (15mL) salt
- 1/2 tsp (3mL) dried mint
In a small bowl, dissolve the rennet in cold water.
In a large pot, slowly bring the milk to 35°C, or just about body temperature, making sure you stir it often so it warms evenly. Take it off the heat and stir in the rennet. Cover with a clean cloth and let it sit until it turns into a jelly. Most recipes I read said that this would take about 25 minutes, but it took about 45 for me. If you're not sure it's jellied enough, then it probably isn't. It really will thicken up.
Stir it gently to break up the jelly and separate the curds from the whey. Put the pot back on low heat and stir constantly until the curds separate completely and begin to feel firm. This re-cooking is what creates that beautiful squeaky texture.
Once the curds are firm to the touch – at first they will split in two if you squeeze them, they should hold themselves together when they are ready – strain the liquid through a sieve lined doubly with cheesecloth, reserving . cup of the liquid.
Pull the cheesecloth together and squeeze out the remaining liquid. Form the cheese into a log and put it in the fridge for at least an hour.
Meanwhile, put all the ingredients for the brine together in a small pot and, over low heat, dissolve the salt.
Allow to cool, then put chilled, firm halloumi in the brine.
Unhomogenized milk is whole milk, sometimes called standard. For recipe testing, we used half Avalon Standard milk (cows') and half Whole Goat Milk from Happy Days Goat Dairy.
You can find rennet at Gourmet Warehouse and Famous Foods. (We used liquid rennet; 1/4 tsp or 1mL for 2L of milk.)
Read about Halloumi: Making Cheese: The Halloumi Hobby.