Cypriot Halloumi Cheese
Cypriot Halloumi Cheese Recipe from Cyprus - Fresh Milk, Rennet, Salt
Introduction
Cypriot Halloumi Cheese is a popular cheese that originated in Cyprus. It is a semi-hard, unripened cheese made from a mixture of goat's, ewe's, and cow's milk. This cheese is known for its unique texture and salty flavor, making it a versatile ingredient in many dishes.
History
Halloumi cheese has been made in Cyprus for centuries, with records dating back to the Medieval period. It was traditionally made by shepherds in the region, using a combination of milk from different animals. The cheese was originally made as a way to preserve milk and provide a source of protein for the shepherds during long periods of grazing.
Ingredients
How to prepare
- To make this recipe, start by adding rennet to fresh milk and let it set for about 30 minutes.
- Break up the resulting mass and place it into muslin in two separate portions.
- Drain any whey from the curds back into the pan, then let the curds stand in the muslin for approximately half an hour. They will become firmer and take on an oval shape.
- In the meantime, bring the whey to a boil. Any curds that form on the top can be used fresh by adding sugar and cinnamon, or they can be placed in muslin and hung to dry, resulting in a hard cheese suitable for grating onto pasta, etc.
- Once the milk has come to a boil, remove the soft curds from the muslin and place them into the boiling pan.
- Simmer gently until the cheese floats to the top, which should take approximately 20 minutes.
- If desired, sprinkle the cheese with salt, fold it in half, and place a weight on top.
- Leave the cheese in the fridge for at least 2 hours before using.
- The remaining whey can be used to boil spaghetti. Once cooked, cooked chicken can be added to create a soup. Serve with bread.
Variations
- You can add herbs and spices to the cheese mixture before shaping it into balls for a different flavor profile. You can also grill or fry the cheese and serve it with a drizzle of honey or balsamic glaze for a sweet and savory combination.
Cooking Tips & Tricks
When cooking Halloumi cheese, it is important to not overcook it as it can become rubbery. It is best to grill or fry the cheese quickly on high heat to achieve a crispy exterior while maintaining a soft interior. Halloumi cheese pairs well with fresh herbs, citrus fruits, and honey.
Serving Suggestions
Halloumi cheese can be enjoyed on its own as a snack or appetizer, or used in a variety of dishes such as salads, sandwiches, and pasta dishes. It pairs well with fresh fruits, vegetables, and herbs.
Cooking Techniques
Halloumi cheese can be grilled, fried, or baked. It is best cooked quickly on high heat to achieve a crispy exterior while maintaining a soft interior.
Ingredient Substitutions
If you cannot find rennet, you can use lemon juice or vinegar as a substitute to curdle the milk. You can also use a combination of goat's, ewe's, and cow's milk to make the cheese.
Make Ahead Tips
You can prepare the Halloumi cheese ahead of time and store it in the fridge for up to a week. It can be grilled or fried just before serving.
Presentation Ideas
Serve the Halloumi cheese on a platter with fresh fruits, nuts, and olives for a colorful and appetizing presentation. You can also crumble the cheese over salads or pasta dishes for added flavor and texture.
Pairing Recommendations
Halloumi cheese pairs well with fresh herbs, citrus fruits, honey, and balsamic glaze. It also goes well with grilled vegetables, olives, and cured meats.
Storage and Reheating Instructions
Store the Halloumi cheese in an airtight container in the fridge for up to a week. To reheat, grill or fry the cheese on high heat until crispy on the outside.
Nutrition Information
Calories per serving
One serving of Halloumi cheese contains approximately 100 calories. It is a calorie-dense food, so it is best consumed in moderation.
Carbohydrates
Halloumi cheese is low in carbohydrates, making it a suitable option for those following a low-carb diet. One serving of Halloumi cheese contains approximately 1 gram of carbohydrates.
Fats
Halloumi cheese is a high-fat cheese, with one serving containing approximately 8 grams of fat. The fat content in Halloumi cheese adds to its rich and creamy texture.
Proteins
Halloumi cheese is a good source of protein, with one serving containing approximately 7 grams of protein. Protein is essential for muscle growth and repair in the body.
Vitamins and minerals
Halloumi cheese is a good source of calcium, which is important for maintaining strong bones and teeth. It also contains vitamin A, which is essential for healthy vision and immune function.
Alergens
Halloumi cheese contains milk and is not suitable for those with lactose intolerance or dairy allergies.
Summary
Overall, Halloumi cheese is a nutritious and delicious cheese that can be enjoyed in moderation as part of a balanced diet.
Summary
Cypriot Halloumi Cheese is a versatile and delicious cheese that can be enjoyed in a variety of dishes. It is a good source of protein, calcium, and vitamin A, making it a nutritious addition to your diet. Try making this cheese at home and experiment with different flavors and cooking techniques to create unique and tasty dishes.
How did I get this recipe?
The moment I found this recipe is etched in my memory like a beautiful mosaic on a Cypriot wall. It was during a trip to the stunning island of Cyprus, where I had the pleasure of experiencing the rich culture and delicious cuisine of this Mediterranean paradise.
I had always been fascinated by the art of cheese-making, so when I heard about the traditional Cypriot halloumi cheese, I knew I had to learn how to make it. I had been exploring the local markets in the charming village of Lefkara when I stumbled upon a small dairy farm nestled in the hills. The owner, a kind elderly woman named Maria, welcomed me with open arms and invited me to watch her make halloumi cheese.
As I observed Maria expertly crafting the cheese, I was captivated by the process. She explained to me that the key to making authentic halloumi lies in using high-quality sheep and goat milk, as well as a special ingredient called rennet, which helps the cheese curdle and take shape. Maria's hands moved with precision and care as she kneaded the curds and whey, shaping the cheese into small blocks and placing them in a brine solution to cure.
I was mesmerized by the sight and aroma of the freshly made halloumi, and I knew that I had to learn how to make it myself. Maria graciously offered to teach me her family recipe, passed down through generations, and I eagerly accepted her offer.
Over the course of the next few days, I spent hours in Maria's kitchen, learning the art of making halloumi cheese. She taught me how to heat the milk to just the right temperature, add the rennet, and stir the mixture until it began to curdle. Maria showed me how to carefully cut the curds and drain them in a cheesecloth, pressing out excess liquid to form the cheese.
As we worked side by side, Maria shared stories of her own grandmother, who had taught her how to make halloumi when she was just a young girl. She spoke of the importance of tradition and family in Cypriot culture, and how food played a central role in bringing people together.
I listened intently to Maria's words, absorbing every detail of her recipe and technique. I marveled at the way she infused love and history into her cheese-making, creating a product that was not just delicious, but also a symbol of her heritage.
Finally, after days of practice and patience, I made my first batch of halloumi cheese under Maria's watchful eye. The cheese turned out beautifully, with a firm texture and a rich, savory flavor that transported me back to the sun-drenched hills of Cyprus.
I thanked Maria profusely for sharing her knowledge and expertise with me, knowing that I had gained a precious gift that would stay with me forever. I left Cyprus with a heart full of gratitude and a suitcase full of freshly made halloumi cheese, ready to share with my family and friends back home.
Now, whenever I make halloumi cheese in my own kitchen, I think of Maria and the beautiful memories we shared in that small dairy farm in Cyprus. I am grateful for the opportunity to learn from a master cheese-maker and carry on the tradition of making this beloved Cypriot delicacy.
And so, with each batch of halloumi cheese that I make, I honor Maria's legacy and the centuries-old tradition of Cypriot cheese-making. I am proud to be a part of this culinary heritage, and I will continue to pass down the recipe for halloumi cheese to future generations, ensuring that its rich history and delicious flavor will never be forgotten.