fromaggio

Halloumi By Fromaggio

Halloumi
Halloumi is a traditional cheese originating from Cyprus, with a history dating back to the Byzantine period (around the 4th century AD.) It is renowned for its high melting point, which makes it perfect for frying or grilling.
Type of milk: cow
Cheese type: halloumi
Difficulty level: intermediate
Cheese style: semi-hard

Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
1 ml of Calcium Chloride
3. Mix
Time: 00:25:00
Temperature: 31 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.05 ml of Mesophilic Culture
5. Mix
Time: 00:10:00
Temperature: 31 °C
Speed: 50 RPM
6. +Ingredients
Please add:
1.2 ml of Microbial Rennet for Hard Cheese
Tip: mixed in 1/8 cup of cool water
7. Heat
Time: 00:45:00
Temperature: OFF
Speed: OFF
8. Cut
Temperature: OFF
Cut Size: Soft
9. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
10. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
13. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
15. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
16. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
17. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
18. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
19. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
20. Mix
Time: 00:30:00
Temperature: 75 °C
Speed: 50 RPM
Tip: Squeeze the curds by hand into 2 round flat pieces.
21. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 01:30:00
22. Instructions
Put the 2 pieces inside the whey and close the pot
23. Heat
Time: 00:05:00
Temperature: 75 °C
Speed: OFF
24. Instructions
Open the heating pot, and use the spatula to keep the curds from sticking to the bottom.
25. Heat
Time: 00:10:00
Temperature: 75 °C
Speed: OFF
26. Instructions
Open the heating pot, and use the spatula to keep the curds from sticking to the bottom.
27. Heat
Time: 00:15:00
Temperature: 75 °C
Speed: OFF
28. Instructions
Open the heating pot, and use the spatula to keep the curds from sticking to the bottom.
29. Heat
Time: 00:15:00
Temperature: 75 °C
Speed: OFF
30. Instructions
Use a ladle to take the cheese out of the pot and let cool for 5 min in cold water, then dry
31. +Ingredients
Please add:
2 ml of Salt (use non-iodinized)
Tip: for each cheese - sprinkle on both sides of the cheese
32. Instructions
Refrigerate
33. Instructions
Enjoy!
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