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