Halloumi
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/thermophilic-culture||https://fromaggio.com/products/microbial-rennet-for-hard-cheese||https://fromaggio.com/products/fromaggio-salt-for-cheesemakingHalloumi is a traditional cheese originating from Cyprus, with a history dating back to the Byzantine period (around 4th century AD.) It is renowned for its high melting point, which makes it perfect for frying or grilling.1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. 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. Mix
Time: 00:45:00
Temperature: 35 °C
Speed: 100 RPM
4. +Ingredients
Please add:
7 drop(s) of Fromaggio Calcium Chloride Boost
5. Mix
Time: 00:03:00
Temperature: 35 °C
Speed: 30 RPM
6. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture
7. Heat
Time: 00:02:00
Temperature: 34 °C
Speed: OFF
8. Mix
Time: 00:02:00
Temperature: 34 °C
Speed: 30 RPM
9. Heat
Time: 00:35:00
Temperature: 34 °C
Speed: OFF
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
11. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
12. Heat
Time: 00:40:00
Temperature: OFF
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:05:00
Temperature: 45 °C
Speed: OFF
15. Mix
Time: 00:10:00
Temperature: 42 °C
Speed: 30 RPM
16. Heat
Time: 00:05:00
Temperature: 42 °C
Speed: OFF
17. Mix
Time: 00:05:00
Temperature: 42 °C
Speed: 50 RPM
18. Heat
Time: 00:05:00
Temperature: 42 °C
Speed: OFF
19. Mix
Time: 00:02:00
Temperature: 41 °C
Speed: 50 RPM
20. 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: 00:30:00
Tip: Drain at room temperature (68-77F or 20-25C).
21. Heat
Time: 00:45:00
Temperature: 95 °C
Speed: 30 RPM
Tip: Heat the whey
22. Instructions
Keep curd outside machine and keep only the whey inside. Squeeze the curds by hand into 4 round flat pieces. Then put the 4 pieces inside the whey and close the lid of the pot.
23. Heat
Time: 00:15:00
Temperature: 95 °C
Speed: OFF
24. Instructions
Use a ladle to take the cheese out of the pot and let cool for 5 min in cold water, then dry for 30 min.
25. +Ingredients
Please add:
12 g of Fromaggio Salt for Cheesemaking
Tip: Sprinkle on both sides of the cheese. 12 grams of salt is an estimate. The typical salt percentage is 2%-2.5% of the final cheese weight.
26. Instructions
Refrigerate for 24 hours to firm up. Eat fresh- no aging required. Or store in 10% salt brine for longer preservation.
27. Instructions
Optional: Halloumi is one of the best cheeses for grilling, due to its high melting point. Lightly brush with olive oil, salt, and grill on medium heat for 2-3 minutes per side, until golden brown with grill marks. Serve warm.
28. Instructions
Enjoy! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey, including making more cheese! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. 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. Mix
Time: 00:45:00
Temperature: 35 °C
Speed: 100 RPM
4. +Ingredients
Please add:
7 drop(s) of Fromaggio Calcium Chloride Boost
5. Mix
Time: 00:03:00
Temperature: 35 °C
Speed: 30 RPM
6. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture
7. Heat
Time: 00:02:00
Temperature: 34 °C
Speed: OFF
8. Mix
Time: 00:02:00
Temperature: 34 °C
Speed: 30 RPM
9. Heat
Time: 00:35:00
Temperature: 34 °C
Speed: OFF
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
11. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
12. Heat
Time: 00:40:00
Temperature: OFF
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:05:00
Temperature: 45 °C
Speed: OFF
15. Mix
Time: 00:10:00
Temperature: 42 °C
Speed: 30 RPM
16. Heat
Time: 00:05:00
Temperature: 42 °C
Speed: OFF
17. Mix
Time: 00:05:00
Temperature: 42 °C
Speed: 50 RPM
18. Heat
Time: 00:05:00
Temperature: 42 °C
Speed: OFF
19. Mix
Time: 00:02:00
Temperature: 41 °C
Speed: 50 RPM
20. 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: 00:30:00
Tip: Drain at room temperature (68-77F or 20-25C).
21. Heat
Time: 00:45:00
Temperature: 95 °C
Speed: 30 RPM
Tip: Heat the whey
22. Instructions
Keep curd outside machine and keep only the whey inside. Squeeze the curds by hand into 4 round flat pieces. Then put the 4 pieces inside the whey and close the lid of the pot.
23. Heat
Time: 00:15:00
Temperature: 95 °C
Speed: OFF
24. Instructions
Use a ladle to take the cheese out of the pot and let cool for 5 min in cold water, then dry for 30 min.
25. +Ingredients
Please add:
12 g of Fromaggio Salt for Cheesemaking
Tip: Sprinkle on both sides of the cheese. 12 grams of salt is an estimate. The typical salt percentage is 2%-2.5% of the final cheese weight.
26. Instructions
Refrigerate for 24 hours to firm up. Eat fresh- no aging required. Or store in 10% salt brine for longer preservation.
27. Instructions
Optional: Halloumi is one of the best cheeses for grilling, due to its high melting point. Lightly brush with olive oil, salt, and grill on medium heat for 2-3 minutes per side, until golden brown with grill marks. Serve warm.
28. Instructions
Enjoy! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey, including making more cheese! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey