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Refrigerated
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Baking & Spices
Dairy
Liquids
Found on washingtonpost.com
Description
Halloumi cheese is firm and sliceable, and can be fried or grilled. It’s simple to make at home, requiring only a few hands-on steps between resting times. Traditionalists sprinkle dried mint and/or dried parsley over their homemade cheese, but those additions are strictly a matter of personal taste. Do not use fresh herbs, as they become slimy. Use only the best, freshest milk for the best-tasting cheese. Equipment-wise, you’ll need a kitchen thermometer; a slotted spoon or skimmer; a long palette (thin, round-edged) knife; a basket mold, a perforated deli or produce container, or a colander, lined in cheesecloth; clean cotton tea towels or a plastic or bamboo draining mat. A 3-quart pot is best for this recipe. Make Ahead: The cheese needs to rest for a total of 4 hours before serving. It can be refrigerated, wrapped in plastic wrap, for up to 2 weeks. Where to Buy: Rennet, either animal- or vegetable-based, is available in liquid or tablet form at beer- and cheesemaking shops, at many Latin grocers and via online purveyors. Use filtered, bottled water, as chlorinated water is not good for cheesemaking.
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Title: | DIY Halloumi |
Descrition: | Halloumi cheese is firm and sliceable, and can be fried or grilled. |
DIY Halloumi
Produce
Refrigerated
Condiments
Baking & Spices
Dairy
Liquids
The first person this recipe
Found on washingtonpost.com
Washington Post
DIY Halloumi
Halloumi cheese is firm and sliceable, and can be fried or grilled.