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Quick and easy

Homemade Haloumi Cheese in an Hour

A super quick (microwave!) recipe for Haloumi cheese, flavoured with herbs and chilli and ready to eat in under an hour. 

Homemade Haloumi Cheese Recipe Microwave

Inspired by my recent adventures with 1 ingredient curd cheese making, I had decided to make haloumi. We love the salty flavour and squeaky texture of the cheese. The pan-fried slices of this Cypriot delicacy taste great in salads and as a snack.

How do you make halloumi?

My first attempt over the weekend became a slight failure. I used lemon juice (from 2 lemons) to help create the curd. Unfortunately, my cheese ended up more like a herbed curd cheese than halloumi. It was delicious, but a far cry from the salty, squeaky halloumi we’ve come to love.

Not about to give up, I scoured the interwebs for homemade haloumi (aren’t we blessed these days). Buried amongst others, I found a super simple plain haloumi recipe and went on improving it by adding dried herbs and chilli to the mix.PS the original recipe is not there anymore…

So, how do you make halloumi?

halloumi how to make

Make Haloumi Cheese in a Microwave

Simple and quick: you can make it in a microwave… I got really excited because I hardly ever use the microwave for anything else than re-heating tea!

And you don’t need any fancy equipment apart from a couple of things you probably already have. If not, you can easily find at your local chemist and supermarket.

You will need: a sheet of gauze dressing and… junket tablets. An electronic human-use thermometer is optional.

How do you make halloumi

Junket tablet method

Now back to junket tablets. I didn’t even know they existed but apparently, they make great cheese! They can generally be found in the most obscure spot of the powdered custard aisle of your supermarket.

As mentioned, the thermometer is not entirely necessary because you’ll only be heating the milk to just below body temperature (32°-35°C // 89.5°F – 95°F). Use your clean fingers to test the milk’s temp if you like.  Oh, and it also turns out that to make haloumi you need unhomogenised milk – the one where the cream sits at the top. Perhaps that’s why my first attempt resulted in curd cheese instead.

Ok so maybe it sounds more complex than I first made you believe… but trust me, it takes less than an hour to make and once you have the gauze, the unhomogenised milk and junket, you are set. And once you pan-fry it, it tastes like nothing else in the world – perfect match for a watermelon salad.

Homemade Haloumi Cheese Recipe

For a haloumi recipe using rennet and the slightly longer method, click here.

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4.06 from 35 votes

Homemade Haloumi Cheese in an Hour

To make the cheese you will need an electronic thermometer (for human use is ok, sterilised); a large sheet of gauze and a junket tablet. Junket tablets are available from most supermarkets and can be found in the powdered dessert aisle near custards and jellies. Adapted from a dairydoatssa.com website.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes


For the Haloumi Cheese:

  • 1 litre unhomogenised cow’s milk
  • 1 litre goat’s milk
  • 1 junket tablet
  • 1 tbsp water
  • 1/2 tbsp dried Italian herbs
  • 1/4 tbsp chilli flakes or to taste
  • 1 tbsp salt

For the Brine:

  • 1/2 cup of the leftover whey
  • 1/2 cup water
  • 1 tbsp salt


To make the Haloumi Cheese:

  • Place both milks into a large saucepan. Dissolve junket tablet in 1 tablespoon water.
  • Heat milk over slow heat until it reaches 32°-35°C // 89.5°F – 95°F. Remove from heat immediately and add dissolved junket.
  • Stir for a few seconds then set aside for 30 minutes in a warm place. The milk should set and become jelly like.
  • Once the milk has set, cut it up roughly using a wooden spoon and mix to separate the whey.
  • Transfer to a large microwave-safe bowl, add chilli and herbs and allow to stand for another 10 minutes.
  • Place the bowl in a microwave and heat on high for 2 minutes. Stir the mixture around and heat on high for another 2 minutes.
  • Test the curds with your fingers – they should be elastic and slightly firm. If still very soft, stir and heat on high for 1 more minute.

To strain the Haloumi Cheese:

  • Once heated, spread gazue over a large fine sieve set over a large bowl.
  • Strain the curds and whey, reserving 1/2 cup of whey for the brine.
  • Sprinkle salt over the curds, mix and start pressing the cheese to remove excess whey.
  • Gather the edges of the cheesecloth and squeeze extra whey.

To make the Brine:

  • Combine all brine ingredients and mix well.

To store Haloumi Cheese:

  • Press haloumi cheese into a rectangular container and place in the fridge to cool (or into the freezer for 15 minutes if you’re more rushed).
  • Once cooled, transfer haloumi to a larger container and cover with brine.
  • Store in the fridge and consume within a couple of days.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook


Lizzy (Good Things) July 18, 2012 at 1:16 pm

Junket is so good! Great idea.

Martyna @ Wholesome Cook July 18, 2012 at 6:24 pm

I still don’t know what it is in Polish, but I recall Mum or Grandma using similar tablets in the kitchen. Might have to ask them… Either way, it works wonders in this recipe.

Magda (@MagdasCauldron) July 23, 2012 at 7:30 am

Just checked. Junket it’s probably podpuszczka. You can read about cheesemaking in Ziolowy Zakatek . Klaudyna even recorded a video about rennet in English :)

Martyna @ Wholesome Cook July 23, 2012 at 10:14 am

Thanks Magda, great link and yes, I spoke to Mum last night and she said that rennet is podpuszczka in Polish.

Maureen @ Orgasmic Chef July 18, 2012 at 4:01 pm

Well aren’t you the clever one. In my mind I see you in a Donna Hay setting grilling haloumi on your deck while looking out over ocean. :)

Martyna @ Wholesome Cook July 18, 2012 at 6:27 pm

Haha lovely thought, though we are a little off living in a house so close to the water…

Kristy @ The Life She Made July 18, 2012 at 4:07 pm

Thanks for this. I recently did a cheese making course and though we didn’t cover haloumi that day, the instructor did say it was pretty easy too. It’s so satisfying making cheese isn’t it?

Just a tip for your readers, the Parmalat brand of unhomogenised milk comes in 1L packs at most supermarkets.

Martyna @ Wholesome Cook July 18, 2012 at 6:31 pm

Thanks for the tip Kristy – a cheese making class would have been fantastic! By the way… I used Parmalat in my lemon batch then Paul’s organic unhmogenised in this batch. Any full cream unhomogenised cow’s milk would work.

Sneh | Cook Republic July 18, 2012 at 4:13 pm

I had never heard of junket tablets before. Your cheese looks oh so rustic and creamy!

Martyna @ Wholesome Cook July 18, 2012 at 6:35 pm

Neither had I Sneh, until I started researching why my first batch didn’t work out (haloumi is one of a few cheeses that are made without using acid). And sure enough and as suggested my local big chain supermarket had the tablets. Apparently junket tablets are used to make custards and ice creams too!

Raymund July 18, 2012 at 5:36 pm

1 hour, got to try it out haloumi is expensive here

Martyna @ Wholesome Cook July 18, 2012 at 6:39 pm

Yeah, it is here too. Although so is goat’s milk – around $4 a litre that’s why i mixed with cow’s milk.You get a bit more cheese for the same amount of money.

RecipeNewZ July 18, 2012 at 6:54 pm

I love Haloumi cheese! This is recipe is wonderful! I just need to find these junket tablets and I’m set. I also love your tip on using whey as brine. When I make ricotta or farmers cheese I use whey for baking bread. But even then I always have too much left over. This is a great way to use whey :-). Thank you for sharing!

shannonminion October 25, 2013 at 6:50 pm

If you always have left over whey, freeze it in ice cube container and keep it frozen until you need it – it stores really well this way. I use mine for fermenting veggies a lot :)

Martyna @ Wholesome Cook October 26, 2013 at 10:05 am

Thanks, that’s very handy!

Barbara Bamber | justasmidgen July 18, 2012 at 11:40 pm

I’ve read so many haloumi recipes, I’ve got to try making my own. And fried.. oh, my gosh!!

Good Mood Food July 19, 2012 at 4:02 am

Is it possible to do it in a normal oven? I don’t have a microwave :( I would love to try homemade halloumi! Looks so delicious!

Martyna @ Wholesome Cook July 19, 2012 at 5:24 am

Hi Good Mood Food, I have good news for you. You can still make it without a microwave using the conventional stove top method – the recipe is also provided in the “haloumi recipe” link above the second image. 

Good Mood Food July 20, 2012 at 1:31 am

Oh YES YES YES!!!!! :)

john@heneedsfood July 19, 2012 at 9:15 am

Now this in one thing I’m definitely going to try. So easy! The last time I used junket tablets was way back in school for some home economics task!

Eat Online July 19, 2012 at 1:18 pm

Can’t wait to try this

Charles July 19, 2012 at 6:21 pm

I love you for posting this. Here in France it’s *really* hard to find halloumi. I heard there was “one guy” in a market in a nearby town which sells it but it’s not widely available. I have to wait until my parents visit me from England, or my colleague goes home to Cyprus so I can get some more supplies!

Of course, now I just need to find goats milk, which is another challenge, but I think it will be easier than finding halloumi – thanks so much!

I’m not familiar with “junket” tablets… is that like a rennet tablet? I’ll need to look it up.

Martyna @ Wholesome Cook July 19, 2012 at 6:48 pm

Hi Charles, you’re welcome! We are quite blessed here in Australia in terms of our food. You could make it out of straight cow’s milk or sheep milk (although that might be even harder to find). Perhaps some health food shops might stock it?

And yes, jusnket tablets are similar to rennet tablets but they contain other things. Based on my research you could use 2ml pure liquid rennet or an equivalent of that in a rennet tablet. My junket tablets were 0.75g.

Becca @ Amuse Your Bouche July 19, 2012 at 10:04 pm

This is such an interesting idea, I can’t believe it’s made in the microwave! Looks great!

love2dine July 20, 2012 at 1:10 am

your photographs just pop out of the pages, gorgeous :)

Sissi July 20, 2012 at 5:50 am

Martyna, I still haven’t tasted haloumi (although I keep on seeing it in one of my regular shops..) and already want to make it on my own thanks to your impressive accomplishment! It looks fabulous!

Nami | Just One Cookbook July 20, 2012 at 2:09 pm

I’ve never tried Haloumi cheese before although I learned about this from several blogs. 1 hour isn’t that bad at all. Pinning to save the recipe!

Magda (@MagdasCauldron) July 23, 2012 at 7:16 am

I love haloumi, but somehow I’m happy that I don’t know what Junket tablets are and I don’t have an easy access to goat milk. Otherwise I would probably end up making it too often :) But I will bookmark recipe, just in case when I change my mind ;)

Jennifer @ Delicieux July 23, 2012 at 10:06 am

I had absolutely no idea you could make haloumi at home. I’m so going to try this as I make my own ricotta all the time, which is a breeze too. Thanks for sharing!

By the way, I love the plate you have the cheese on. Gorgeous!

Martyna @ Wholesome Cook July 23, 2012 at 10:07 am

Thanks Jennifer – picked up from Rozelle vintage markets here in Sydney.

Sihi August 17, 2012 at 9:05 am

Rustic, gorgeous and yum! Thank you for sharing. Love the pictures.

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Lillian (My Recipe Journey) January 28, 2013 at 1:03 am

I would love to make this! Is there something I can sub for the ‘junket’…and I’m not sure where I can buy goats milk?

Martyna @ Wholesome Cook January 28, 2013 at 3:23 pm

You will most probably be able to find goat’s milk in most supermarkets or large health food stores. It gives a nice flavour to the cheese. As for junket tablets, I am only aware of them to make the cheese – perhaps contact your local cheesemaker store, or look online. Most Australian supermarkets stock junket – so try your local ones.

Heather March 21, 2013 at 8:17 pm

I’m having a little trouble with this recipe. I’ve heated the milk and put the junket in; waited 30mins and it’s still liquid. It just looks like slightly curdled milk? Not sure what I’ve done wrong. Does the goats milk have to be unhomogenised too?

Martyna @ Wholesome Cook March 23, 2013 at 10:12 pm

Hi Heather, that’s what my cheese looked like until I microwaved it and it began to congeal and separate from the whey… the goat’s milk does not need to be unhomogenised. I hope the recipe ended up working for you in the end?

Lindsey April 3, 2013 at 12:45 pm

I had the same thing happen to me until I started the microwaving process. Even then, I had to nuke it a whole bunch of times to get some curds (how much is this recipe supposed to yield?). I think the problem lay with the goat’s milk- it was ultra-pasteurized, though the cow’s milk was organic and unhomogenized. It’s cooling in the fridge right now, but seems like it’s going to be very crumbly.

Martyna @ Wholesome Cook April 3, 2013 at 1:16 pm

Mine looked a little crumbly too but it set well. I used Paul’s Goat Milk from the refrigerator section not the UHT from the shelves. Let me know how you go. As for the microwave, a lot depends on settings so you might have to microwave the mixture for longer.

Lindsey April 3, 2013 at 5:28 pm

I’m going to have to find another source for goat’s milk, because all the grocery store has is the UP. :-/
Check out this cool side-by-side comparison I found:

Rach @ twolicious March 29, 2013 at 9:10 am

Oh my! Have Junket- will make..
This is fantastic, we have a friend who is vegetarian and has grilled Haloumi when we do a BBQ. I cannot wait to surprise her with this next time she comes round.
Thank you for making it look so simple

Steph- Mean Miss Mustard April 10, 2013 at 6:50 pm

OH… MY… WORD! I didn’t know this was possible. Thanks for sharing :) The only problem is that UK supermarkets don’t seem to stock junket tablets as far as I can see.

Martyna @ Wholesome Cook April 11, 2013 at 10:17 am

Let me know if you have issues finding it, maybe a cheese making shop would have them? Or try looking online. I can always send you some :-)

Steph- Mean Miss Mustard April 12, 2013 at 12:57 am

Thanks I’ll give you a shout it I can’t find any :) Great blog by the way, I can’t remember how I can across it but I’m glad I did.

Martyna @ Wholesome Cook April 12, 2013 at 5:47 pm

Thank you! Just let me know :-)

Fiona May 8, 2013 at 8:15 pm

Thanks for the recipe, made some on the weekend – trial with the quick and traditional recipe, split the recipe after I’d made the curds. Cooked it up tonight and it’s excellent. Saves heaps of time. I used liquid vege rennet rather than junket tabs and added dried mint

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jenn August 6, 2013 at 3:32 pm

I was floating around looking for a nice definition of haloumi for the iqs site and where did I stumble? Right here on your blog. What a lovely surprise :)
I love haloumi, will definitely give this recipe a crack x

marlen August 8, 2013 at 1:53 pm

I usually make maltese chesse and it is similar to this one
the difference is that I do not heat it again after I added the juncket.i just let drain the whey from the mold.i am afraid to heat it up and ruin my cheese.by the way I add I cup or full cream milk for each cup of fresh milk in order to have more curd.did you ever tried to make chesse not usung the microwave?i don’t trust it to much it might go too hot.if someone could help me?

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Teddy January 20, 2014 at 4:45 am

Traditional Halloumi is made EXCLUSIVELY from goat and sheep milk (50/50) and no cow milk is used. Although my dishes are almost always vegan I consume halloumi from time to time. I guess being Greek Cypriot (halloumi has its origins in Cyprus) makes it hard for me to quit halloumi. That being said, the halloumi the rest of the world (except Cyprus that is, and some stores in Greece store traditional halloumi) gets is made from Cows milk mixed with goat/sheep to lower the production costs.

P.S. The only product we have in Cyprus in so many varieties (as in mixed, traditional, low fat, etc.) that the rest of the world does not have is halloumi.

Danielle February 9, 2014 at 9:49 am

This recipe is fantastic and so easy (I’ve never even thought about making cheese before, this was my first time) – I tried it out this afternoon using the liquid rennet and it worked beautifully – fried up perfectly, soft and squeaky. I’m over the moon as I haven’t been able to find Halloumi very readily here in New York and if I do its ridiculously expensive. So glad I came across your website…

Elizabeth March 22, 2014 at 3:28 pm

My grandmother was an avid junket- eer. She used it in everything containing dairy. It predigests cows milk proteins and lactose. It’s great for peeps with a lactose intolerance. There used to be a local manufacturer who sold it in tablet form, half the pack plain, and the other in various flavours. My childhood milkshakes were milk and junket for the flavour. It disappeared from supermarkets sometime in the 1990s. It’s a terrific product, containing amylase, the enzyme that digests lactose: so recent “lacteze” tablets, are some new style of junket. The predigestion / fermentation is why so many lactose intolerant peeps can tolerate real yoghurt and soft/ briny cheeses!
Btw love the microwave haloumi method for this time poor mama!

Martyna @ Wholesome Cook March 22, 2014 at 9:38 pm

Hi Elizabeth, thank you so much for all the info on junket. Great read :-) Enjoy the haloumi too.

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Shanthini April 22, 2014 at 12:20 am

Came across your post while looking up some info on Halloumi…we don’t get junket tablets in India,never heard of them.Is there another alternative,maybe yoghurt ? Your halloumi looks yummy !!!!

Martyna @ Wholesome Cook April 24, 2014 at 3:05 pm

Hi Shanthini, unfortunately junket (also known as rennet) or a similar coagulant is needed to make this cheese. You are probably having trouble finding it in India because it is normally obtained from cows… However, you might be able to odred non-animal (vegetarian) rennet tablets online from places like Amazon or health food stores in your country?

kelly February 3, 2015 at 6:59 am

Hi Martyna! I have been looking for a good beginner cheese recipe…and halloumi is one of my favourite cheeses, which I don’t get to consume much because of the price. I found rennet tablets in south africa, but they say one tablet is enough for <20L milk. Does this mean I should use a half tablet or quarter tab??? Appreciate your help so much…I am very excited!!

Michele March 9, 2015 at 1:10 am

Hi Martyna! Thank you for posting this recipe – I’d been wanting to try my hand at simple cheese-making, and this is a great start!
I love haloumi, though I’ve had to drive an hour to buy it. I was surprised by the amount of salt listed, and then I thought perhaps I should have used kosher salt? I am certainly going to make this again.

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darren July 10, 2015 at 12:51 pm

Hi Just wondering where do i get the left over whey i know sounds stupid but how do you actually make the whey or can you buy it?

darren July 10, 2015 at 12:55 pm

Hi sorry just read the method and see the whey is made during the process thanks sounds like a great recipe love my cheese with fresh chorizio pan fried

Nadine September 7, 2015 at 10:58 am

How long will it keep in the fridge?

Martyna @ Wholesome Cook September 8, 2015 at 11:32 am

Hi Nadine, I’d be guided by the expiry date of your milk and you nose. I’d say about a week if you keep it in the whey.

The Gourmet Grocer September 14, 2015 at 4:54 pm

Thanks for sharing this herbed Halloumi recipe. Can I use purely goat milk for this recipe?

Martyna @ Wholesome Cook September 14, 2015 at 6:45 pm

Yes you can, make sure it’s in homogenized though.

Keith September 16, 2015 at 8:33 pm

When you say put the chees into the microwave, is that just the curd or whey aswell?
Thank you

Martyna @ Wholesome Cook September 16, 2015 at 9:07 pm

Hi Keith, it’s both the curds and the whey… together in a bowl.

keith Hill September 24, 2015 at 10:27 pm

Dear Martyna,
Thank you for your reply on the 16th September, since then I have had two attempts at Halloumi Cheese the first was a finished product that was Flimsy in its finished state, I looked at another recipe for halloumi and it stated at the end of the recipe that you should Simmer the curds for half an hour until the float on top of the whey, I have today carried out your recipe instruction and at the end when the curds went into the microwave I did one session of four minute and the second was for eight minutes, with great success, Thank you for this recipe
PS could it be that we have different wattages of microwave
Kind regards
Keith Hill

Elaine January 2, 2016 at 6:40 pm

Thanks for this fast method! Up till now I only tried the traditional version. In that recipe it is important to filter the whey from cheese making through some cheese cloth to remove any whey protein/ricotta from sticking to the final halloumi.

Tracy February 4, 2016 at 7:23 pm

Very disappointed with this recipe. After microwaving for at least 20 minutes I ended up with hot milk, a tablespoon of curds and a messy microwave. An expensive and disappointing disaster!

Martyna @ Wholesome Cook February 4, 2016 at 9:25 pm

I’m sorry to hear the cheese didn’t turn out for you. I’ve made it countless times now and it’s always worked for me. It is true for most cheese-making that you do end up losing half or more of the milk to whey as well.

Louise April 30, 2016 at 2:37 pm

Hi there. I made this and it worked (yet to sample yet though as it’s in the fridge yay). Anyway it seemed to yield a very small amount. Like as small as a standard supermarket vacuum pack? and I have a bowl full of milk .. have I done something wrong or is this the correct amount? Yours looks bigger in the pic! And you mention losing half of the milk. I think I lost maybe 3/4! I’m just wondering if I should’ve let it set earlier or perhaps my finger temp was off? I dunno! Let me know if you have any ideas :)

Louise April 30, 2016 at 2:38 pm

Sorry I meant a bowl full of WHEY – not milk!

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Florence de Jong July 11, 2016 at 4:06 pm

Hi Martyna,

First time at making any sort of cheese and so far, so good. Haven’t fried it up yet as its still sitting in fridge. Great recipe though- thanks! But what do you do with all the left over whey? Can I make a ricotta cheese out of it?

Martyna @ Wholesome Cook August 22, 2016 at 11:49 am

Hi Florence, I just keep it in the fridge / freezer and add to smoothies. Not sure about making ricotta from it as the solids go into making the haloumi.

Emily September 20, 2016 at 3:59 am

Hi, I really want to make this as I just moved to America and it is Way to expensive to buy in the quantities ii eat it! Do you have another link for the non microwave method please? The one above seems to be broken…
Also I can only get up goats milk unfortunately. Will it work?


eliza September 21, 2016 at 5:42 pm

Czesc Martyna,
I live in Italy and no junket tablet here, but there is podpuszczka, in italian caglio. This is in liquid version. Any idea how much I should use it?

Martyna @ Wholesome Cook September 23, 2016 at 10:46 am

Hi Eliza, I’m not sure – you would have to have a look online for maybe some polish recipes using podpuszczka with haloumi. Sorry I couldn’t be more helpful.

monika December 31, 2016 at 12:37 am

So is junket, rennet?
I don’t have the tablet, but I have the liquid…Do you know how much I would use of the liquid in place of the one tablet of junket? Also…would this work with all goats’ milk? I can’t have cows’ milk.

Martyna @ Wholesome Cook December 31, 2016 at 10:34 am

Hey Monika, I am not sure about exact conversion of rennet to junket and how it would work. Perhaps try googling those? Sorry, I could not help – and yes, I think goat’s milk would work here as well.

Mrs A January 27, 2017 at 9:49 am

Thanks Martyna for a quick recipe and alternative milk and heating methods. Reply to Heather and others having trouble with the warm (not hot) milk setting. the JUNKET TABLETS MUST BE DISSOLVED IN WATER BEFORE ADDING TO MILK. Plain junket tablets should be pure rennet, if not write to the manufacturer and ask them ‘why not’. Other Junket tablets can be flavoured and usually is written what type on the box. All children after the war would have been familiar with Junket as it was a government recommendation that children have milk in their daily diet. If they didn’t have it at home their school friends would have. A lot of cheese making starts with this basic method.
If you can’t find Junket tablets (and it was hard to find for many years if not decades in Australia) pure rennet does the job if you can find it. I believe though Stinging nettles will do a similar job with setting the milk. But I am not familiar with this, and one would need to ask a competent cookery herbalist for alternatives. Best wishes for today.

R August 17, 2017 at 1:41 am

Looking forward to trying this recipe with my children! Question: Can I easily use 2 litres of goat milk instead of one of those being cow’s milk?

Thank you!

Martyna @ Wholesome Cook August 20, 2017 at 12:14 pm

I think so! Enjoy and have fun!

Doug August 22, 2017 at 3:43 pm

Another use for whey is as a base for soup stock. Thanks for thehaloumi recipe, I, try it with full team homogeised as we can,t get raw milk here.

R August 26, 2017 at 4:04 am

Can this recipe be doubled or tripled?

Martyna @ Wholesome Cook September 20, 2017 at 7:53 am

Of course!

Michelle l October 4, 2017 at 2:47 pm

Epic failure did not work at all and followed the recipe to a T, wasted my money and time – super disappointed

Irena Setchell March 1, 2018 at 12:21 pm

Quick question. Once you have added the junket and waited and mixed to seperate whey – do you just remove the solids to put in microwave or tip solids and whey into bowl. Recipe doesn’t say what to do with this whey.
I have already made it once and loved it (I did add the whey that time but just want to check)

Deb November 11, 2018 at 7:42 pm

Can I use longlife goats milk – it’s all I can find near me

Ann Powers-Nordvall July 22, 2019 at 10:45 am

For those of us in the US, when you mention something like “junket tablets”, could you also give the American translation? Luckily, I read through the comments and found out it’s a tablet of rennet. Not so easy to find in a store, but thankfully we have the Internet…..

Martyna @ Wholesome Cook July 24, 2019 at 2:16 pm

Hi Ann, I believe there is no American equivalent term for junket tablets. However a quick google search and I found Australian / New Zealand stores in the US online who sell junket tablets. I hope that helps.

alyx September 1, 2019 at 9:13 am

microwaving breastmilk makes neuro toxins. dairy will have the same problem

Jade Campbell September 7, 2021 at 11:34 am

I am laughing my head off here . .LOL The plain Junket tablets that I bought only a few months ago here in Coles Brisbane Australia ARE MADE IN THE USA.. the brand name is “Two Spoons” in a mid blue and white pack of 12 tablets $3.20Aud – so probably around $2- $2.20 US.

In my 60’s yes I too grew up having a Junket Dairy pudding at least once a week and we had Junket in icecream particularly if sick like I was with scarlet fever as a child as is so good for you – and delicious setting agent and used for dairy Desserts, Custards & Icecream.

Didn’t see any flavoured Junket tablets while there, but wasn’t looking for them as am on a health kick reversing my type 2 Diabetes and using low carb high protein LCHF diet. Suitable for vegetarians it contains Rennet!!!


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