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4.07 from 33 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 mins
Cook Time20 mins
Total Time25 mins


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.
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