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.
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 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.