Imagine this – you have a recipe for traditional haloumi, but your food processor is on the fritz. What do you do? Well, if you have a food processor that doesn't work and need to make traditional haloumi for your favorite dish, maybe you should use an alternative method.
Cyprus Style Traditional Haloumi is a type of cheese that is made from sheep’s milk. The Haloumi cheese has a hard, dense texture and a flavor that is slightly salty and tangy. It is usually served as an appetizer or snack.
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Haloumi can be made in a variety of ways, but the traditional way is to curdle the milk using rennet and then strain it to produce a soft cheese. Here are instructions on how to make haloumi at home:
1. In a small pot, bring the milk to a boil over medium heat. Once boiling, reduce the heat to low and add rennet. Stir until the rennet has dissolved.
2. Let the mixture simmer for 10 minutes while stirring occasionally. During this time, you'll notice curds forming on top of the milk.
3. After 10 minutes, use a spoon to carefully remove the solidified curds from the pot and set them aside, you should have about 2 cups. Discard any liquid remaining in the pot.
4. Bring the pot of milk back up to a boil over medium heat and then reduce the heat to low again. Stir in your reserved curds until they are completely melted.
