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Quirky Cooking

How to Make Your Own Halloumi, with Step by Step Photos!

QuirkyJo by QuirkyJo
June 11, 2016
in Breakfasts, Egg Free, Gluten Free, Grain Free, Lunches, Nut Free, Snacks, Thermomix, Tips, Vegetarian
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How to make haloumi, Quirky Cooking
 
Guest blog by Arwen’s Thermo Pics
 
I’m super duper excited to share this blog post with you! Last year I met a gorgeous lady in Hobart while down there for some Quirky Cooking seminars. We share a love for good food, the Thermomix, and food photography. Oh, and halloumi cheese. Yep, halloumi is high on our list of favourite things.
 
So when Arwen recently decided to take her passion for cooking and photography a step further, I had the brilliant idea of getting her to do a guest post on my blog to show us how to make halloumi! My kids are eating me out of house and halloumi – they’d go through a packet a day if I let them. I think it’s about time we started making our own. 
 
So without further ado, allow me to introduce you to Arwen Genge, of Arwen’s Thermo Pics, who has put together this photo blog for you! Thank you, Arwen, I can’t wait to make some halloumi!!
 
PS For those of you without a Thermomix, this can also be made on the stovetop – just search for halloumi recipes online for the method!
 
Arwen Genge, Arwen's Thermo Pics
 
Introducing Arwen Genge! 
(Photo: Making dry ice sorbet from In the Mix!)
 
Hi! I’m Arwen, a foodie Thermomix consultant based in Hobart, Tasmania. I love inspiring people to try new recipes, plus I’m obsessed with food styling, photography and Instagram 🙂
 
Have you ever tried making your own halloumi cheese? I am passionate about making things from scratch and have had this on my to do list for about 4 years!! Every time I thought about it I wouldn’t have all the ingredients, but thank goodness all the stars aligned this time and I made this recipe twice in one week. It will definitely be a regular recipe in our house from now on!

I just love grilled halloumi. Its’ salty, squeaky fresh texture just makes me smile and my taste buds dance.

How to make Haloumi, Quirky Cooking

Halloumi with poached eggs, tomatoes, spinach and chorizo
 
A friend, Suzanne, who used to be a Thermomix consultant, posted this recipe about 4 years ago and I always meant to give it a try. It has been recommended by my customers too. Here is the link to Suzanne’s halloumi recipe on the Thermomix recipe community, and below you can see how to make it, step by step.
 
You need to start with 2 litres of milk (preferably non-homogenised), some rennet or a junket tablet, and salt. You will also need something to strain it with – either a nut milk bag, some cheese cloth, a clean tea-towel or calico. [Note: you can get rennet from Cheeselinks or junket tablets from grocery stores.]
 

How to make Haloumi, Quirky Cooking

First heat the milk for 10 mins/37 degrees/speed 1. 
 
Mix the rennet with 1 Tbsp of water (filtered or unchlorinated is better),
or 1 crumbled junket tablet and add to milk.
Stir for 1 min/speed 1.
 

IMG_1130
Pour milk into ThermoServer and let it sit for 1 hour.

How to make Haloumi, Quirky Cooking

Cut the curds into 2 cm strips both ways and at a 45 degree angle. 

Let the curds sit for another 10 minutes.

How to make Haloumi, Quirky Cooking

Transfer the curds and whey from the ThermoServer back into the TM bowl.

Reheat for 30 mins/37 degrees/soft speed. 

How to make Haloumi, Quirky Cooking
 
Line the rice basket with the cheesecloth.
Pour the curds and whey into the rice basket over a ThermoServer.

You will need to keep the whey for later.

How to make Haloumi, Quirky Cooking

Cover the curds with cheesecloth and place a heavy weight on top.

You will need to sit the rice basket somewhere while the whey is
being pressed out so the whey can drain away.
Leave for 30 minutes, then turn out of the rice basket.
 

How to make Haloumi, Quirky Cooking

Cut the curds into pieces.
 
How to make Haloumi, Quirky Cooking
 
Pour the whey back into the TM and heat for 5 mins/90 degrees/speed 1.
Put the rice basket in the TM bowl and put the pieces of halloumi back into the rice basket. 
Cook for 30 mins/90 degrees/soft speed.  The halloumi will rise to the top when it is done.
 
How to make Haloumi, Quirky Cooking
 
Brine
Pour off all but 250g of the whey.
Add 250g of boiling water and 50g salt and cook for 5 minutes/100 degrees/speed 1.
 
The brine is quite salty, as it’s a preserving agent.
If you prefer, you can cut back on the amount of salt – I wouldn’t go lower than about 20g, however.
 

How to make Haloumi, Quirky Cooking

Let it cool, then put cooked halloumi into a container and cover with brine.

How to make Haloumi, Quirky Cooking

Keeps for 1-2 weeks in the refrigerator

 *     *     *    *     *     *     *     *

Thanks so much to Suzanne for letting us share her amazing recipe!

Now what is your favourite way to serve grilled halloumi? With some fresh chilli and drizzled with olive oil for an afternoon snack? Or Sunday brunch with Thermomix steamed homegrown silverbeet, poached eggs and grilled chorizo? In a salad with smoked salmon avocado and fresh homegrown tomatoes?

The list is endless, it doesn’t matter how you like to eat your halloumi, I hope you are inspired to try making your own in your Thermomix – it is so much fun and so delicious too!

How to make Haloumi, Quirky Cooking

Happy Thermomixing

xx Arwen
www.arwensthermopics.com
 
Tags: breakfastCheese makingDo it yourselfGluten FreeGrain FreeHalloumiHome madeHomemadeLunchesNut FreeSnacksThermomixTraditional Food
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Comments 59

  1. Cilleriania says:
    5 years ago

    Hi, Thanks for the recipe. I’d be interested to know about how much Halloumi you’d expect to end up with?

    Reply
    • QuirkyJo says:
      5 years ago

      It’s just a usual sized block, it will fit in the bottom of the steamer basket on the Thermomix. 🙂

      Reply
  2. Suzanne says:
    5 years ago

    Love it, what a great idea! Just wondering where is a common place to buy rennant? I’m not too familiar with it. Thanks 🙂

    Reply
    • QuirkyJo says:
      5 years ago

      You can get junket tablets from the supermarket instead of rennet, other wise rennet is usually available at cheese making stores. 🙂

      Reply
  3. Katie SMITH says:
    5 years ago

    HI Guys
    I made this the other night, I am not sure if it is so cold here or what, but I think the cooking needs to be longer in the fist step before the junket goes in, or maybe for a couple of min after the junket goes it so it is dissolved correctly. as mine didn’t separate, so cooked it again and then left in the thermiserver again and then worked a lot better, but was still some curds in the whey.

    Also in the last step – assuming that you leave the cheese out when cooking the brine?

    thanks

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Katie, thanks for your feedback. Yes, you leave the cheese out when you cook the brine. 🙂

      Reply
  4. Julie Everett says:
    5 years ago

    Can you make this with other milks like Soy or Amond ???

    Reply
    • Jo D'Urso says:
      9 months ago

      I need a dairy free option too, would any other milks work?

      Reply
      • Quirky Cooking Team says:
        6 months ago

        Hi. Unfortunately we have never tried it with dairy free milk so we are not sure whether this recipe would work with a non dairy milk substitute. We will keep that in mind for the future recipe developing ideas:-).

        Reply
  5. Liza says:
    5 years ago

    I made Halloumi today it was real good made some alternatives I added 30gr salt, I cut into four pieces, when cooked flattened each piece and put dried mint and folded this is the Cypriot way adding mint. Thank you

    Reply
    • QuirkyJo says:
      3 years ago

      Fantastic to hear Liza…yum!! 🙂

      Reply
  6. Anna says:
    4 years ago

    I have followed this recipe many times and am yet to have success

    Reply
    • QuirkyJo says:
      3 years ago

      Hmmm, sorry to hear Anna…wonder why that is. At what stage is the process not working?

      Reply
  7. Michelle says:
    4 years ago

    I found rennet at my local Kitchen Warehouse store, and it was about $5.00 for 10 tabs

    Reply
    • Sylvia says:
      4 years ago

      Is there a vegetarian alternative to rennet to use?

      Reply
      • QuirkyJo says:
        3 years ago

        Junket tablets are vegetarian. 🙂

        Reply
        • Alexis says:
          2 years ago

          Oh no they’re not. They’re made from rennet.

          Reply
  8. Riki says:
    4 years ago

    Hi
    Just wondering if the thermoserver has the lid on for the 1hr wait? Put mine on but no curds have formed after the hour

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Riki, the lid can be on or off. Did you use rennet or junket? xx

      Reply
  9. Stacey says:
    4 years ago

    Im not sure what I did wrong. My curd didn’t set very firm. Hope it turns out 🙁

    Reply
    • QuirkyJo says:
      3 years ago

      How did you go in the end Stacey?

      Reply
  10. Kylie says:
    4 years ago

    Mine has sat in the thermo serve for an hour and has not turned…do I wait longer or go on with the next step? Thanks

    Reply
    • QuirkyJo says:
      3 years ago

      Sorry for the very late reply Kylie! Did your halloumi work out in the end? xx

      Reply
  11. deborah Keyatta says:
    4 years ago

    arghhhh I followed all the steps and then poured into the thermoserver and waited for an hour and still no curd though it is slowly getting thicker, should I heat it up again and let it sit for another hour or wait a bit longer??

    Reply
    • QuirkyJo says:
      4 years ago

      Don’t stress, it may take longer than time stated! I hope it worked out!

      Reply
  12. Luisa Caporale says:
    4 years ago

    Thank-you both for this recipe..my family loves Halloumi so this will be great! Is this really only possible with dairy milk? I try to avoid dairy so was wondering if it may work with goat/ or any plant milks?

    Reply
    • QuirkyJo says:
      4 years ago

      I think goat’s milk will work, I’m not sure about nut milk though, sorry!

      Reply
  13. Michelle says:
    4 years ago

    Recipe was great!! The halloumi turned out awesome….super pleased, I used liquid vegetarian rennet and it worked well. So exciting!!!

    Reply
    • QuirkyJo says:
      3 years ago

      YAY Michelle! 🙂

      Reply
    • Elif says:
      3 years ago

      Can i ask where you bought your rennet from?

      Reply
  14. Emma says:
    4 years ago

    Lasts for 1-2 weeks?! Really?! Are you sure?! I don’t think I’ve ever had any last more that 24hrs… 48 at the outside! It’s awesome and far to delicious! Thank you for a wonderful recipe!

    Reply
    • QuirkyJo says:
      4 years ago

      Ha ha!! Yeah, halloumi doesn’t last long at our house, either!!

      Reply
  15. Lauren Blakeney says:
    4 years ago

    I’m confused – do I mix the crushed junket tablet with water too?? Dying to try this – buying junket tomorrow. So affordable to make too.

    Reply
    • QuirkyJo says:
      4 years ago

      Yes just mix it with the 1 Tbspn water 🙂 Hope it goes well! (Some say it takes longer to set, btw, so be patient with it – it will set!)

      Reply
      • Lauren Blakeney says:
        4 years ago

        Thank you so much Jo! How long is too long to leave it to set? Or just keep checking it? So excited 😀

        Reply
        • Lauren Blakeney says:
          4 years ago

          Also (sorry another question) after the step of adding salt + water to the brine then cooking it, do I cook it by itself? Or with the cheese in the basket in there too? So sorry Jo!

          Reply
          • QuirkyJo says:
            3 years ago

            How did it turn out Lauren? 🙂

            Reply
  16. Michelle says:
    4 years ago

    I’m trying to make this with raw unpasteurised milk. it’s taking a long time to set. I’m wondering if I should have pasteurised it first, like I do with yoghurt. Anyone know?

    Reply
    • QuirkyJo says:
      3 years ago

      Sorry for the late reply Michelle – hope it worked out for you! 🙂

      Reply
  17. Cheryl says:
    4 years ago

    Hubby bought $2 milk for the cheese I have made it before with another brand of milk it worked well but doesn’t with $2 milk very disappointed after such a waste of my time & it doesn’t pay to cut corners 😔

    Reply
    • QuirkyJo says:
      3 years ago

      Oh dear! Which step of the process didn’t work Cheryl? xx

      Reply
  18. Tina says:
    4 years ago

    If I do not have a thermoserve can I use my easiyo yogurt maker?

    Reply
    • QuirkyJo says:
      3 years ago

      Have you tried making the Halloumi yet Tina? I’d say your easiyo would be a great alternative to a Thermoserver. 🙂

      Reply
  19. Vanessa says:
    4 years ago

    What if I don’t have s thermo server, can I still make it ?

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Vanessa, do you have some other kind of insulated bowl/container?

      Reply
  20. Gillian says:
    4 years ago

    It has turned out !,,,
    With tassie milk

    Reply
    • QuirkyJo says:
      3 years ago

      Woohoo!!! 🙂

      Reply
  21. Wai says:
    4 years ago

    Amazing. I have to give this a try. It is very difficult to find good Halloumi in China. I miss the Halloumi that we had on holiday in Australia, it was delicious!

    Reply
    • QuirkyJo says:
      3 years ago

      Have you tried this yet Wai? 🙂

      Reply
  22. Meg says:
    4 years ago

    Is it best to use full cream milk? I accidentally bought “mid-milk” which I presume is like light milk and the yield is alot less than in your pictures. Alternatively, the curds were not firm enough before I cut them…

    Reply
    • QuirkyJo says:
      3 years ago

      Yes, full cream unhomogenised milk is best and will yield the most cheese. 🙂 Time to give it another try!! xx

      Reply
  23. Sam says:
    3 years ago

    I don’t have a Thermo server. What can I use in place of it? Would a thermos be the same?

    Reply
    • QuirkyJo says:
      3 years ago

      You can use any other insulated bowl/container. Bear in mind it may be difficult to get out of a thermos if it has a small mouth. xx

      Reply
  24. Kat says:
    2 years ago

    Hello, Great recipe! I’m excited to try it! However I have liquid rennet, so just wondering how much I would need to use instead of tablets? Thank you!

    Reply
  25. Caroline says:
    2 years ago

    I made this with raw milk I got direct from a farm and it worked out great. I don’t have a thermoserve so I just put the milk into a bowl at that step and it was fine. Really thrilled that I found this recipe.

    Reply
  26. Miriam says:
    2 years ago

    I love this recipe! I wasn’t sure if it had set properly or not as it was still very wobbly. But, I persisted and followed it exactly and everything has worked beautifully. I used one junket tablet crushed and dropped straight into the milk. Making the second lot now! Wondering what to do with all the left over liquid 🤔

    Reply
    • QuirkyJo says:
      1 year ago

      Oh yay!!! And here’s some ideas for using the leftover whey: https://www.culturesforhealth.com/learn/general/ways-to-use-whey/ 🙂

      Reply
  27. Kris Dickson says:
    1 year ago

    Has anyone made this with vegatable rennet? Did it work ? how much was used etc thank you 🙂

    Reply
    • QuirkyJo says:
      1 year ago

      Yep! If you scroll down in the comments you can see that some people have tried it with success. You can pretty much just use 1:1. 🙂

      Reply

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Contents of this eBook:

Introduction: My Story

Gut Health: A Balanced View of Health

Basics: Milk Kefir and Kefir Cream

Drinks: Kefir & Blueberry Smoothie

Vegetables: Stuffed Mushrooms

Eggs: Spicy Pumpkin Mash with Baked Eggs

Chicken: Sweet ’n’ Sour Chicken Stir-fry 

Beef: Meatball Soup

Lamb: Oven-Baked Lamb Stew

Pork: Pork Belly, Green Beans & Pumpkin

Seafood: Baked Fish with Crispy Almonds

Snacks: Spicy Nuts & Seeds

Baking: Chocolate Gingerbread Slice

Desserts: Pumpkin Pie with Almond Meal Pastry

You can find the eBook by tapping on this photo via the link in my profile, or you will find it in my shop. The eBook costs $10, and you will receive a $10 credit towards the finished cookbook when it is released - #winwin 🎉🎉

I hope you enjoy it!! Happy Christmas cooking, everyone! ❤️

http://bit.ly/taster-ebook

#ebook #cookbook #grainfree #glutenfree #starchfree #refinedsugarfree #wholefood #gaps #guthealth #recipes #dairyfree #eggfree #nutfree #nightshadefree #lowfodmaps #variations #healingfood #gutfriendly #foodismedicine #quirkycooking #farnorthqueensland #queenslandfoodies #australia
Please tell me I'm not the only one feeling unprep Please tell me I'm not the only one feeling unprepared for Christmas?? Every time I cook something to pop in the freezer for Christmas Day it seems to be needed for a party or get together (I now have a pie and some rocky road hidden away... shhh!!); I've only bought a few gifts and haven't wrapped any yet (except the cookbooks I posted off 😁); and there's just so much happening this time of year it's hard to fit in the shopping and cooking! 

Today I spent the day helping my friend move house (which was actually quite fun 😄 see my stories!) - no time for Christmas shopping - so I'm thinking tonight I'd better work out some 'digital gift' options. 

Thankfully my lovely assistant Emma has sorted out Quirky Gift Cards for us all... I sent one to my sister in the NT to test out and she had fun going shopping in my store 😃. YAY!! 

I'll also be releasing my 'sneak peek' ebook tonight with 12 recipes from my upcoming cookbook - a great gift idea 🎁 and it comes with a discount code for the new cookbook!

So if you are a last-minute shopper like me 🙈 or you are in lockdown and can't go shopping 😭, do not despair, help is on the way. ❤️

✨✨ You can find the Quirky Gift Cards by tapping on this photo via the link in my profile. ✨✨ 

...and stay tuned for the eBook release tonight! 😍😘

#quirkycooking #giftcard #onlinegifts #digitalgifts #aussiebusiness #shopfromhome #christmas #holidayseason 
http://bit.ly/quirkyxmasgiftcard
How’s the Christmas party planning going, guys? How’s the Christmas party planning going, guys? Anyone needing some ideas for finger food? Here’s what I served at our tapas party last weekend for my kids and their friends... they loved it!! 

- garlic prawns (local wild-caught from @malandaseafood, quick to make!)
- fried salt & pepper squid tentacles (from @malandaseafood - super quick to make!)
- spicy nuts (a new recipe coming soon in my “Tasters” ebook!)
- mixed Spanish & Aussie olives 
- juicy, locally grown pineapple slices 
- locally made @thecountrycrumb spelt sourdough toast drizzled with extra virgin olive oil
- Naranjas a la Antigua (the fancy Spanish name meaning “old-fashioned oranges” - orange slices sprinkled with coconut sugar & cinnamon & drizzled with EVOO 😁)
- cheese platter with local and Spanish cheeses, prosciutto rolls & local @rainforestbounty jeowbong chilli paste (instead of the usual quince paste 😄 a bit of FNQ flavour!)
- marinated artichoke hearts
- and organic grape juice mixed with mineral water, 50:50

What’s some of your simple, yummy finger food ideas for parties?

(PS This was just entree, they were having a dress-up progressive dinner and moved on to other houses for main and dessert 😄 so fun!)

#tistheseason #tapas #party #fingerfood #seafood #prawns #squid #partyfood #fnqstyle #fnqlife #fnqfoodie #farnorthqueensland #dressupparty #goodcleanfun #tapasparty #cheeseplatter #spicynuts #simplefood #fussfree #quirkycooking #christmas #quirkychristmas
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Copyright Notice

I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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