Grilled Halloumi
Sheep and goat's milk curds cooked in hot whey and folded with mint before brining — the whey-cooking step is what gives real halloumi its high melting point and signature squeak, and its name is legally restricted to cheese made in Cyprus under EU protected status.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 gallon sheep and goat milk (a blend, or all sheep)
- 1/4 tsp liquid rennet, diluted in water
- Salt, for brining
- 1/4 cup chopped fresh mint
Steps
- Warm the milk to about 90F, then stir in the diluted rennet and let sit undisturbed for 45 minutes, until a firm curd forms.
- Cut the curd into cubes and let it rest for 10 minutes, then gently ladle it into a cheesecloth-lined colander to drain, reserving the whey.
- Press the curds lightly, then cut into slabs.
- Bring the reserved whey to a gentle simmer and poach the curd slabs in it for 45-60 minutes, until firm and stretchy.
- Remove the cooked curds, fold in the chopped mint, and let cool.
- Submerge the cheese in a strong salt brine and refrigerate for at least a few hours, or up to several weeks for a firmer, saltier cheese.
- To serve, slice and grill or pan-fry until golden grill marks appear on each side without the cheese melting.