2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Halloumi or Hallumi is a traditional cheese made from goat's or sheep's milk, and in some cases cow's milk is added. Halloumi is produced in Cyprus, and in 1999 the country managed to receive official recognition of halloumi as a national product with exclusive rights to the name halloumi.
Halloumi is made from the highest quality milks and has a unique taste. It has a layered texture and resembles mozzarella cheese. It is no coincidence that it is called Cypriot mozzarella, but compared to it halloumi has a stronger aroma and is saltier. The traditional halloumi is made on semicircular cakes that weigh between 220-270 g.
Halloumi has been the most important and popular dairy product produced in Cyprus for centuries. Over the years, the same traditional technology and ingredients have been made in rural areas, thus preserving the unique characteristics of the cheese and the high quality to this day, thanks to which halloumi enjoys worldwide popularity.
Composition of halloumi
In 100 g halumi contains 1.8 g of carbohydrates, 26 g of fat, 22 g of protein and the caloric content is 322 kcal.
Production of homemade halloumi
If you want to do halumi at home, you will need three main products: 8 liters of goat's milk, 1 tsp. distilled water and 2 tsp. rennet.
Method of preparation: Pour the milk into a large enough pot and put it in another pot, which is full of water to the level of the milk in the first pot. Heat the milk to 29 degrees, stirring occasionally. Turn off the stove, because the residual temperature of the milk should reach 32 degrees. To monitor the temperature, you need to work with a thermometer.
Take out the saucepan with the milk and pour in the distilled water and the rennet. Stir and let the milk stand for about 45 minutes. The already formed mass is cut into cubes with a knife.
Return the pot to the hob, but again in the other pot of water. Heat this time to 36 degrees, stirring constantly. Remove the milk pan again and let the cheese rest for 5 minutes. Then strain it through gauze into another container. Wrap the cheese in gauze, but keep the separated whey.
Transfer the cheese to a cheese press, put the lid on the press and press with a heavy object. Allow the cheese to drain for about 1 hour. Remove from the press and cut into pieces. Heat the whey you saved, turn off the heat and release the slices halumi inside. Let it stand for 15 minutes.
Prepare brine from 4 tsp. water, ½ tsp. salt and 2 tsp. whey, mix well. Remove the cheese, fold each piece in half and place it in a bowl with the above brine. Let it stand for a few days, after which you can enjoy its amazing taste.
In traditional recipes in Cyprus halloumi is wrapped in mint leaves and left to mature, because it acquires an even stronger and saltier taste, becomes tastier and drier.
Selection and storage of halloumi
Those who have no desire to prepare halumi at home, they can buy it from larger food chains. Halloumi can be stored in its own juices, frozen to -18 degrees throughout the year. Preserves its valuable qualities for up to 2 months, storage at temperatures below 4 degrees.
Cooking halloumi
Halloumi is a great cheese that can be consumed and prepared in many different ways. It is suitable for grilling or in a hot oven, because, unlike most other cheeses, halloumi has a high melting point and does not melt over high heat, but bakes extremely nicely.
It can be fried in oil as an appetizer, fried with eggs and bacon for breakfast, to fill ravioli. Halloumi is used to make pies and pizzas, sandwiches and a variety of snacks. The cheese goes well with fruit - figs, grapes, watermelon and melon.
It turns out very tasty halumi with honey and walnuts, and fried can be served with a variety of vegetables, meat and seafood. Naturally, halloumi is consumed without heat treatment.
We will offer you a great recipe for grilled halloumi.
Necessary products: 225 g halloumi, basil, mint, olive oil
Method of preparation: Cut the halloumi into thin slices and heat a grill pan, which is smeared with olive oil. Put the cheese and after a few minutes turn it over so that it can be baked on the other side. Arrange it on a plate, sprinkle with spices and serve with salad.
For the next very easy recipe with halloumi you will need 400 g of cheese, 1 lemon and 1 tbsp. butter. Cut the cheese into slices and melt the butter in a pan. Fry the halloumi until golden on both sides. Sprinkle it with lemon juice and sprinkle with finely grated rind. Serve immediately.
Halloumi is a universal cheese that can be prepared in different ways, and because of its incredible taste and a number of health benefits, it has a place of honor in the so-called. Mediterranean diet.
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A new culinary dispute has erupted between Greeks and Turks on the island of Cyprus. The two communities are arguing about the origin of halloumi cheese and are waiting for the European Commission to determine its affiliation. Halloumi cheese is a cultural product, with Turkish Cypriots claiming 25% of its exports, which is why they want a share of it.
