My Childhood CHEESE Recipe! 😍 How to Make Halloumi At Home?
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- Опубликовано: 12 июн 2024
- Today is the day of Halloumi. I learned how to make halloumi from my aunt, who is from Lefke. We milked the cows/goats in the morning and until about eleven am we already got the got fresh halloumi! That is how easy to make halloumi. Today I would like to show to how to make halloumi from scratch and I believe that it is even easier than making your own bread at home!
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5 L raw milk, you can use pasteurized milk as well but it tastes better with raw milk.
1/2 teaspoon rennet powder
1/2 cup water
2 handfuls salt
Salt
Fresh mint
Bonus Recipe, Curdle cheese Lor(or Nor as we say in Cyprus)
2 lemon juice
1 L milk
• Pour the raw milk into a big pot and warm it to 35 C (95 F).
• If you don’t have a thermometer, you can dip your finger inside the pot. It should feel just a bit colder than your body temperature.
• To turn the milk into cheese, combine the rennet powder with warm water (35 C-95 F) and mix until it dissolves.
• Add the rennet mixture into the milk and stir gently.
• Close the lid with leaving some space and cover the pot with a blanket.
• Let it sit for about 30 minutes. During this time, milk will form into curd.
• To wake the curd up make small and gentle cuts with a spatula or knife. Then use your hands and break up the curd into rice size particles.
• Put a sieve on the curd and let it sit for 5 minutes to let the curd sink and separate from whey.
• After 5 minutes, sieve what is in the pot and collect the whey in a pot.
• Divide the curd in three and put each one in the cheese sacks/baskets. Then press each one to get rid of the excess water and shape them.
• While you are placing the curds into sacks pour some cold water to help the cheese hold together. Flip each cheese for 4-5 times and pour over cold water each time.
• After all halloumi are placed into sacks, add the 1L milk into the whey to make curdle cheese. Boil the milk and add lemon juice or vinegar to separate the whey and curdles. Sieve the milk and collect all the curdle cheese. Salt if desired That is the by-product of halloumi.
• Boil the whey again and add the salt. Transfer the cheese in the baskets to the pot and boil until they float. This is the step where we cook the raw milk so it is essential and will give the amazing form of halloumi.
• Take out the cheeses from the whey and add 3-4 pinches of salt to each one while they are warm. Fold over each cheese and place some fresh mint leaves into each one.
• Enjoy with your sandwiches, pasta recipes or sizzle with some butter and garnish your soups with delicious halloumi!
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Развлечения
On behalf of all the living things: animals, veggies, bacterias etc., thank you for not wasting anything. You are an amazing person! On top of being the best chef and a teacher!
I love how she respects all the leftover ingredients and is using it for soup or pasta water.
In my country, we have the famous halloumi sandwich, fried with a sprinkle of za'tar, sliced olives and tomatoes 🥰
Sounds delicious. Where's this country
@@jacobdouglass2951 it sure is. I'm from Kuwait 🇰🇼 ♥️
@@hananyousef5150 I connot ku-wait to try it!
This is not a cooking show anymore, its like a biology/chemistry lesson😄Dont you love Refika!❤
My mother always said: "Enough is as good as a feast." Using what you have and connecting abundance with stewardship and sustainability is such a beautiful concept. Gratitude is one of the lovely outcomes. I am grateful for your channel and your followers.
I’m half Turkish Cypriot and Half Turkish but born and raised in London, UK. I love watching you guys, you not only show beautiful morals and manners and represent Turkish people well but you introduce traditional cooking to us all and make it so easy for us to cook! Thank you guys ♥️
Lovely! Just to say, "Lor" is similar to "ricotta" - the byproduct of a previously made cheese. Equally awesome.
Thank you for this information. I was about to ask Refika whether lor/nor was about the same as ricotta.
Thank you for giving me what the cheese will taste like
I just saw this video and made a similar comment before I saw yours! the whole process makes so much more sense to me now.
Ricotta is made from the whey water of Mozzarella cheese
I very often make adighe (Circassian) cheese, (not dissimilar from halloumi, but I use yoghurt as a starter and it's raw, not cooked cheese) and then make my bread using the whey instead of mixing with water. it makes lovely, light and tasty bread.
Thank you for this information. Do mind sharing your bread recipe. I've made a few recipes and don't like the outcome of it
I love trying to make different cheeses at home!!! I like you comparing it to making bread. Everytime I think it's too difficult to make, I remind myself these are ancient food products that people have made for centuries, long before cookbooks or technology. We can do this!!!! I can't wait to try this!!!
You look great Refika. Better every time. Thank you for the recipe 😊
❤
You brought me back to my childhood when my mother made rennet custard, sweet, delicious! Thank you so much!
Brilliant!! Refika has a wonderful way to explain why and how things are made. It's very interesting how making halloumi leads to get another cheese. ❤
I still remember watching my grandmother milk the goats and making cheese by hand, when I was very little, here in my country. Even if the process here is quite different, seeing your care, and how you use traditional instruments, is making me remember her so much, and I'm actually a bit emotional. One of my biggest regrets is that I was too young to learn the whole process from her, so I might give this one a try as a way to honour both cultures. Such a pleasure to watch this one, thank you.
We have made halloumi since your first halloumi video! In Juneau Alaska, we cannot find milk that will make other cheese. Probably it travels too far and too long. Fresh halloumi is wonderful!
I was taught about fried halloumi cheese when I was visiting South Africa many years ago.. DELICIOUS! Thank you for teaching us how to make it from scratch. I have yogurt, the way you taught me to make it, incubating right now. Refika, please keep inspiring us! Hugs & love from Alberta, Canada 🇨🇦 👋
I love, love, LOVE the fact that you promote no waste. ❤
Yesterday I tried to make some fresh mozzarella at home and I think I got something wrong, but what I got in the end was very close to halloumi cheese in taste and consistency and basically it was very very nice. Today I open my RUclips and voila! You are making home made halloumi cheese. :) Greetings from Bulgaria. 🤍💚❤
Great video as always, Refika. Thank you. I love haloumi cheese and we have a very good commercial cheese maker who makes delicious haloumi. Seeing how much milk and work goes into making cheese, I understand why it’s so expensive! Greetings from New Zealand.
I love how your channel is very positive and educational, can’t wait to make this in the near future.
Bu tarifin hem Türkçesini hem İngilizcesini izledim, bir noktadan sonra neden aynı tarifleri burada da izliyorum bilmiyorum :D Harikasınız, tarzınızla ve savunduklarınızla. 💖
"A cow attacked me..." I can only assume Refika was trying to make friends with the cow and the cow was just having a bad day. Refika is pure love and light. Thank you lady for all that you do.
Such a lovely & easy way to make Halloumi. Lor (the byproduct of the cooking liquid) makes for a delicious cream cheese spread too.
Thank you Refika, I can’t wait to show my husband this video so we can make this together!
Thank you for this recipe! I loved in Cyprus (south) in the mid 80s for 1 year and the flavor of this cheese still stays with me. They now sell it here in stores (USA) and I was so excited. But, as it was not so fresh, I was not impressed. But, this is amazing. Now I can make my own. You and your team are heaven sent!
Beruit airbridge???????
Yes dear I do miss this kitchen , thanks for listening to us ! With this kitchen background, u will get MORE subscribers I'm sure !! Yay 🤩!!
just when I thought I couldn‘t love this channel any more … a Halloumi recipe, that‘s so great. Thank you
Hehehhe thank you thank you... uou created a big smile on my face
so we both have a big smile on our faces :)))
Looks fantastic!
My family loves 'falafels and squeak'. It's falafels served with a couple of slices of pan fried halloumi, with onion rings, and coleslaw (cabbage, red onion, carrot, apple, cranberries and garlic mayo). It is such a tasty plateful. There's sweet, salty, and savory.
I was waiting for this recipe to come! Thank you so much, halmuni is one of the most versatile cheeses that never gets boring
Fantastic video ! You explain everything so well during the recipe’s process.. I also enjoy that you explain how to use the recipe and how to even use the whey! Thank you to you and your crew you all do an awesome job on these videos!
Thank you for sharing the recipe and as always, brightening our day!! I'm in my happy place watching these videos 🤩
Refika, I love your stories and background that you share with us during your videos. It’s sweet and the time you take to shoot videos in English is much appreciated! Thanks Refika and team! ❤
Thank you for another great video. You've given so many ideas and good food recipes to us, and I really appreciate that. I also bought your chef's knife (shipping was very fast, and the packing was great), and I love it. It's fast becoming my go-to knife for just about everything. Take care, stay safe, and much love to you all from this old Texas girl.
As always, Refika, an outstanding presentation, full of interesting and relevant information. You and your supporting crew are to be commended, and I thank you all for being such a wonderful a part of this island planet we call home!
Wow!!! The last two weeks I have been reading about Halloumi cos I ve never tasted before and here we are!!! Rafika r u connected with my mobile or what? You r the best!! Greets from 🇳🇴
Hi Refika and team. I'm from Mauritius. Don't know if you ever heard about this country. I've been to Istanbul some ten years back and only two person knew my country.... I came across your videos while browsing and since I'm addicted. I loved Turkish cuisine and now this..wow. ive been preparing some of them. Here we do prepare Nor but we call it paneer. And i use the liquid to prepare any dough. There's many things in common in our cuisine and some vocabulary too. Well dear continue to please us. Thanks
I love your recipes! Colorful, innovative and yet traditional! I also love the interaction you have with the environment around you. Your kitchen vibes like home! Well done Refika and team!
Thank you refika for representing our cypriot culture to the world❤️😘
I want to try this! Thank you for sharing! The addition of the mint sounds interesting too!
Very good Rafika, YOU are killing it! Keep up the product utilization.
Really enjoy your videos! You make these recipes easy and accessible to people and you have a beautiful kitchen.
Will need to try this. Keep sharing your unique recipes. Thank you for your peace and kindness, we all need these thinga.
Such a simple process the traditional way. Some cheese videos make it seem so hard, but if ppl could do it with no fancy equipment, it must be possible with practice. Love the 2nd cheese tool
Love you Refika, team, and your recipes! Lovely to see you again!
So glad you showed us this cheese! 😍
Hope you try it someday
Your recipes are out of this world!! I will try this cheese. The cream cheese was absolutely delicious!
My dream is to spend entire days on cooking and just enjoying life like this. I love this so much. It might seem so extra, but for sure is so rewarding. I will try this one day!
Sending all of you love and light. I'm thinking I would love this cheese. Thank you for showing us how to make it fresh!
thank you for sharing with the world your recipes ! love your amazing team & your big heart Refika
Your passion about foods shines through on your body language and your words! 😍
All the dishes at he end, including Bahar's sandwich, has got my mouth watering!
I've made the cream cheese you made a video for and enjoyed it. Now this will be the next step.
Jazak Allah Khairan kaseera sister
To be completely honest, I’m not sure if I’ll ever make this, but your recipes at the end, yep I’ll be making those. OMG they look so good. I truly hope your economy improves and that things improve for everyone 💗💗
You and your team are so amazing! I love your energy and your videos!
I'm so excited for this video I really want to make halloumi sometime and I watched your turkish video about it but now this is out! Watching right now
This needed to exist in your channel ! 🥰😍 I love u rafika
Thank you for delicious recipes! ❤
Thank you so much for this recipe! It's impossible to buy halloumi locally and I love it. I can't wait to make a batch.
Thank you so much for all the recipes you share. I love your food!
I really enjoy watching your videos and learn different ways thank you for all your team 👍🌷
It is very difficult to obtain raw milk in the US unless you have a milk cow or goat. I enjoyed watching you making it! Great video! 📽
I was coming here to say this! I would love to try making cheese but where can I get raw milk???
@@annbrookens945 There are occasional goat herds around in New York State. Many noncommercial, just families who raise them for themselves. We never had more than four ladies to be milked at one time, and they produced wa-a-ay more milk than our small family could use. I was happy to find people who were appreciative of it. "Sweet milk," some called it. We drank it, made yoghurt, and cheeses. My favorite was fresh ricotta, which Refika made with the whey, the name of which was three letters, but I've already forgotten which three! Roc? Nor? Ask around in the countryside at the smaller herds you see. Raw milk is legally available in some states, but not all. Good luck with your search! And Refika, whatever you are doing, is working out well for you. Looking fantastic!
Just try ordinary full cream milk. The boiling of the milk is very much like pasteurising it, so not much of a difference in the end.
Regular milk will work, but organic milk may not as it's heated to extremely high temperature, which kills the enzymes necessary to create cheese.
I already know how to make halloumi but I enjoyed so much your way of talking and explaining things that I stayed for the whole video. It's both informative and relaxing, it feels like my grandma's kitchen :) thank you!
Also: if you add 4% max of salt in the residue water (1 l water + 4 grams salt) you can store the halloumi in this brine, in a close refrigerated container.
How interesting and appetising! Thank you for such a clear explanation.
Cyprus is a dreamland, a true paradise...
I can’t wait to try this! I had no idea cheese could be this easy 😃
I'm collecting all kinds of raw milk recipes as I have a neighbor with a small dairy. Just made my first butters today 😀and now want to make sure I'm using all the milk parts up! Yes, we feel the same ,can't waste any! I'm finding you have all the recipes I need plus a few extra I didn't know about! Thank you! Your channel is amazing!
That was amazing, I injoyed this video a lot. Keep it up 👏🥰👏👏👏
Looks so delicious ! thanks Refika for such a fantastic , entertaining , informative show!
sounds awesome. will surely try
Refika, Your content is so awesome!
You're passionate, creative, and so NOT BORING!!!
Thank You so much for sharing You, and Your culture.
So FANTASTIC!
Blessings and Abundance upon You!
Love watching your cooking.
You explain so well.
Ι have no words..... Always surpise us with your words and cooking!!! Love you Refica, you and your team!!! Unique!!!!🥰🥰🥰🥰
❤❤❤❤
Regina, you’re so inspiring and a joy to watch. I can’t wait to try this!! I’m in Chula Vista, CA. You make me want to travel to Turkey-to eat!!
Beautiful! Thank you!
Beautiful!!! I'm going to make these with my granddaughter. Well learn together!
I love this! I am constantly buying halloumi but you make homemade look so easy I may have to try!
Love your videos. Very helpful in eating healthy. Thank you.
Thank you refika!!
“This is the whey” 🤣🤣🤣🤣cracked me up with that Mandalorian reference. You guys are the best, I'm always learning and laughing.
Awesome. Thank you for the recipe.
This is great! Thank you!
I am so happy I found your channel. I have recently started eating more healthy and following the Mediterranean diet. Your recipes and instructions are so good and clear and inspire me to try new things.
Thank you Maria. 🤗
Love the recipe! Thank you for sharing it with us. x
Your joy is contagious! I’m so excited to try this recipe! Have to order renet and then be brave! Haha. Thank you for sharing your culture with us!
Thank you for this recipe! I'm going to make it.
So wonderful!! I love your videos. The food is so fresh and beautiful. You inspire me and brighten my day.
Ooo thank you you also did brighten our sunday 😘😘😘🧿
Incredible ! Thank you !
You’re amazing you’re sooo good at making cheese ,🧀 it looks amazing, the second cheese looks like ricotta that us Italians love ❤️,I love that you use everything out of the milk. I remember as a child my mum used to put toasted bread in the whey and we had it for breakfast.
Another great episode!!!
I literally watched my first 7 minutes today and subscribed immediately!!! My absolutely favourite
I will absolutely love this as a soup topping!!
Beautiful recipe. I love it. Will make soon.
I just can’t seem to wait to visit to Cypress just because of you!!! ❤️❤️❤️
That looks amazing!
I love halloumi, I will have to try this. Really enjoying your recipes.
I have sent this out to my Koumbara to make with her fresh A2 raw milk!
Beautiful cheese. Thankyou.❤❤❤
I LOVE halloumi! And I love Cyprus. I also love that you promote using everything, wasting nothing! I love you, Refika!😊👍💝
Another great recipe. I so look forward to your video.
Love from NC in the USA!
Thank you. You make me want to move to Turkey. Lots of love and hugs.
💕💕. I cube halloumi and put it on a skewer with vegetables and grill. Love your videos!
Very informative, thank you!
I like that you don't waste anything attitude. Thank you, Refika.