Khalumi, halloumi (Greek χαλούμι) - Levantine cheese, known in Europe for Cyprus cuisine. It is made from a mixture of goat's milk and sheep's milk, although sometimes it also contains cow's milk. Cheese has a high melting point, and therefore it can be roasted or grilled. I recommend to cook. # khalumi # cheese # ricotta
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INGREDIENTS:
• milk - 10 l
• Rennet - 0.6 g
• calcium chloride 10% solution - 0.6 g
• dried or fresh mint
• not iodized salt
Cooking:
• Heat the milk over low heat to 32 ° C, stirring gently in a circle with a skimmer.
• Dissolve calcium chloride in 50 ml of warm water and add to milk.
• Dilute the rennet in 30-50 ml of water 10 minutes before putting it into milk.
• Pour the rennet enzyme solution into the milk, stirring with a skimmer to distribute it evenly throughout the volume.
• Cover the pan with a lid and leave to rest for 30-40 minutes. During this time should form a clot. if the clot is not dense enough, then wait another 10-15 minutes.
• Cut the clot into cubes with a knife or skewer and leave it alone for 5-10 minutes so that the whey separates and the cheese grain settles to the bottom.
• Turn on the heat and slowly heat the cheese mass for 15 minutes to 38 ° C, kneading with a skimmer in a circle.
• Then turn off the heat and knead the cheese grain for another 15 minutes, during which time it will decrease in size and give up most of the whey.
• After that, cover the pan with a lid and leave to rest for 5 minutes, then stir the cheese and leave for another 5 minutes.
• Drain the whey to the level of the grain, then spread the cheese in forms, slightly pressing your hands. For this purpose, forms with a diameter of 10-12 cm are very well suited.
• The optimum height of the cheese layer is 5-6 cm, but you can make it higher or lower. It is not worth doing a very thick layer, as then the halloumi will be difficult to bend.
• Leave the cheese to self-press for 5 minutes, then turn over in the form and leave for another 15 minutes. Shuffle after 15 minutes for an hour.
• Pour the previously drained whey back into the pan for the cheese making and bring to the boil. Reduce heat so that the serum does not seethe.
• Put cheese in whey. To prevent the cheese from sticking to the pan, you can put a metal grate on the bottom and periodically stir with a slotted spoon.
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