Halloumi - Revision history

Ahoussney: /* Middle East */

2024-10-11T16:35:36Z

‎Middle East

Ahoussney: /* Recipe */

2024-02-27T01:26:33Z

‎Recipe

Ahoussney: /* Recipe */

2024-02-27T01:19:00Z

‎Recipe

Ahoussney: /* Recipe */

2024-02-27T01:06:07Z

‎Recipe

Ahoussney: /* Nutritional facts */

2024-02-27T00:59:18Z

‎Nutritional facts

Ahoussney: /* Nutritional facts */

2024-02-27T00:48:24Z

‎Nutritional facts

Ahoussney: /* Background */

2018-05-01T16:26:04Z

‎Background

Ahoussney: /* Background */

2018-05-01T16:25:12Z

‎Background

Ahoussney at 16:24, 1 May 2018

2018-05-01T16:24:51Z

Ahoussney at 16:23, 1 May 2018

2018-05-01T16:23:16Z

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 ===Middle East===
-Halloumi is regularly consumed in many parts of the [[Levant]] such as [[Lebanon]], [[Turkey]], [[Syria]], [[State of Palestine|Palestine]], [[Jordan]], [[Israel]], [[Egypt]] and [[Iraq]]. It is a traditional component of the Levantine breakfast, eaten either fresh or fried, along with other dishes such as [[hummus]], [[falafel]], and [[pita|khubz]]. Halloumi cheese is very similar to Nablusi cheese, named after [[Nablus]], [[State of Palestine|Palestine]], its city of origin. Some believe that Halloumi cheese is of Levantine creation, due to its similarity to Nablusi cheese and the region's long history of consuming Halloumi cheese. Halloumi in [[Israel]] is sometimes fried in [[olive oil]] and served for [[Israeli breakfast|breakfast]] and served with [[meze]]. It is also eaten with fish.
+Halloumi is regularly consumed in many parts of the [[Levant]] such as [[Lebanon]], [[Turkey]], [[Syria]], [[State of Palestine|Palestine]], [[Jordan]], [[Israel]], [[Egypt]] and [[Iraq]]. It is a traditional component of the Levantine breakfast, eaten either fresh or fried, along with other dishes such as [[hummus]], [[falafel]], and [[pita|khubz]]. Halloumi cheese is very similar to Nablusi cheese, named after [[Nablus]], [[State of Palestine|Palestine]], its city of origin. Some believe that Halloumi cheese is of Levantine creation, due to its similarity to Nablusi cheese and the region's long history of consuming Halloumi cheese. Halloumi is sometimes fried in [[olive oil]] and served for breakfast and served with [[meze]]. It is also eaten with fish.
 ==Nutritional facts==

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 *10 gallon pot
 *Good Thermometer
-*Knife to Cut Curds
+*Knife to Cut Curds (I use a sword with the big pot)
 *Spoon or ladle to Stir Curds
 *Large deep Cambro

← Older revision		Revision as of 01:19, 27 February 2024
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	As with most cheeses, a firm curd is essential to the rest of the cheese making process. A long knife is used to start the break and then slowly lifted to see the curd split naturally. What you are looking for here is a nice smooth split. No small pieces should be evident. The whey should not show as too clear (cutting too late) or too cloudy or droopy (cutting too early). Always look at the fresh whey collecting in this fresh break.		As with most cheeses, a firm curd is essential to the rest of the cheese making process. A long knife is used to start the break and then slowly lifted to see the curd split naturally. What you are looking for here is a nice smooth split. No small pieces should be evident. The whey should not show as too clear (cutting too late) or too cloudy or droopy (cutting too early). Always look at the fresh whey collecting in this fresh break.
		+
		+	The curd can now be cut to .75-1.5 inch squares in a vertical manner. Allow it to rest 3-5 minutes to heal and then using a long spoon or ladle, cut horizontally (more like diagonally) into even sized cubes.
		+
		+	Stir gently, increasing the heat slowly to 100-106°F (38–40°C) during 20 to 30 minutes (higher temp for a drier cheese).
		+
		+	Then keep at this temp for another 20-30 minutes with intermittent stirring (every 3-5 minutes).
		+
		+	When this point is reached, the curds can be allowed to settle for about 5 minutes under the whey.
		+
		+	The cooking of the final cheese in hot whey is integral to the making of Halloumi, so we will begin by filtering off the whey from the curds until you can see the curds below. I do this using a sanitized colander and just scooping the whey out with another ladle, bowl, or cup.
		+
		+	When the whey has been separated and transferred, slowly heat the whey to 185-195°F (do not let it boil).

	== See also ==		== See also ==

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 ==Recipe==
-Good Thermometer
+You will need:
-Knife to Cut Curds
+*10 gallon pot
-Spoon or ladle to Stir Curds
+*Good Thermometer
-Large deep Cambro
+*Knife to Cut Curds
-Large slotted Cambro
+*Spoon or ladle to Stir Curds
-Home Depot 5 gallon paint strainer mesh bags
+*Large deep Cambro
 Using 9 gallons of raw milk (if using pasteurized milk you will need calcium chloride and probably a culture - this recipe is for raw milk)
 Start with milk that’s already warm from the cow. Otherwise begin by heating the milk to 86-88°F (30-31°C). You do this by placing the milk in a pot or sink of very warm water. If you do this in a pot on the stove, make sure you heat the milk slowly and stir it well as it heats.
-Once the milk is at your target temperature,
+Once the milk is at your target temperature add about 1-2 Tbsp. of single strength liquid rennet diluted in 1 cup of water. If you’re in doubt about how fresh your rennet is - use more.
 == See also ==

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 | 2.8 g
 |}
 == See also ==

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 ==Nutritional facts==
-grams of commercially produced packaged halloumi has a typical composition of:[http://www.tesco.com/groceries/product/details/?id=261712501 |title=Tesco Halloumi 250G source]
+grams of commercially produced packaged halloumi has a typical composition of:
 {| class="wikitable"
 |+

@@ Line 9: / Line 9: @@
 ==Background==
-[[Image:Halloumi-2.jpg|thumb|left|260px|Grilled Halloumi cheese]]
+[[Image:Grilled Halloumi-2.jpg|thumb|left|260px|Grilled Halloumi cheese]]
 Experimentation with dairy products in Cyprus and the Eastern Mediterranean resulted in the now-famous halloumi and feta cheeses and it was subsequently eaten throughout the [[Middle East]].

← Older revision		Revision as of 16:24, 1 May 2018
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−	'''Halloumi''' or '''hellim''' - (Turkish)(Sometimes spelled Haloumi, or halumi) is a semi-hard, unripened, mild, salty cheese made from goat's, ewe's, or cow's milk. It's traditionally cured and aged in brine to protect it from spoiling in the hot weather of the Eastern Mediterranean. Morddern commercial versions are usually not aged. Halloumi has a high melting point and so can easily be fried or grilled. [[Rennet]] is used to curdle the milk in halloumi. Unlike most cheeses, no acid-producing bacteria are used in its preparation.	+	'''Halloumi''' or '''hellim''' [[File:Halloumi-1.jpg\|thumb]]- (Turkish)(Sometimes spelled Haloumi, or halumi) is a semi-hard, unripened, mild, salty cheese made from goat's, ewe's, or cow's milk. It's traditionally cured and aged in brine to protect it from spoiling in the hot weather of the Eastern Mediterranean. Morddern commercial versions are usually not aged. Halloumi has a high melting point and so can easily be fried or grilled. [[Rennet]] is used to curdle the milk in halloumi. Unlike most cheeses, no acid-producing bacteria are used in its preparation.

	Halloumi is popular throughout the region broadly known as the [[Levant]] it is widely popular throughout the Middle East. Demand in the United Kingdom had surpassed every other European country, except Cyprus.		Halloumi is popular throughout the region broadly known as the [[Levant]] it is widely popular throughout the Middle East. Demand in the United Kingdom had surpassed every other European country, except Cyprus.

@@ Line 1: / Line 1: @@
-'''Halloumi'''  or '''hellim''' - (Turkish)(Sometimes spelled Haloumi, or halumi) is a semi-hard, unripened, mild, salty cheese made from goat's, ewe's, or cow's milk. It's traditionally cured in brine to protect it from spoiling in the hot weather of the Eastern Mediterranean. It has a high melting point and so can easily be fried or grilled.  [[Rennet]] is used to curdle the milk in halloumi. Unlike most cheeses, no acid-producing bacteria are used in its preparation.
+'''Halloumi'''  or '''hellim''' - (Turkish)(Sometimes spelled Haloumi, or halumi) is a semi-hard, unripened, mild, salty cheese made from goat's, ewe's, or cow's milk. It's traditionally cured and aged in brine to protect it from spoiling in the hot weather of the Eastern Mediterranean. Morddern commercial versions are usually not aged. Halloumi has a high melting point and so can easily be fried or grilled.  [[Rennet]] is used to curdle the milk in halloumi. Unlike most cheeses, no acid-producing bacteria are used in its preparation.
 Halloumi is popular throughout the region broadly known as the [[Levant]] it is widely popular throughout the Middle East. Demand in the United Kingdom had surpassed every other European country, except Cyprus.
@@ Line 6: / Line 6: @@
 ==Etymology==
-The name "halloumi" is derived from the Egyptian Arabic, itself a loanword from a coptic word meaning Coptic 'cheese', referring to a cheese that was eaten in medieval Egypt.In modern Egypt, ''hâlûmi'' is similar to Lebanese "halloumi" but is essentially a different cheese, and is eaten either fresh or brined and spiced.
+The name "halloumi" is derived from the Egyptian Arabic, itself a loanword from a coptic word meaning 'cheese', referring to a product that was eaten in medieval Egypt. In modern Egypt, ''hâlûmi'' is similar to Lebanese "halloumi" but is essentially a different cheese, and is eaten either fresh or brined and spiced.
 ==Background==