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HALOUMI

YIELD: ± 450G HALOUMI
              100-225G ANARI (RICOTTA)
       
Haloumi is a semi-firm, brined cheese with a high melting point that is suitable for grilling and frying. Stuff haloumi with grilled or marinated vegetables, or add onto skewers before warming through – haloumi can also be served cold in a salad. 
    
INGREDIENTS:
4 1/2 litres full cream milk (not UHT)
1/4 teaspoon calcium chloride, diluted in 1/4 cup filtered water (if milk is homogenised)
1 teaspoon liquid rennet, diluted in 1/4 cup filtered water
1/8 teaspoon citric acid, diluted in 1/4 cup filtered water
2 teaspoons cheese salt (or sea salt flakes)
1 teaspoon mint leaves, dried or fresh (optional)
    
METHOD:
1. Sterilise equipment.
2. Whisk lipase solution (if using) and calcium chloride solution into 4 litres of milk.
3. Warm milk (indirectly) to 86°F (30°C).
4. Remove from heat.
5. Whisk rennet solution into the milk for 1 minute. Cove. Rest for 30-40 minutes.
6. Check for a clean break.
7a. Cut the curd into 3cm cubes vertically. Rest 5 minutes. Cut into 3cm cubes horizontally.
7b. Cook the curds by heating slowly to 100°F (38°C) over 20 minutes or so. Higher temperature = drier cheese. Rest cooked curds for 20 minutes, stirring every 5 minutes. 
8. Drain the curd by scooping into three ricotta baskets (or three cheesecloth-lined feta baskets). Reserve the liquid (whey) in a bowl.
9. Stack baskets and press with 2-10kg weight, rotating every 10 minutes until whey is ready.
10. Add citric acid solution into the whey. Heat whey to 165°F (74°C) then whisk in 1 teaspoon cheese salt and remaining (2 cups) milk. As the whey reaches 185°F (85°C), the Anari (Ricotta) will rise to the surface – scoop Anari directly into a ricotta basket and then cook the haloumi.
11a. Cook the haloumi by lowering the pressed curd into the hot clarified whey (use a ladle or spoon). The haloumi will sink and slowly rise then float when ready – around 10 minutes for less squeaky cheese, up to 15 minutes for more squeaky textured cheese.
11b. Place haloumi into cold water for a few seconds before draining on a cheese mat (or rack) until it is warm to touch. OPTIONAL: Press haloumi out, sprinkle with remaining salt and mint leaves then fold over. 
12a. Eat fresh: haloumi can be refrigerated in an airtight container, vacuum sealed or placed into light brine (5% salt). Age cheese for 3-5 days and consume within 7 days.
12b. Longer storage: store haloumi in a medium brine (8-12% salt), age 2-8 weeks and enjoy as a feta alternative.
12c. Slice haloumi before grilling and serving.
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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