Cyprus Halloumi Cheese is a cherished traditional cheese originating from Cyprus, renowned for its unique semi-hard texture and distinct flavor. Made from sheep's, goat's, or cow's milk, this unripened cheese is celebrated for its versatility and high melting point, making it ideal for grilling or frying. Halloumi has gained international popularity, especially for those seeking a flavorful meat substitute in vegetarian and vegan dishes.
Halloumi cheese has deep roots in Mediterranean cuisine, particularly in Cyprus, Greece, and surrounding regions. Its origins date back centuries, with traditional cheese-making practices passed down through generations. The cheese’s ability to withstand high temperatures without melting is attributed to its unique composition and has made it a staple in various Mediterranean dishes.
Ingredients:
- 1-2 liters of fresh milk (sheep, goat, or cow)
- 1/4 teaspoon of rennet (liquid or tablet)
- 1/4 cup of cool water
- 1 tablespoon of salt
Equipment:
- Large pot
- Thermometer
- Cheesecloth
- Colander
- Cheese mold
- Slotted spoon
Method preparation:
1. Heat the Milk: In a large pot, heat the milk to 86°F (30°C), stirring occasionally to prevent sticking.
2. Add the Rennet: Dissolve the rennet in 1/4 cup of cool water. Add the solution to the pot, stirring for 10-15 seconds.
3. Curdling: Cover the pot and let it sit undisturbed for 30-40 minutes until curds form.
4. Cut the Curd: Once curds have set, cut them into small cubes using a knife or cheese cutter.
5. Cook the Curd: Heat the curds and whey to 104°F (40°C), stirring gently. Cook for about 30 minutes.
6. Drain the Whey: Strain the curds through a cheesecloth-lined colander, reserving the whey.
7. Form the Cheese: Transfer the curds to a cheese mold, pressing gently with a slotted spoon. Cover with cheesecloth and press overnight with a weight.
8. Salt the Cheese: Remove the cheese from the mold and rub with salt on all sides.
9. Age the Cheese: Place in a cool, dry place to age for 2-3 days, or until the desired taste and texture are achieved.
Note: Adjust salt to taste. For added flavor, consider incorporating herbs or spices before pressing.
Nutrition Value:
1. 1-2 liters of fresh milk (sheep, goat, or cow)
- Calories: Approximately 300-600 calories (varies by type of milk and fat content)
- Carbohydrates: 30-60 grams
- Protein: 15-30 grams
- Fat: 10-40 grams
- Sodium: 150-300 milligrams
- Cholesterol: 30-80 milligrams
- Vitamins: Rich in vitamins A, D, and B12
- Minerals: High in calcium, potassium, and phosphorus
Nutritional Benefits:
- Provides essential proteins and calcium for bone health.
- Vitamins A and D support vision and immune function.
- Phosphorus is important for energy production and maintaining healthy bones.
2. 1/4 teaspoon of rennet (liquid or tablet)
- Calories: Negligible
- Carbohydrates: Negligible
- Protein: Negligible
- Fat: Negligible
- Sodium: Varies by brand, but generally low
- Cholesterol: None
- Vitamins: None
- Minerals: None
Nutritional Benefits:
- Rennet is used primarily for its enzymatic properties to coagulate milk, aiding in the cheese-making process. It does not contribute significant nutritional value.
3. 1/4 cup of cool water
- Calories: 0
- Carbohydrates: 0 grams
- Protein: 0 grams
- Fat: 0 grams
- Sodium: 0 milligrams
- Cholesterol: 0 milligrams
- Vitamins: None
- Minerals: None
Nutritional Benefits:
- Water is essential for hydration and helps with the dissolution of rennet in the cheese-making process. It has no nutritional content but is crucial for overall health.
4. 1 tablespoon of salt
- Calories: 0
- Carbohydrates: 0 grams
- Protein: 0 grams
- Fat: 0 grams
- Sodium: Approximately 2,300 milligrams
- Cholesterol: None
- Vitamins: None
- Minerals: None
Nutritional Benefits:
- Salt enhances flavor and acts as a preservative for the cheese. While it is essential for taste and preservation, excessive sodium intake can impact cardiovascular health.
Each ingredient contributes to the overall process and quality of the Halloumi cheese, with milk providing the primary nutritional benefits and the other components playing supportive roles in the cheese-making process.
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