Learn how to make halloumi from milk at home, using common kitchen equipment. This how-to video will show you how easy and fast it is to make halloumi at home.
I appreciate music. But in this video, the singing, was very distracting, in the background. And it was difficult to hear what she was saying at times.
I have a question. Is it possible to substitute powdered calcium chloride instead of liquid? If so, how much in comparison to the liquid that you used?
Can I use Homogenized pasterized (Not ultra) Milk? In New York it seems is prohibited to sell non-homogenized milk but will check again at big supermarket
Hi, thanks for the great video. Is the rennet veg or animal and can you tell the brand you use? Also, what is the g/ml or molarity of the calcium chloride solution used? Best wishes!
Janne Toivonen Thanks for the comment. It’s veg rennet, and I use fromase tablets now (1/8th tablet for 2L). The calcium chloride is 30% calcium chloride. I hope that helps :)
Zinab Jan Yes it’s absolutely possible without calcium chloride, however the calcium just helps to get a stronger curd and better set (thus higher yield).
Hi again! Tried today and everything went fine until i started to gently cut the cheese. I was able to cut it although it did not look so firm as yours. Additionally, whrn after 5 min wait i started to gently turn it the blocks dissolved and never stuck together. I tried to do everything like in your instructions but obvously something went wrong. Do you have any odeas how to troubleshoot my process? Thanks!
Hi Janne, did you use non-chlorinated water to dilute in? Not from the tap. Perhaps the most obvious issue will be the milk you used. Where are you based and what milk did you use? Even some unhomogenised milk brands are not very successful for cheese making.
@@Omnomcheesesydney Yes non-clorinated. The milk was pasteurized whole milk from our region in Spain. Will give another go dissolving 1/8 tablete rennet just before adding, and if the problem stays use anothet brand of milk. BTW, it took ages to take all the watet out from the "slurry" I had but the taste after frying was excellent.
Hi Tony, thanks for the question. It really helps to stabilise the curd and boost your yield of halloumi. It doesn't change the texture at all. Thanks, Marly
thanks for the video! one question: why add the calcium chloride? most recipes i've seen have just used unhomogenized, low temp pasteurized milk and the rennet. thanks
+Terry Doucet Thanks for watching Terry. It can still definitely work without calcium chloride if you're using low temp pasteurised milk, but adding the calcium will definitely give you a higher yield of cheese. During pasteurisation, and the subsequent rapid cooling of store-bought milk, the calcium and protein balance is disrupted. Adding calcium chloride to store-bought milk, restores this natural balance improving the rennet coagulation properties of the milk, resulting in a firmer curd and a higher yield of cheese. You can read more about it here: www.omnomcheese.com/cheesemaking-faqs/#calc-chlor
That is not Halloumi cheese, that is just an ordinary cheese having absolutely nothing in common with that wonderful Halloumi cheese. What you presented is the classic way of making cheese. Make of Halloumi is different and involves more stages and procedures. You better learn before making videos like that.
OMG! You make it look so simple. I'm in the Philippines and there is not any Haloumi that I can find. I will try it! Thank you.
Thanks for the simplicity of this video. Are you putting the cooked haloumi onto watermelon slices?
+Kerrie Coulstock Hi Kerrie, glad you like it! Yep, a very traditional Cypriot combo. Halloumi, fresh cold watermelon and fresh mint leaves. YUM!
+Kerrie Coulstock Yes! Fried halloumi on crispy cold watermelon.
Watermelon with hallum cheese is the best thing you can eat. Yum
Very informative, thanks. Does haloumi need to be eaten on the same day or can I brine and age it a couple weeks if I'm not quite ready to use it?
+ghostzart Thank you. You can definitely brine it for a few weeks before eating. If the brine is the right saltiness it will last without going off.
Beautifully put together video, clear, well shot and basically everything you want in a teaching video. Thank you.
Lovely and simple video. What can you use if you can't find Un-homogenised/unpasterized milk?
Hey there oldsoul, where are you based? The important think is unhomogenised. Not unpastaurised necessarily.
I appreciate music. But in this video, the singing, was very distracting, in the background. And it was difficult to hear what she was saying at times.
I have a question. Is it possible to substitute powdered calcium chloride instead of liquid? If so, how much in comparison to the liquid that you used?
Can I have the ingredients written out?
Was that raw cream or raw milk?
Is this junu or paneer of India, i don't think we get rennet over here
Thanks for the great video but please get rid of the annoying background music
Can I use Homogenized pasterized (Not ultra) Milk? In New York it seems is prohibited to sell non-homogenized milk but will check again at big supermarket
A great easy recipe. Thanks
Hi, thanks for the great video. Is the rennet veg or animal and can you tell the brand you use? Also, what is the g/ml or molarity of the calcium chloride solution used? Best wishes!
Janne Toivonen Thanks for the comment. It’s veg rennet, and I use fromase tablets now (1/8th tablet for 2L). The calcium chloride is 30% calcium chloride. I hope that helps :)
@@Omnomcheesesydney Super, many thanks!
We hope this how-to video clearly shows how to make halloumi from scratch, quickly and easily using common kitchen equipment.
Should vegetarian rennet also work? I tried it with vegetarian rennet and it didn't set as well as in your video...
Excellent, thank you. And I love the music!
Great Video and very easy. Is the milk from supermarket cows milk, ok to use? as I have try couple times and the curds were not good. Please reply.
Were those slices of ham, spam or watermelon at the end?
Alan Morris they were slices of watermelon with fresh mint on top. A seriously amazing combo.
@@Omnomcheesesydney
Okay, thanks a lot for this recipe.
Can I use only rennet not calcium chloride
Zinab Jan Yes it’s absolutely possible without calcium chloride, however the calcium just helps to get a stronger curd and better set (thus higher yield).
What's the point of calcium chloride? I'm new in this
Hi , At what temperature to warm the cheese and for how long
Warm to 33 degrees celcius and let it set for 15 mins.
temp faherheid or celsius
Why chlorinated water?
Can you use full fat powdered mild instead of skim and take the calcium chloride out? Thank you
Maggie Salloum full fat milk powder doesn’t work.
You can go without the calcium chloride however you might just get a little less cheese.
How is it differrnt from the cottage cheese?
My hubby also says its paneer..but we use vinegar to make paneer
It's very very different in taste and texture.
@@patsweety
It's not Paneer or cottage cheese. The taste and texture is quite different. Haloumi is also quite salty if you're not used to it.
the music in the background is too loud, it's not clear what she's saying...
It looks so easy, but where to get the rennet..
Usually Coles and woollies stock it
i love that song have not heard it for 30 years ,Americano Italiano.
Hi again! Tried today and everything went fine until i started to gently cut the cheese. I was able to cut it although it did not look so firm as yours. Additionally, whrn after 5 min wait i started to gently turn it the blocks dissolved and never stuck together. I tried to do everything like in your instructions but obvously something went wrong. Do you have any odeas how to troubleshoot my process? Thanks!
I now realize that I diluted the rennet (1/4 to 30 ml bottled water) quite a few hours before start. This may affect the enzymatic activity I suppose?
Hi Janne, did you use non-chlorinated water to dilute in? Not from the tap.
Perhaps the most obvious issue will be the milk you used. Where are you based and what milk did you use? Even some unhomogenised milk brands are not very successful for cheese making.
@@Omnomcheesesydney Yes non-clorinated. The milk was pasteurized whole milk from our region in Spain. Will give another go dissolving 1/8 tablete rennet just before adding, and if the problem stays use anothet brand of milk. BTW, it took ages to take all the watet out from the "slurry" I had but the taste after frying was excellent.
What is that rent?
I like your halumi Chese, 👍👍💖
Hi. Can I replace the rennet with wgite vinager?
No, the cheese will NOT work. Acid cheese with vinegar or lemon juice is completely different.
Se podría traducir gracias
why you use chloride
What does the milk powder do for the halloumi?
Hi Tony, thanks for the question. It really helps to stabilise the curd and boost your yield of halloumi. It doesn't change the texture at all. Thanks, Marly
never understood why people make their own cheese as probably costs more than just buying it
thanks for the video! one question: why add the calcium chloride? most recipes i've seen have just used unhomogenized, low temp pasteurized milk and the rennet. thanks
+Terry Doucet Thanks for watching Terry. It can still definitely work without calcium chloride if you're using low temp pasteurised milk, but adding the calcium will definitely give you a higher yield of cheese. During pasteurisation, and the subsequent rapid cooling of store-bought milk, the calcium and protein balance is disrupted. Adding calcium chloride to store-bought milk, restores this natural balance improving the rennet coagulation properties of the milk, resulting in a firmer curd and a higher yield of cheese. You can read more about it here: www.omnomcheese.com/cheesemaking-faqs/#calc-chlor
Can u add a link to buy the same rennet u used
Thanks for the comment. Sure - here it is: omnomcheese.com/shop-1/vegetarian-rennet-tablets
Some confusion about 1cm...?
where do you buy chloride of sodium dont find nowhere
Calcium Chloride is what is used.
I hate the mudic
I can't hear what being said.
good video. but would help if the background music was to be sligthly low volume.
those are mote like 1nch cubes
I don't identify anything I could use to scale it well enough to notice a difference of 4,6mm.
After all 1 inch is 2,54cm and she did say about 3cm.
That is not Halloumi cheese, that is just an ordinary cheese having absolutely nothing in common with that wonderful Halloumi cheese. What you presented is the classic way of making cheese. Make of Halloumi is different and involves more stages and procedures. You better learn before making videos like that.
wtf is this music, good video tho!
Good video music bad