I love chilli and I am certainly going to try this one out! Whenever I add chilli flakes to my cheeses, I now remove all the seeds. From my experience, the seeds don't add anything to the flavour or heat, they only add bulk. A lot of people believe the heat in chilli comes from the seeds. This is incorrect. The heat is in the white flesh that surrounds the seeds. Personally, i find the seeds to be somewhat unpleasant. They get stuck in your teeth and crunching through them takes away from the experience. For me, spending the time picking out the seeds from the dried flakes results in a better cheese, with no unpleasant crunchy bits. Yes, it is labour intensive, but it is worth the effort. It is easy to do when they are still dry. It just takes some extra time. Also, I see someone now has a new precision cooker!!!!
made haloumi a few times, and have stored the haloumi in the freezer, works great, when you're planning to eat some, take it out the freezer the night before, to defrost and fry in the normal way, great idea to put chillies in👍🏻
High Gavin.Could you try making a video on mature halloumi which is traditional in Cyprus. This is much harder than the soft fresh halloumi, and is stored at 15-20 degrees in whey brine to mature for 40+days. It has a slightly sour taste compared to fresh. I'd love to see how this version is made. I look forward to your taste test and comments
Oh my gosh i tried mixing dried mint, substitute for fresh mint of traditional haloumi recipe. It was a favourite! although for salting, I used 7% whey brine, soak it for 1-2 hour depends on yield mass, it retains more moisture than dry salting ones i made.
Question! First- Love your vids, so relaxing entertaining and informative. Second could you remake Shropshire Blue? I know there were lots of "Instead I would...." moments so curious if you would redo it. One of my favorites. Also if you wanted to make a strong colored like reddish cheese, could u use something like cochaniel and anatto? or would it react poorly with the cheese?
I have tried a chilli Halloumi before and while it was good the brand in question had a much better flavour in that of basil. Reminds me of when I made Boursin the proper way and also at the same time made another version where all I changed was the herbs at the end for Za'artar a blend a friend of mine had given me. The boursin was a poor competitor to the za'artar one, not saying it would work with Halloumi but it wouldn't hurt to try if you are fond of those types of herb mixes.
I've always wondered why calcium chloride is used instead of say calcium carbonate or calcium sulfate... when calcium chloride dissolves in water, it releases chlorine ions which I thought you wouldn't want.
Hello @Gavin Webber. I found an sealed package of Halloumi cheese from the back of my fridge. The best before date is 3 months in past. Package is (vacuum sealed) intact and been in constant temperature. Do you think its safe to eat? :) Thank you for your time.
Gavin, I purchased the card for this but it doesn't have the instructions for preparing the chilis. I realize I can follow the video but feel the card is incomplete. Thank you
Great stuff but Halloumi can be a mixture of goat, sheep and cow, sometimes just just goat sometimes just sheep, sometimes goat and sheep, sometimes all three but if its just cow....its not really Halloumi. Traditionaly cow was never used but a certain amount is used now fir commercial purposes
Correct. However, for the home cheesemaker, which is my audience, getting those milks can be difficult which is why I chose to use cow's milk for this recipe.
One delicious and spicy cheese. Perfect for BBQ's. Has anyone seen this style of Halloumi available commercially?
Lemon and oregano on top of the fried Halloumi gives it even more flavour.
Great cheese for grilling or frying.
In Europe atleast there's a product called "Eridanous Halloumi Mit Chilli". Quite good 👍
I don't make cheese, I enjoy eating some, but man... DO I LOVE THIS CHANNEL! Most relaxing thing ever, and I learn stuff XD Thank you mister!
What a great picture of you and the Mrs. Curd Nerd in the background!
Our wedding day! 26 years ago
You make great videos, thank you for your clarity and calm no nonsense narration
Glad you like them!
I love chilli and I am certainly going to try this one out! Whenever I add chilli flakes to my cheeses, I now remove all the seeds. From my experience, the seeds don't add anything to the flavour or heat, they only add bulk. A lot of people believe the heat in chilli comes from the seeds. This is incorrect. The heat is in the white flesh that surrounds the seeds. Personally, i find the seeds to be somewhat unpleasant. They get stuck in your teeth and crunching through them takes away from the experience. For me, spending the time picking out the seeds from the dried flakes results in a better cheese, with no unpleasant crunchy bits. Yes, it is labour intensive, but it is worth the effort. It is easy to do when they are still dry. It just takes some extra time.
Also, I see someone now has a new precision cooker!!!!
I had some plain today and it was delicious, and I can imagine how much better it would be with the chili! Next time for sure.
Cheese and chilli - two of my favourite things!
Mmmmmmmmm squeaky cheese and chili's, a match made in heaven. Love your video's Gavin.
made haloumi a few times, and have stored the haloumi in the freezer, works great, when you're planning to eat some, take it out the freezer the night before, to defrost and fry in the normal way, great idea to put chillies in👍🏻
Made this last weekend. I should have made more. Dipped in marinara sauce is fabulous!
I’m teaching two of my young grandsons how to make simple cheeses. This looks like a great candidate! Thanks Gav!
Sounds great!
Gavin I was salivating the whole video.
I'd goof and touch my eyes making it!
This looks wonderful! I wonder what a mysost made from this whey would be like? Might be quite tasty.
Need this in my life
Love this idea-thank you!
If you dust it with all purpose flour... Then it is even more yummy!
Definitely my next batch of halloumi will be made with chilli, I’ve made a similar recipe but using Zaatar.
Great idea!
High Gavin.Could you try making a video on mature halloumi which is traditional in Cyprus. This is much harder than the soft fresh halloumi, and is stored at 15-20 degrees in whey brine to mature for 40+days. It has a slightly sour taste compared to fresh. I'd love to see how this version is made. I look forward to your taste test and comments
oh wow
Oh my gosh i tried mixing dried mint, substitute for fresh mint of traditional haloumi recipe. It was a favourite! although for salting, I used 7% whey brine, soak it for 1-2 hour depends on yield mass, it retains more moisture than dry salting ones i made.
Question!
First- Love your vids, so relaxing entertaining and informative.
Second could you remake Shropshire Blue? I know there were lots of "Instead I would...." moments so curious if you would redo it. One of my favorites.
Also if you wanted to make a strong colored like reddish cheese, could u use something like cochaniel and anatto? or would it react poorly with the cheese?
Hi Gavin wooow i love it the way you make it very satisfying. I love chilie cheese combinations. Can you please make youghurt with calcium chloride
Wish you would have given more of a taste description! Many of these cheeses I don’t know or cant get in my area
Hi Gavin, why do you boil the chilies?
Just in case there are wild yeast or bacteria on them. Plus the resulting water colours the milk slightly.
Thank you for telling me why.
Good werk ❤❤❤❤
I have tried a chilli Halloumi before and while it was good the brand in question had a much better flavour in that of basil. Reminds me of when I made Boursin the proper way and also at the same time made another version where all I changed was the herbs at the end for Za'artar a blend a friend of mine had given me. The boursin was a poor competitor to the za'artar one, not saying it would work with Halloumi but it wouldn't hurt to try if you are fond of those types of herb mixes.
Actually try it with sweet chilli sauce even adding it in the saucepan near the end
I've always wondered why calcium chloride is used instead of say calcium carbonate or calcium sulfate... when calcium chloride dissolves in water, it releases chlorine ions which I thought you wouldn't want.
Looks very similar to the traditional Greek cheese ;)
You are right!
Hello @Gavin Webber. I found an sealed package of Halloumi cheese from the back of my fridge. The best before date is 3 months in past. Package is (vacuum sealed) intact and been in constant temperature. Do you think its safe to eat? :) Thank you for your time.
I hope you ate it! No reason it would not have been perfectly good if the packaging was still intact.
Can you add lipase to this recipe? If so when?
Not required. The cheese does not age so Lipase would not have time to break down fats.
@@GavinWebber ok thanks
Can we make half the recipe with 1 gallon of milk?
Yes, you can
I am going to make this but with carolina reaper peppers.
Gavin, I purchased the card for this but it doesn't have the instructions for preparing the chilis. I realize I can follow the video but feel the card is incomplete. Thank you
Shoot me an email and I will send you an updated copy
Halloumi is very salty cheese does chilli take this extreme salt taste ?
Oh yes
Yum😊
I’d be interested if a Cheese with fermented Chilies like @ChiliChump makes is even better.
Interesting
Great stuff but Halloumi can be a mixture of goat, sheep and cow, sometimes just just goat sometimes just sheep, sometimes goat and sheep, sometimes all three but if its just cow....its not really Halloumi. Traditionaly cow was never used but a certain amount is used now fir commercial purposes
Correct. However, for the home cheesemaker, which is my audience, getting those milks can be difficult which is why I chose to use cow's milk for this recipe.
So, no culture at all? I've seen other recipes that use mesophilic. Just checking. . . .
None at all. Not required.
Can I buy some of that off of you, in a vacuum pac?
Do you sell it?