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Greek · Starter
Haloumi Cheese
Home-made haloumi: set milk with rennet, drain the curd, poach it in its own whey and fold it with mint. Small batch, firm and salty, very different from supermarket blocks.
- YieldServes 4 · about 250 g of cheese
- Hands-on45 min
- Total3 h 22 min
- Difficulty
Ingredients
- 3rennet tablets
- 2 Lwhole milk
- 35 gcoarse salt, for coating the cheese
- 1 tbspdried mint
- 2 tbspcoarse salt, for the brine
- 2 tbspcold water, to dissolve the rennet
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