today is the day that we're going to learn how to make halloumi cheese you missed this kitchen
so we're back here today we're going to learn how to make halloumi from scratch and i have to tell
you making halloumi is i believe much easier than making bread at home i did it yesterday again i
thought about it and i was alone in the kitchen it was so easy to make and it's so rewarding so guys
you can make cheese and it's not going to take a lot of time and a lot of effort and it's going to
be this gorgeous hard gloomy cheese from the north side and the south side of france my greek friends
we can all teach everyone in the world to make halloumi so that everyone will enjoy halloumi in
the world so we can also enjoy halloumi more and years ago i learned how to make halloumi in the
mountains of lefke where my aunt was from and there in the mountains with a great view
and in the morning you milk the cows the goats and etc and you mix the milks and then you start
and around 11 o'clock you have your fresh halloumi cheese every day that's like heaven on earth huh
do you remember the cow cow attacked me so now here i have five liters of milk and because it's
not easy to find fresh goat's milk here we're just gonna use cow and it will still work because it's
fresh out of the fridge it's not pasteurized it's just fresh and raw it's now 18 degrees we have to
warm this up until it's 35 degrees so i'm going to just mix it up why am i mixing the milk while
warming it up i don't want one side to be like 50 60 degrees and the other side 18 so i constantly
stir it so that it gets hotter easily now it's around 31 32 degrees i turn it off because my
pan is still hot because of the conduction it will continue getting warmer i don't want it to
be about 35 because if it gets above 35 the milk is gonna lose its powers of making gorgeous cheese
and 35 is around when you first milk the cow think of it the milk is in the breast the decrease is
a little lower than the body temperature so it's around 35. how can i understand that it's 35 when
i put my finger to the milk it's as if nothing changes it's not warm it's not cold it's just
the same degrees as it feels in the outside body temperature so to turn the milk to cheese i'm
going to use this rennet rennet is actually the name of the enzyme in the cough's first stomach
therefore for example in the schools they teach how to make cheese etc one of the
questions they ask is what do coughs eat and everyone says it's water milk and that's it
actually what happens is when the cough drinks the milk the enzyme in the stomach curdles it
and actually what coughs eat is not milk it turns into cheese and it becomes more digestible for the
animals as well so they eat cheese what i'm going to do same thing again it has to be
around 35 degrees i'm going to use half a glass of water half a teaspoon of this rennet mix it
well check my degrees in the middle 35 degrees and i add my granite and water mixture
and with a wooden spoon just mix it yesterday to understand the difference i made this in a
stainless steel pan and also in a copper pot and i found out that copper makes it a little more
stiff so i liked it so i'm going to use my copper pans but it's not the end of the world you can use
stainless steel pans as well now i have to cover this so that this beauty still works i'm going to
cover the bottom don't put it onto somewhere cold think about i don't know in your culture is there
something like when the child sits on a concrete thing and says no no no you shouldn't sit you'll
get sick same thing for this beautiful milk as well what i did i didn't cover it totally because
it's gonna work and it has to get air so i covered it with the lid but i left a space on the side and
close the bottom as well and this is gonna stay here like that for about half an hour and here
i like doing this here i have one which i have done before i shoot the video and this has been
sitting here for about half an hour making cheese is about putting the milk into sleep and now we
have to wake up the milk and to wake up what i'm going to do is first make small incisions
like this it's like yogurt waking it up slowly yes think about like if you go to sleep and someone
wakes you up in like a hurry and not so kindly you wouldn't appreciate that person and the rest of
the day wouldn't go really well same thing for the cheese you have to wake it up slowly i did this
i'm going to again close the lid halfway for five minutes let her settle down five minutes later
so i washed my hands and arms so that i can put it in i'm going to just do this and it becomes little
curdles and i'm also doing this again slowly with care if you ask in the old days when there were no
powders like this how did people do it you get a cough and before he she drinks eats anything else
than milk you cut the cow and take the part of the stomach where it does ruminate even in cyprus you
can still see that in some villages they take that part of the stomach and put it into drying
and each time everyone wants to make cheese they cut a part of that stomach and they put it in
the milk and it does what the powder do which is use the cuisine in milk and turn it into curdles
and actually separate the whey so actually what's happening right now check the bottom part as well
make sure that there are no big parts actually this is the cheese making process that is always
used now i check whether each of them are like small like this and it's all done we have to
let this sit for a while so that the curd will sink and i'm gonna put this in so that it will
help the way to sit down for about five to six minutes and then i will start making the cheese
now i'm draining what's in the pot so that the curds and the water separate
okay this is the way this is the way this is the way this is the way and actually there's still a
bit of cheese inside and we're gonna separate that in a while and these are my curdles they
are still very warm by the way i'm going to put them in sacks like this these are sold in bandage
in cyprus in the old market these are hand done with some straws but you can use a sieve like this
as well what i'm going to do when they're still a bit warm i'm pressing it with my hands like this
i'm going to fill it to one third to half there's still a lot of water inside so i have to press it
down like this and i'm going to put my tray near the stove so that it is inclined a bit so that the
water that is getting down can go and be collected on the side i'm going to use three of them
i'm going to press with my hands like this and the way is collected on the side these sacks
are the original cypress highly making sacks but now the plastic ones are also salt now
as you can see it is getting thicker as i press it more the milk goes on and now at this point i
have to turn them these are still warm even though it was 35 degrees half an hour ago
because the enzymes worked it's still around same degrees so i have to cool it a bit
and to do that i'm going to use some cold water i'm just going to put some water in this makes the
cheese hold together even better and now the whey is collected here what i'm going to do i don't
want to throw it away i'm going to put it in here again and do the same thing for four more times
after the third turn the water i put i don't put it because it's so much diluted i'm not going to
add it to this mixture but now in order to make halloumi the most important thing is we have
to cook it and we're going to cook it in its way what we want to do is get the extra milk products
inside the way more so to do that what i'm going to do i'm going to add a liter of milk inside this
whey why did i add the milk there was already some milk products in the way and i want to get
them out and make this thing a bit see-through why i'm going to cook my cheese inside this
but the most important thing about halloumi this is gucci gorgeous it has a skirt kirch that chewy
thing and to create that chewy thing we have to cook these cheeses inside the way which is
see-through if i do not collect the meat products it doesn't become as chewy as i want so i added
the extra milk and i'm going to curdle it with cutting it with an acid and we're going to get
the curd cheese and in cyprus it's called north and in Turkey we call it lord cheese
and it's a by-product like every time you make halloumi you get nor cheese on the
sides which is this curdle cheese so we're gonna get not just one cheese but two cheese
now my whey and literal milk is slowly coming to boil as it starts to boil like this
i'm going to use this lemon juice to separate the whey and get the curdles as well now i'm going to
collect the curdles and i'm going to need breakfast brexit this is a dangerous part
and now i'm going to again see
so this is the norm the curdled cheese that we have gotten you can use this like this for example
we make butter out of this with a bit of sugar it becomes like a sugary uric or you can add salt
and eat it like an ordinary cheese now coming back to this beautiful thing here i'm going to
again put this in boiling and now it's time to add some salt it can be rock salt it can be sea salt
this is jefika's finishing salt it's a bit luxurious for this but anyways as you can
see it's like yellowish greenish water as this starts to boil i'm going to add my cheese now
again my final press take it out press with your hands again and i'm going to throw this
in first it's gonna sink after it starts to boil for a while
it's going to float and when it floats it means that it's done and we can take the cheese out
now to sum up what we have done so far is first we put the rennet into the raw milk when it was
35 degrees it set for about half an hour then we woke it up by making small cuts through and then
with our hands we turned it into curdles and then we put the curdles into the sacks pressed them and
put some cold water and pressed them again and got the shape of this round shape and then we cut the
way back and add some milk and we let it boil and when it starts to boil we added juice off
to lemons and curdled it again and we separated into making this beautiful cheese norse which is
the curdled cheese we can call it and then we got the leftover way here and we put some salt
and we put our cheese in first it's at the bottom and sank and at this point it starts
to cook if you think that it was raw milk and until now it was never higher than 35 degrees
but in this it's gonna boil it's gonna like kill all the negative things that is unhealthy bacteria
when it comes to that degrease it's going to start to float and we'll be almost done
okay the first one started to float so what i'm going to do
is put it here and at this point when it's still hot i put some salt and this is the salt that it
needs to become salty cheese i press it with my hand like this if it's very hot you can put some
water to take the extra very high heat away but while still hot it needs that hotness for the salt
as well i'm going to press it with my hands a bit and in the old days when i was a small kid
all the halloumi's that you get in cyprus used to have mint inside them tribute to that i'm going
to put some mint it gives a very nice flavor to the cheese these are going to turn blackish
because it's still hot and it's going to sit in the salt as well voila our first halloumi is ready
so for the people who have never been to cyprus to the north or the south side i strongly recommend
you to go because it's like a heaven on earth island with beautiful coasts incredibly tasty
food wherever you go you really eat really good food in cyprus i think i got my cooking taste in
my summers when i was there you have to do this bending when it's still a bit hot so from six
liters of milk we get three very nice halloumi cheese some nor cheese which is also very nice
if you don't like it salty you can use it as i said sweet and it's very good with some desserts
and we are also left with this leftover whey water and what can you do with this first you can boil
pasta inside secondly you can make soups use the water don't forget it's salty so don't add any
extra salt you can use this in also making great pasta inside it's going to be very tasty or if you
have like a casserole dish or something the water you add you can use this water you can refrigerate
this and use it in three four days maxim this is it we don't throw away anything because it's very
valuable what the animal gave us as a present we have to really use all of it so that the better
kit medicate means it's like sustainability but at the same time it has abundance in it so for
that better kit to be in our house we have to use it 100 another information if you like say
i'm just this single person i'm not going to eat all three of them together you can
do it for a smaller amount of batch or what we do we make a lot of helium we put it into the freezer
and we use that halloumi each time we want to use we take one out and we defrost it and then
we use it the taste don't go bad at all so same for the whey water you can also put it into the
deep freeze so again better kit so that's not it actually first you haven't tasted it tasting
fresh halloumi is so great guys who have never eaten halloum in their lives i don't think so
especially in this kitchen okay so this is our beautiful fresh halloumi you have never
eaten fresh halloumi no no no okay what can you do with this you can eat this fresh like that
beautiful huh beautiful mint mint kills it huh what are the things that you can do you can eat it
fresh like this you can put it on the pan one side never move it it turns brown and turn it on the
other side brown it it has this meaty feeling for example i remember when i was like a young girl i
was making spring rolls and for the vegetarian friends of mine i used to make it with halloumi
it really replaces the meat it has that meaty feeling as well so you can do it like that bahar
made a big sandwich as you remember by putting on pan it's very nice but don't turn it all the
time just put one side one side brown and turn it on the other side browns also with the soups
dice it add some butter and let it sizzle and to a warm soup while it's on everyone's plate put the
sizzling halloumi and butter mixture on top and it kills it it's amazing or i think we have done this
with olives and halloumi some bitter cypriot pitta it's a gorgeous recipe you can find it
in the channel is here and also we have another family dish we did magarina willie and it's bully
is the chicken magurna is actually pasta it's a chicken pasta with lots of halloumi cheese and
dried mint together and mint halloumi cheese some sizzling chicken and pasta pasta is boiled and the
chicken's cooking water so it's again on another level you have the recipe here so guys that's
it if you use halloumi in different ways please write it down and if you haven't subscribed look
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