RECIPE: Make your own haloumi

20/02/2019 Posted by admin

THE DISHHomemade haloumi with fresh tomatoes and basil
Nanjing Night Net

INSPIRATIONI like to source the milk for this recipe from local dairy farm, Udder Farm in the Hunter Valley. I enjoy haloumi with fresh tomatoes, basil, olive oil and salt. Serves 4.

CHEF’S TIPSYou need to be mindful of cleanliness so the cheese does not spoil. Wear plastic gloves and clean all utensils before use and ensure you cook to the exact temperatures for the best results.

INGREDIENTS4 litres full cream milk (Udder Farm)

100g table salt

1 litre water

2ml rennet

EQUIPMENTCheese cloth or Chux

Large cheese hoop 10cm x 10cm

METHODWarm milk in saucepan to 32 to 34°C.

Mix the rennet with 50ml of bottled or filtered water and stir into the milk.

Leave to set for 40 minutes, the milk will set like a soft jelly

Cut into 25mm cubes using a palette knife.

Leave to stand for 5 minutes, the curds and whey will separate from each other.

Stir gently and heat to 40°C over 20 minutes.

Scoop the curd into a cheese hoop using a sieve or slotted spoon, making sure the hoop is sitting over a wire rack in a tray.

Leave to drain for 30 minutes.

Place all the excess whey back into the saucepan and heat to 90°C.

THE CHEF: EXP. restaurant’s Frank Fawkner.

Carefully take the curd from the hoop and place into the whey, cook for 20 to 30 minutes or until the haloumi floats to the surface.

Take haloumi out and place on a tray in the fridge for 2 hours.

In a separate saucepan place water and salt, warm to dissolve the salt and then cool in the fridge.

Store haloumi in the refrigerator in salted water until ready to use.

To serve, cut to desired size and pan fry both sides on a high heat until golden brown.

SEASONAL: Fresh ingredients make a dish taste extra special.

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