Halloumi and anari cheese made from goat's milk. Halloumi cheese: composition, calorie content, recipes and application How halloumi cheese is made in the villages of Cyprus

Halloumi is a Levantine cheese, known in Europe from Cypriot cuisine. It is made from a mixture of goat's milk and sheep's milk, although it sometimes contains cow's milk. It has a high melting point and can therefore be fried or grilled.

Equipment

• 8 liter saucepan;

Ingredients

• 9 liters of milk;
• 1/2 tsp. liquid rennet (pre-dilute in 50 ml of warm water);
• 1/4 tsp. 10% calcium chloride solution (for pasteurized milk).
• 2-4 tablespoons salt or saturated salt solution
• optional - dried mint leaves

Recipe

1. Heat the milk to 30-34ºС.

2. Add 10% calcium chloride solution and mix.

3. Add rennet and stir for 1 minute.

4. Leave the milk for about 40 minutes at a temperature of 30-34ºС.

5. Cut the resulting clot into cubes with a side of 2-4 cm and leave for 5 minutes.

7. After this, start stirring for 20 minutes at the same temperature.

8. Wait until the cheese curds have reduced in volume and become rounder and leave for 5 minutes.

10. Drain the whey into a separate pan for later use (for example, you can make ricotta cheese).

11. Transfer the entire cheese mass into 1 or 2 molds, compacting it with your hands so that all the lumps stick to each other and leave the mold with the cheese for a short time to drain excess whey.

12. Meanwhile, heat the whey to 85-91ºС.

13. Remove the cheese from the mold and place in a saucepan with the heated whey. To prevent the cheese from burning, it is better to use a pan with a thick bottom, or use some kind of wire rack or colander.

14. Boil the cheese for 40-80 minutes at a temperature of 88-91ºС. As soon as the cheese floats to the surface, it is ready.

15. Mix coarse sea salt and mint on a board. Remove the hot cheese from the whey with a slotted spoon.

16. Having blotted it with a napkin, while it is still hot, slightly flatten it, turning it into a disk. Roll in salt and mint, fold in half, press the halves together.

17. Dry and cool for 45 minutes (or until the cheese is dry to the touch) at room temperature, turning at least once during this time.

18. Wrap the finished dried cheese in wax paper and put it in the refrigerator. You will be able to eat Halloumi after 5 days, when it is slightly ripe. Fresh Halloumi must be consumed within a week, otherwise it will spoil, but you can freeze it and store it in the freezer for a much longer time (the properties of Halloumi will not disappear when frozen).

The traditional way of long-term storage and aging of Halloumi is also brine storage. Place the cheeses in a container with a tight-fitting lid, leaving as little space between them as possible. Fill the container with 8-12% brine.

The finished cheese can be grilled and served with olive oil, spices and tomatoes to create an incredibly tasty dish.

How to properly fry Cypriot salted halloumi cheese

First, you need to get married.

Why, I will answer later. Secondly, you need to rely on the grace of God and let go of any family situation. For example, you still won’t be able to hold back your husband’s sliding roof with weak feminine hands. And then you can calmly take your husband’s trip to the “ABC of Taste”!

There is nothing incomprehensible in this situation - it’s just that no woman who cooks herself and does not have a cook on her staff will go to buy anything at ABC of Taste. Women are much more realistic creatures, and they cannot understand why all the prices in this store have one more zero at the end. The toad immediately begins to choke them so much that they fly out like a bullet into the fresh air to catch their breath. And in our district, halloumi cheese is sold only in the ABC of Taste. That’s why only a man can go there and buy something there without serious mental consequences.

Now about the roof falling off. Cheese. Great product. Why fry it? There are some recipes that seem sacrilege to people raised on traditional Russian food. Therefore, they, being of sober mind and sound memory, do not make a salad of cheese, mushrooms, ham, corn and pickled cucumbers with mayonnaise. They're scared. Although each ingredient individually is a wonderful product. They don't bake the meat under a deadly crust of melted cheese. They don’t mix mushrooms with cream and cheese in julienne dishes - they get indigestion just from the sight of this dish. They feel sick when salmon is grilled after being wrapped in sliced ​​pork ham. They are not used to spoiling food with wild combinations. They understand that in a culture where they press the freshest olive oil and fry halloumi cheese fresh from the brine on it, this is harmonious. Like dumplings in Poland. This is delicious. Have you eaten dumplings in Russia? I don't know what happens to this wonderful dish when it crosses the border, but we have it impossible.
So, sometimes it DOES affect men. And they want fried halloumi. They don't take into account that they are in Russia and not in Cyprus.

Well, halloumi is halloumi! We buy halloumi with the help of my husband:

We cut it into pieces eight millimeters thick:

Heat a little (I ended up with a bit too much) olive oil in a ceramic frying pan and place the pieces of halloumi, not sprinkled with anything, on the frying pan:

They splash, so I covered them with a lid.

Fry for three minutes on one side and the other. Oh, my phone rang and the cheese was a little overcooked. It should be lighter. And while I was talking on the phone, there was half of the cheese left in the frying pan...

Then, in a purely male company, fried halloumi is eaten with exclamations that this is, indeed, a worthy dish. The woman proudly leaves because she does not eat in the evening. And even fried cheese!

The cheese is white in color, with a distinctive flaky texture similar to mozzarella, and has a slightly salty flavor. Stored in brine and can last up to one year.

Although Cypriot Halloumi cheese is prepared in Lebanon, Turkey, and other Mediterranean countries, Cypriots still consider it their national food, an integral part of traditional Cypriot cuisine.
In 1999, Cypriots registered the name Halloumi cheese as a trademark. And now Cyprus has documents for this delicious local product and the right to consider Cyprus its homeland.
Halloumi cheese was known to the Greeks who inhabited Cyprus back in 1571, before the conquest of the island by the Turks.
However, you can read about halloumi in Cyprus in the report that I wrote, as they say, based on the results of a trip to Andreas, in the village of Pachna, in Cyprus. For those interested, you can watch it here:
http://www.koolinar.ru/forum/show/11818
And, naturally, we, having adopted the experience, made our own cheese. From the milk of our goats. Here they are - beauties.

Milk. It is completely special among the Nubians. Believe it or not, it does not have the slightest smell or taste of goat's milk.
We heat to a temperature of thirty to thirty-eight degrees maximum.

Then we take a little starter (imagine - in Cyprus it is sold in rural stores, like, for example, molds for the production of cheese. And it must be diluted - in warm water.

Add the solution to the heated milk and stir very well.

After a time determined by the properties of milk and technology, a dense cheese curd is formed, which must be allowed to ripen? How? Cover the pan with a lid and let stand for a couple of hours. Well, if you really can’t wait, then in an hour you can continue the process.

And then we cut the clot. On a plane. First along. Then across. It can be the other way around - it’s a matter of management. And then “in depth”. In order to crush the clot.

In a word, we mix and, taking out pieces of the curd, continue to grind it. We need to get what is called cheese grain.

Remove the whey from the container. Naturally, there may be small pieces of cheese curd in it, so it is most convenient to use the mold as a colander...

... and thus scoop out the entire contents of the container ...

... moving the resulting cheese grain into molds.

After a couple of hours, the cheeses need to be turned over. In forms. So that the resulting heads become denser.

And, again, let the cheese sit... in the molds. About an hour.

I note that from the whey that formed after the cheese curd was removed from it, another cheese is made. It's called anari. Similar to ricotta. It is done very simply.
Only here one important factor matters. Milk parameters matter. In addition to the fat content, the original milk should have a high protein content. The higher it is, the better quality this whey cheese will be, and so is the quantity….
So, a little digression. About anari.
This is the whey that remains after the cheese curd is removed. Just put the pan on the fire and... bring it to a boil.

As the whey boils, the residual protein will coagulate...

... and, in the pan, flakes form on the surface of mostly whey. This, in fact, is the same anari we are looking for. As you can see, we use a slotted spoon to collect these anari flakes.

The smallest ones will still remain. But there is no need to give them up. The most relish of them, honestly.

We simply drain the whey, straining it through a bag, in which the anari will then form and drain.

Here. This type is formed in this very bag.

We close the bag, wait until “a lot” of whey drains...

And we hang it up. So that the moisture of the glass and anari is finally compacted - dry.

Of course, we, anari, will eat it while it is fresh and soft. This cottage cheese is too damn tasty. And Cypriots, for example, dry it. And then... for a minute - they don’t rub, but pound. And with pasta... oh so delicious. Honestly. I tried it myself.

And we will return to halloumi...
The whey that has formed after extracting the anari from it is heated again.

And, we put the halloumi heads into it. Be sure to place some sort of rack in the bottom of the pan to prevent the heads from sticking to the bottom of the pan.

It takes about an hour and a half to cook the halloumi. With very weak, not even boiling, but gurgling of the whey.

Remember how it was mentioned that mint is added to halloumi? There is no more fresh, so you need to take some dried and crush it in a mortar. Just not very small.

Remove the halloumi heads from the whey and allow the whey to drain. Please note that there is no need to cool the heads.

The variety of Halloumi cheese is a subspecies that is produced on the island of Cyprus. It is prepared using mainly sheep's milk, and in some cases goat's milk. Halloumi is a white cheese that can be grilled. This variety can be consumed either fresh, sprinkled with lemon juice, or stored in salted whey or in the freezer for up to 12 months, and enjoyed later.

Halloumi cheese is unique in that high temperature does not melt it well, it continues to remain elastic, only acquiring a beautiful caramel crust, and for this reason it received another name - “grilled cheese”.

Peculiarities

Cypriots like to combine the Halloumi variety with watermelons (the saltiness of the product can highlight the watermelon taste well), with various types of honey, with sesame seeds, and tomatoes. Fried Halloumi with garlic and sesame seasoning is amazingly tasty. Cheese is even added to kebabs. Surely you can remember other dishes with options for using Halloumi, there are a lot of them and, without a doubt, everyone will be able to find one that they especially like.

In many cases, the Halloumi variety is sprinkled with dried mint leaves, because it can give it specific signs of freshness. The classic version of preparing this variety involves the use of a tall, oblong cylindrical shape, which will subsequently make it possible to make slices from the cheese. If it is not possible to buy sheep or goat milk, you can try to make Halloumi using regular cow milk.

It’s not easy to prepare this variety at home, but it’s interesting. Halloumi can be fried, but does not melt well due to the fact that it can only do so at a high enough temperature. This property is achieved through a low level of acidity (high pH).

It should also be taken into account that adding a starter culture to the medium at the very beginning is not essential, since due to prolonged heating of the mass the culture will become unviable.

The benefits and harms of the Halloumi variety

Like any other product, such cheese has both pros and cons. Here's what you can say about the benefits and composition:

• vitamin C – strengthens the immune system;
• vitamin B – promotes the proper functioning of the nervous system and brain;
• choline – lowers the amount of cholesterol in the blood, reduces swelling;
• retinol – improves vision;
• magnesium and potassium – regulate the functioning of the heart and blood vessels;
• calcium and phosphorus – strengthen bones.

Here's what they say about harm:

• possible side effects due to the colossal concentration of fats;
• possible imbalance of BJU, slowdown of metabolism;
• an abundance of salt, which is not always good for people with heart and kidney diseases;
• animal raw materials used for cooking may contain many harmful antibiotics and hormones.

Homemade recipe

Making Halloumi cheese at home is not an easy task, but the result will please both household members and guests.

Ingredients:

• milk - 9 l;
• starting culture MA-4000 or its equivalent - 0.25g;
• lipase - 2 g (for dilution you will need a tablespoon of non-chlorinated water);
• calcium chloride - 2.5 ml (for dilution you will need two large spoons of non-chlorinated water);
• rennet enzymes - 3.5 ml (to dilute, take 4 tablespoons of water);
• salt - from 2 to 4 tablespoons;
• dried mint - to taste.

Let's look at the step-by-step preparation of the Cypriot delicacy.

• Heat 9 liters of milk to 30-34 degrees and add 0.25 mg of starting culture into it.
• Let it brew for 3-5 minutes.
• Stir for 2-5 minutes.
• Add 2 g lipase and stir for about 30 seconds.
• Add 2.5 ml of calcium chloride and mix again.
• Pour in 3.5 ml of rennet and stir the mixture for about a minute.
• Leave the milk mass for approximately 40 minutes, the temperature should not be lower than 30-34 degrees.
• Cut the mass into cubes with sides 2-4 cm and leave for 5 minutes.
• Then slowly stir and heat to 38-42 degrees for 20-30 minutes.
• Then we begin to mix without changing the temperature values. Time – 20 minutes.
• Wait until the cheese clots decrease in volume and take on a round shape. Leave for 5 minutes.

• Press the cheese clots using your hands to form a mass. The choice is up to the cook - either form several smaller cakes, or one large ball, the shapes do not matter much.
• For future use, the whey is poured into a container (alternatively, you can subsequently make Ricotta cheese from this whey).
• Transfer the entire volume of the cheese mass into the mold, compacting it with your hands and making sure that the mass sticks together well. Leave the resulting mixture for a while to drain off excess whey.
• Heat the serum to 90 degrees.
• Remove the cheese mass from the mold and cut into small pieces, approximately 6 cm each. Place in a container containing the already heated whey.
• It is recommended to use a container with a thick bottom to prevent the cheese from burning. Another option is to use gauze or a colander for the layer.
• Cook the cheese mass for 40-80 minutes, maintaining the temperature at 87-90 degrees.
• The readiness of the cheese is determined by how it floats.
• Remove the finished Halloumi from the container and pour a little water over it.
• Sprinkle each piece with a mixture of salt and mint leaves, fold all the pieces in half and press with your palms.
• Leave to cool for 2-3 hours.

Halloumi is a type of cheese that is a national dish of all Cypriots. The product is distinguished by its specific mint flavor, which will appeal to most connoisseurs of this dairy product. And for those who decide to try it, we suggest you consider the halloumi recipe, which is quite possible to reproduce at home.

Halloumi cheese: what kind of product?

The peculiarity of halloumi lies in the consumable raw materials from which it is prepared. So, according to the traditional halloumi recipe, it contains goat and sheep milk. In our regions, the halloumi recipe has been slightly revised, and instead of those types of milk, cow's milk is used.

Unlike other brined cheeses, halloumi is harder in structure and has a higher melting point, so it is most often cooked over a fire, resulting in an incredibly tasty dish.

At home, in the Mediterranean countries, halloumi is sold in brine, but here such a product can only be purchased in hermetically sealed vacuum packaging. Most often, classic milk cheese is sold, but it is not always possible to get cheese flavored with mint, which has a special taste. Therefore, we offer a recipe for making halloumi.

How to cook halloumi at home

The halloumi recipe is not that complicated. It is enough just to adhere to the technology and not deviate from the recipe.

For preparation you will need the following equipment:

• capacity 8-10 liters;
• thermometer for measuring the temperature of raw materials;
• forms;
• A set of measuring spoons is an indispensable thing in preparing cheese.

From the ingredients we take:

• 9 liters of milk;
• 0.5 teaspoon of liquid rennet - it is pre-diluted in 50 ml of cold water or milk;
• 0.25 teaspoon of 10% calcium chloride solution - necessary for pasteurization of milk;
• 2-4 tablespoons of salt or saturated saline solution.

If desired, it is possible to use various herbs, herbs and spices.

So, how to make halloumi cheese at home:

1. Pour the prepared milk into a container and heat it to a temperature of 30-34°C.
2. Add a calcium chloride solution to the heated milk and mix everything thoroughly.
3. After this, add rennet to the raw material and stir everything for 1-2 minutes.
4. Leave the milk on the stove for about 40 minutes, controlling the temperature - it should be between 30-34°C. As a result, a cheese curd should form. Now you need to cut the resulting cheese curd into cubes 20-40 mm in size. Let them cook for another five minutes.
5. After the specified time, carefully mix all the contents and heat to a temperature of 38-42°C. Let it cook at the specified temperature for half an hour, and then, stirring slowly, cook for another third of an hour. We wait until the cheese curds decrease in size and acquire a more rounded shape.
6. The next process is pressing. We form a mass from the cheese curds using our hands. The shape can be different - flat cake, ball, rectangle, etc. At the same stage, it is necessary to separate the cheese from the whey.

Advice! Do not rush to pour out the whey after separating the cheese curd from it. It is possible to make Ricotta cheese and a number of other fermented milk products from it.

1. Transfer the entire cheese mass into molds, pressing with your hands. At the same stage, heat the whey to 85-91°C.
2. Remove the cheese from the molds and place in a pan with heated whey. To avoid burning it, it is recommended to use a container with a thick bottom or place the cheese on a wire rack or colander. Cook the cheese for 40-80 minutes, controlling the temperature at 88-91°C. The readiness of the product can be determined by when it begins to float to the surface of the whey.
3. Now you need to mix coarse sea salt with mint. Remove the cheese using a slotted spoon, blot it with a napkin and gently flatten it into a disk shape. Immediately wipe it with the mint-salt mixture and fold it in half, pressing the halves tightly together.
4. The cheese is dried at room temperature for 1-1.5 hours. After that, it is wrapped in wax paper and placed in the refrigerator.

It will be possible to taste halloumi only after five days. The shelf life of the product is 7 days. But it can also be frozen. Longer storage is possible when using 8-12% brine.

Bottom line

Halloumi is a cheese widely known in Europe thanks to the cuisine of the inhabitants of Cyprus. According to the traditional recipe, it is prepared on the basis of goat's milk and sheep's milk. In our regions, halloumi is also prepared from cow's milk. Due to its high melting point, halloumi is most often grilled, seared on both sides. Its taste is quite interesting and will definitely appeal to connoisseurs of fine cheeses.