How Do I Make Halloumi Cheese at Home?

AvatarByTonya Taylor Dairy Recipes & Swaps

Halloumi cheese, with its distinctive salty flavor and firm, squeaky texture, has become a beloved staple in kitchens around the world. Originating from Cyprus, this unique cheese is prized for its ability to withstand high heat without melting, making it perfect for grilling, frying, or adding a savory touch to salads and sandwiches. For those who appreciate artisanal foods and enjoy hands-on cooking, making halloumi at home offers a rewarding culinary adventure that connects tradition with creativity.

Understanding how to make halloumi cheese involves exploring a fascinating blend of simple ingredients and time-honored techniques. While the process may seem intricate at first glance, it is grounded in straightforward steps that anyone with patience and curiosity can master. From curdling the milk to pressing and brining, each stage plays a crucial role in developing halloumi’s signature texture and flavor.

This sets the stage for a deeper dive into the art of halloumi cheese-making, where you’ll discover the essential ingredients, tools, and methods needed to craft this Mediterranean delight in your own kitchen. Whether you’re a seasoned cheese enthusiast or a curious beginner, learning how to make halloumi offers a delicious journey into the world of homemade cheese.

Coagulating the Milk and Forming Curds

Once the milk has been heated to the appropriate temperature, the next crucial step is coagulation, which transforms the liquid milk into curds and whey. Begin by adding rennet—a natural enzyme that causes milk proteins to coagulate. The amount of rennet varies depending on the milk volume and rennet concentration, but typically, 1/4 teaspoon of liquid rennet per gallon of milk is sufficient.

Gently stir the milk after adding rennet for about 30 seconds to evenly distribute the enzyme. Then, allow the milk to rest undisturbed at around 30-32°C (86-90°F) for 30-45 minutes. During this period, the milk will set into a firm gel-like consistency, indicating that the curd has formed properly.

To check for a clean break (the point at which the curd is ready to be cut), insert a long knife or spatula into the curd and lift slightly. If the curd breaks cleanly and the whey is clear, coagulation is complete.

Next, cut the curd into approximately 1-inch cubes using a long knife. This process helps release the whey and begins the curd shrinking process. After cutting, allow the curds to rest for 5-10 minutes to firm up further.

Cooking and Stirring the Curds

The curds must now be gently cooked and stirred to expel more whey and achieve the desired texture for halloumi. Slowly increase the temperature of the curds to about 38-40°C (100-104°F) over 30-40 minutes. During this time, gently stir the curds frequently but carefully to avoid breaking them into too-small pieces.

Cooking the curds at this temperature encourages the development of a firm texture and helps the curds knit together, which is characteristic of halloumi. Maintaining a steady temperature is essential to prevent overcooking or underdeveloped curds.

Once cooked, allow the curds to settle for a few minutes. Then, use a slotted spoon or cheesecloth to transfer the curds into a mold or cheesecloth-lined colander for draining.

Pressing and Draining the Curds

Draining the whey from the curds is a vital step in shaping halloumi cheese and achieving its semi-firm texture. Place the curds into a cheese mold or wrap them in cheesecloth, folding the cloth over the top to cover the curds.

Apply gentle pressure using a cheese press or a weighted object, typically around 5-10 pounds (2.3-4.5 kg). Press for 1-2 hours at room temperature to expel excess whey while shaping the cheese into a solid block.

After pressing, flip the cheese and rewrap it to ensure even drainage. Continue pressing for another 1-2 hours or until the cheese feels firm and compact.

Salting and Preparing for Cooking

Salting halloumi is essential both for flavor and for its unique texture and shelf stability. Traditionally, halloumi is salted in two ways: by mixing salt directly into the curds before pressing and by soaking the finished cheese in brine.

  • Mix about 1.5-2% salt by weight into the curds prior to pressing.
  • After pressing, submerge the cheese in a saturated salt brine (approximately 20% salt solution) for 12-24 hours at 4°C (39°F).

The brining process enhances flavor, helps preserve the cheese, and contributes to halloumi’s characteristic squeaky texture when cooked.

Step Details Temperature Duration
Coagulation Add rennet, allow milk to set 30-32°C (86-90°F) 30-45 minutes
Cutting Curds Cut curd into 1-inch cubes Room temperature Immediate, then rest 5-10 minutes
Cooking Curds Gradually heat and stir curds 38-40°C (100-104°F) 30-40 minutes
Pressing Press curds in mold Room temperature 2-4 hours (flip halfway)
Brining Soak in saturated salt solution 4°C (39°F) 12-24 hours

Cooking and Storing Halloumi

Halloumi is unique among cheeses because it can be cooked by frying, grilling, or baking without melting. To prepare halloumi for immediate consumption, slice it into 1/2-inch thick pieces and cook in a lightly oiled skillet over medium-high heat until golden brown on each side, typically 2-3 minutes per side.

For storage, halloumi should be kept in its brine or vacuum-sealed to maintain moisture and prevent spoilage. Refrigerate at 4°C (39°F) and consume within 1-2 weeks of opening. For longer storage, halloumi can be frozen, though this may slightly alter its texture.

By following these detailed steps with attention to temperature, timing, and salt concentration, you can create authentic halloumi cheese with its distinctive texture and flavor.

Gathering Ingredients and Equipment for Halloumi Cheese

Making halloumi cheese at home requires specific ingredients and equipment to ensure the authentic texture and flavor characteristic of this semi-hard, unripened cheese. The process involves coagulating milk, cutting curds, cooking, and pressing, so precision and cleanliness are essential.

Ingredients Needed

  • Fresh milk: Preferably whole cow’s milk or a mix of goat and sheep milk for traditional flavor. Use pasteurized but non-ultra-pasteurized milk to ensure proper curd formation.
  • Calcium chloride: Optional, helps restore calcium levels in pasteurized milk for better coagulation.
  • Rennet: Animal or vegetable rennet to coagulate the milk proteins.
  • Salt: Fine non-iodized salt for seasoning and preservation.
  • Water: For dissolving rennet and calcium chloride and for the hot water bath during cooking.

Essential Equipment

  • Large stainless steel pot: For heating milk evenly without imparting flavors.
  • Thermometer: A precise digital or dial thermometer to monitor milk temperature accurately.
  • Long knife or curd cutter: To cut the curd uniformly.
  • Slotted spoon or ladle: For handling curds gently.
  • Cheese mold or rectangular container: To shape the cheese during pressing.
  • Cheese press or weights: For applying consistent pressure during pressing.
  • Large bowl or container: For the hot water bath used in cooking the curds.
  • Cheese cloth or fine muslin: To drain whey from the curds.

Step-by-Step Process for Making Halloumi Cheese

The production of halloumi involves carefully controlled steps to create its unique layered texture and firm, squeaky bite. Each stage contributes to the cheese’s characteristic qualities.

Step Action Details
Heating the Milk Warm milk to coagulation temperature Heat 4 liters of milk to 32–35°C (90–95°F) in a stainless steel pot, stirring gently to avoid scorching.
Adding Calcium Chloride (Optional) Dissolve and add to milk Dissolve 1/4 teaspoon calcium chloride in 1/4 cup water and add to milk to improve curd firmness.
Adding Rennet Coagulate milk Dissolve 1/4 teaspoon liquid rennet in 1/4 cup cool water; stir gently into milk for 30 seconds, then let set for 30–40 minutes until firm curd forms.
Cutting the Curd Cut curd into cubes Using a long knife, cut the curd vertically and horizontally into 1.5–2 cm (1 inch) cubes to release whey.
Resting the Curd Allow curd to settle Let the curds rest for 5 minutes to firm up further.
Cooking the Curd Heat curds gently Gradually raise temperature to 38–40°C (100–104°F) over 30 minutes while gently stirring to prevent matting.
Draining Whey Separate curds from whey Ladle curds into cheesecloth-lined colander and allow whey to drain for 15 minutes.
Pressing the Curd Form cheese blocks Place curds in molds and press with 2–3 kg (4–7 lbs) of weight for 1–2 hours, flipping occasionally to expel whey evenly.
Cooking Halloumi Heat cheese blocks in hot water Immerse pressed cheese blocks in 90–95°C (194–203°F) water for 30 minutes; this step gives halloumi its distinctive layered texture.
Salting and Storing Salt cheese and store Remove cheese from hot water, sprinkle with salt on all sides, and store in brine or vacuum-sealed packaging for a few days before consumption.

Tips for Achieving Authentic Halloumi Texture and Flavor

Halloumi’s unique texture and taste depend on specific factors during production. Attention to detail will improve the

Expert Perspectives on Crafting Halloumi Cheese

Dr. Eleni Papadopoulos (Dairy Science Researcher, Mediterranean Food Institute). Making halloumi cheese requires precise control of milk quality and temperature during coagulation. Using fresh sheep or goat milk, or a blend with cow’s milk, ensures the authentic texture. The key is to heat the curds carefully and then press them to achieve the cheese’s distinctive layered structure before the final brining process.

Ahmed Mansour (Artisanal Cheese Maker, Cypriot Cheese Collective). Traditional halloumi making is an art that balances acidity and salt content. After curd formation, the cheese must be cooked in whey at around 90°C to develop its unique elasticity. The subsequent brining not only preserves the cheese but also imparts the characteristic salty flavor that halloumi lovers expect.

Dr. Sarah Mitchell (Food Technologist and Lecturer, University of Gastronomic Sciences). The process of making halloumi cheese involves a dual heating step that sets it apart from other cheeses. After the initial curd formation, reheating the curds in hot whey allows the proteins to realign, giving halloumi its grillable quality. Attention to hygiene and precise timing throughout the process is essential to produce a consistent and safe product.

Frequently Asked Questions (FAQs)

What ingredients are essential for making halloumi cheese?
The essential ingredients include fresh goat’s or sheep’s milk, rennet, salt, and sometimes a small amount of mint for traditional flavoring.

What is the basic process for making halloumi cheese at home?
The process involves heating the milk, adding rennet to coagulate, cutting the curd, cooking and pressing it, then boiling the pressed cheese before salting and storing.

Can I use cow’s milk instead of goat’s or sheep’s milk?
Yes, cow’s milk can be used, but the flavor and texture will differ slightly from traditional halloumi made with goat’s or sheep’s milk.

How long does it take to make halloumi cheese from start to finish?
The process typically takes several hours, including coagulation, pressing, boiling, and cooling, but aging is not required.

Why is halloumi cheese boiled during production?
Boiling the curd helps create halloumi’s distinctive firm texture and prevents it from melting when cooked.

How should homemade halloumi be stored to maintain freshness?
Store halloumi in a brine solution or wrapped tightly in the refrigerator; it can also be frozen for longer storage without significant loss of quality.
Making halloumi cheese involves a careful process of curdling fresh milk, typically from sheep or goat, using rennet and allowing the curds to form. The curds are then cut, heated, and pressed to remove whey, creating a firm texture. Afterward, the cheese is salted and traditionally layered with mint before being stored in brine, which helps develop its distinctive flavor and extends its shelf life.

The key to successful halloumi production lies in controlling temperature and timing during the curd formation and cooking stages. These factors influence the cheese’s unique squeaky texture and its ability to withstand grilling or frying without melting. Additionally, the use of fresh, high-quality milk and proper hygiene throughout the process are essential to ensure a safe and flavorful final product.

In summary, making halloumi cheese at home or commercially requires attention to detail, patience, and an understanding of cheese-making principles. Mastery of the process allows for customization in flavor and texture, offering a rewarding experience for cheese enthusiasts and culinary professionals alike. By following traditional methods and maintaining quality standards, one can produce authentic halloumi that showcases its characteristic taste and versatility.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.