Sastojci: 8 litara svežeg mleka (punomasno), 2,5 ml (½ kašičice) tečnog sirišta + 60 ml nehlorisane vode, 2,5 ml kalcijum hlorida + 60 ml nehlorisane vode (potrebno samo ako se koristi homogenizovano mleko), 30 do 35 g soli za sir ili nejodirane soli.
Priprema:
0. Dezinfikujte svu opremu.
1. Zagrejte mleko na 32 °C (90 °F).
2. Rastvorite tečno sirilo u nehlorisanoj vodi.
3. Dodajte rastvor sirišta u mleko i isključite ringlu.
4. Dobro promešajte, od vrha do dna.
5. Poklopite i ostavite mleko da se stegne 40 minuta.
6. Isecite na kockice od 12 mm (pola inča) i ostavite da odstoji 5 minuta.
7. Lagano mešajte (ne energično jer će sir biti zrnast) i polako zagrevajte mleko do 40°C (104°F) 20 minuta.
8. Ostavite sirnu masu da odstoji 10 minuta. Formiraće se čvrsta masa.
9. Stavite sirnu masu u drugu cediljku obloženu gazom.
10. Stavite sirnu masu u gazu, ocedite surutku i procedite 5 minuta.
11. Izvadite sirnu masu iz gaze i stavite ga na veliku drvenu (ili plastičnu) dasku.
12. Presavijte gazu tako da sirna masa bude kvadratnog oblika.
13. Postavite drugu dasku na vrh, a zatim dodajte 4 kg tega. Možete koristiti flaše od 2 litra napunjene vodom.
14. Ostavite da stoji 10 minuta.
15. Uklonite teg ili flase i gornju dasku i okrenite sirnu masu.
16. Ponovo pritisnite tegom od 4 kg 20 minuta.
17. Vratite surutku na šporet i zagrejte je na 90°C. Primetićete da će višak sirne mase isplivati na površinu, pa je izvadite da biste očistili surutku.
18. Nastavite da zagrevate surutku do 97°C.
Napomena: ne dozvolite da surutka proključa.
19. Uklonite tegove i gornju dasku sa sirne mase.
20. Pažljivo uklonite gazu.
21. Stavite sirnu masu na donju dasku i isecite je na pravougaonike dimenzija 10 x 15 cm (4 x 6 inča). 22. Stavite isečeni sirnu masu u vruću surutku na 45 minuta.
Prvo će potonuti na dno, a posle 45 minuta sir će isplivati na površinu. 23. Ostavite komade sira da ostanu u surutki još 15 minuta (nakon što isplivaju).
24. Vadite komade sira iz surutke jedan po jedan.
Nosite gumene rukavice jer sir može da vam opeče ruke.
25. Posolite da prekrije sav sir.
26. Dok je sir još vruć, preklopite komade na pola da biste povećali njegovu visinu.
27. Ostavite halumi sir da se ocedi sat vremena.
28. Ostavite 24 sata u frižideru pre upotrebe kako bi so prodrla kroz sir.
29. Stavite u hermetički zatvorenu posudu u frižider do 5 dana.
30. Ili vakuumski upakujte.
Čuvati 6 meseci u frižideru.
Ingredients: 8 litres fresh milk (whole milk), 2.5 ml (½ teaspoon) liquid rennet + 60ml of non-chlorinated water, 2.5 ml Calcium chloride + 60ml of non-chlorinated water (only required if using homogenised milk), 30 to 35 g cheese salt or non-iodized salt.
Preparation:
0. Sanitise all equipment.
1. Heat milk to 32 C (90 F).
2. Dissolve liquid rennet in non-chlorinated water.
3. Add the rennet solution to the milk and turn off heat.
4. Stir well, from top to bottom.
5. Cover and allow the milk to set for 40 minutes.
6. Cut the curd into 12 mm (half inch) cubes and let rest for 5 minutes.
7. Stir gently (not vigorously or the cheese will be grainy) and slowly heat milk to 40C (104F) for 20 minutes.
8. Allow curds to rest for 10 minutes.
A solid mass will be formed.
9. Place in a second pot colander lined with cheesecloth.
10. Place the cheese mass in the cheesecloth and drain the whey and strain the curds for 5 minutes.
11. Remove the curds from cheesecloth and place on a large wooden (or plastic) board.
12. Fold the cheesecloth so that the curd is square-shaped.
13. Place a second board on top and then add 4 kg of weight to press.
You can use 2 litre bottles filled with water.
14. Press for 10 minutes.
15. Remove weight and top board and flip over curd mass.
16. Press again with weight for 20 minutes.
17. Return the whey back to the stove and heat to 90C.
You will notice that excess curd will float to the top, so scoop off most of this froth to clear the whey.
18. Continue to heat the whey to 97C.
Note: don’t let the whey boil.
19. Remove the weights and top board from the curds.
20. Remove the cheesecloth carefully.
21. Place the curd mass onto the bottom board and cut into 10 x 15 cm (4 x 6 inches) rectangles.
22. Place cut cheese into the hot whey for 45 minutes.
They will sink to the bottom at first and after 45 minutes the cheese will float to the top.
23. Allow the pieces to remain in the whey for another 15 minutes (after floating).
24. Remove cheese pieces from the whey one at a time.
Wear rubber gloves as the cheese may scald your hands).
25. Add salt to cover all cheese.
26. While the cheese is still hot, fold the pieces in half to increase its height.
27. Allow halloumi cheese to drain for an hour.
28. Leave for 24 hours in the fridge before using so that the salt permeates through cheese.
29. Place in an airtight container into the fridge for 5 days.
30. Or vacuum pack.
Keep for 6 months in the fridge.
Read more: What is Halloumi cheese?
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