Skip to main content
Main

Cypriot Halloumi Cheese

A cheese made from fresh milk, rennet, and optional salt, formed into curds and cooked until it floats.

From the Recipes Wiki (Fandom) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and cheese are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cypriot Halloumi Cheese

Timeapproximately 20 minutes

Ingredients

Directions

Set and drain

  1. Add rennet to fresh milk and leave to set for about 30 minutes.

  2. Break up the resulting mass and place it into muslin in about two lots.

  3. Drain any whey from the curds back into the pan, leave to stand in muslin for about half an hour, after which they will be firmer and in oval shape.

Heat the curds

  1. Meanwhile, bring the whey to a boil; any curds that form on the top may be gathered and used fresh (add sugar and cinnamon) or placed in muslin and hung to dry to form a hard cheese suitable for grating onto pasta.

  2. Once the milk has come to the boil, remove the soft curds from the muslin and place them into the boiling pan.

  3. Simmer gently until the cheese floats to the top, for approximately 20 minutes.

  4. Remove the cheese; if desired, sprinkle with salt, fold it in half, and place a weight on top.

Chill and serve

  1. Leave in the fridge for at least 2 hours before use.

  2. The remaining whey may be used to boil spaghetti; when cooked, cooked chicken may be added to form a soup, served with bread.

Nutrition, whole recipe (rough)

262Calories
15 gProtein
17 gFat
12 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Its proteins and fat form the curd that becomes the cheese.
Rennet
Its enzymes clot the milk into soft curds that can be shaped.

The step that matters

Simmer gently until the cheese floats to the top. Vigorous boiling can break up the delicate curds and toughen the cheese, so gentle heat keeps it intact while it firms.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes