Cheese gromit

[shirley]

Just in case any of you are interested
http://www.gourmetsleuth.com/recipe_halloumicheese.htm
How to make your own halloumi cheese.

[Crazy Chickie]

Shirley, i love you! Halloumi is my fav cheese! Never tried making any hard cheeses yet. Have you tried the recipie? How did it work out? When it says fresh milk does it mean unpasturised or can I get away using shop bought? Thank you for pointing out such a great site
A well chuffed
CC

[shirley]

Only just found the site myself. I may well have a try

[Crazy Chickie]

Cheers, we'll have to compare notes. I definatley want a cowgoat now!

[Alice]

Thanks for that link Shirley. Saved it to favourites and will definately be giving some of that a go.

[JennieAtkinson]

What a lovely site. Thanks Shirley. I'm interested in the yoghurt cheese!

[madderbat]

Well done Shirley,
I've just spent a happy hour looking through my Greek cookbooks and your website trying to find a recipe for feta (virtually the same as halouma I think).
Have bookmarked the site, and will have to give this a go sometime soon. One recipe suggests using buttermilk or live yoghurt culture instead of lipase - might be worth a try, but I think I'll start with less than a gallon of milk at first just in case!

[JazzDuke]

Feta is quite different from Halloumi, same area of origin that's all.

[madderbat]

Feta is quite different from Halloumi, same area of origin that's all.

Thank you JazzDuke, I bow to superior knowledge, and display my ignorance with humility! (Why do you think I am Madderbat??)

[Alison]

Feta is quite different from Halloumi, same area of origin that's all.

Both are very nice also - makes me think of holidays in the med.

[wellie]

I really adore Halloumi. It's great on a kebab with other bits'n'bobs on the BBQ as it doesn't MELT !!! and it makes your teeth squeak when you eat it, believe me, that's almost as amusing when you're at a BBQ party, as The Noddy Joke, having had way too much alcohol.
Anyone want a couple of recipes using Halloumi in them?

[supersprout]

Yes please wellie!

[Mrs Dobby]

Ok, I'll bite, whats the Noddy Joke then Wellie??

[JennieAtkinson]

Glad you asked that Mrs D!

[wellie]

No point biting coz I ain't telling the joke ! Believe me, you have to be 'falling-over and wetting yourself laughing' kind of drunk to really appreciate this particular brand of humour (Piglette LOVED it in the wee small hours of Sunday morning!)

So..... Grilled Haloumi with Lime & Mint:

2 x 250g packs haloumi
olive oil
1 small handful mint leaves
pepper, coursely ground
3 limes

Slice the haloumi and brush the slices (both sides) with olive oil and cook them for a few mins in a frying pan, on a griddle pan or on the barbie, turning once, until the slices are lightly coloured on both sides. Put the cooked haloumi on a serving dish, chop the mint and scatter it over the haloumi. Sprinkle over the pepper also.
Grate the rind of one lime and and squeeze the lime juice over the cheese also.
Serve with lime wedges.

and......
Broad Bean Salad with Grilled Haloumi, Wild Garlic, Lemon-Thyme Oil & Crispbreads:

4 slices day-old bread
200ml olive oil
s & p
juice & rind of 1 lemon
2 sprigs fresh lemon thyme
300g broad beans (out of pods)
small bunch wild garlic
240g haloumi
some salad leaves

1. Make the crispbreads: Cut any crust off the bread, brush it all over with a little of the olive oil and season with s & p.
Bake the bread in oven (180c) until nicely crisp.

2. Put the rest of the oil, lemon and thyme together and blend to a thick emulsion.

3. Cook the shelled beans in boiling water until just tender. Drain and cool till warm (not cold) then put in a serving bowl with the chopped wild garlic.

4. Slice the haloumi, brush lightly with olive oil and fry until lightly browned on both sides.

5. Put the haloumi & crispbreads into the bean bowl and add sufficient of flavoured oil to coat everything.

Serve with salad leaves/rocket etc.

Tip: Don't overcook the haloumi or leave it too long before you eat it once it's cooked because it takes on a tough rubbery texture....