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Homemade Haloumi Cheese Recipe



  • cups Milk-6/ 1 1/2 litres
  • Vegetarian Liquid Rennet-1/2 tsp
  • Salt-1/2 tsp



  • Heat milk to 34C.
  • Remove from stove and add rennet. Mix well.
  • Cover with lid and set aside for 30 minutes or until set.
  • Insert a knife to see whether a clean break is formed.
  • When removed the knife should come out clean with out any cheese sticking to it.
  • Now with the help of a knife cut the cheese into one cm squares. Make sure the knife goes deep inside the pan.
  • Let it sit for 15 minutes covered.
  • Now stir the cheese with a slotted spoon until the cheese breaks down. Now again cover and leave it for 15 minutes.
  • Now heat the pan to increase temperature to 38C.
  • Again cover and set aside 30 minutes. The cheese will let out more whey.
  • Line a sieve with a cotton fabric and pour the cheese mixture into it. Place a bowl below to catch the whey. Do not discard whey. We need it to cook the cheese and to make brine.
  • Let the whey drain for 30 minutes.
  • Now fold the cloth to form a cube of cheese, place a heavy object on top and set it aside for 30 minutes. The remaining whey will be drained and the cheese will become solid.
  • Now slice the cube into 4 equal portions.
  • Add salt to the whey and bring it to simmer.
  • Drop the cubes into it. At first they will immerse in whey. But after 15 minutes they will start floating.
  • Let them cook for a further 15 minutes on low flame.
  • Now switch off flame and let the cheese float in whey for 15 more minutes.
  • Remove the cubes from whey and place on a tray and allow them to cool.
  • Drain the whey through a sieve to remove the ricotta cheese floating in it. Again do not discard the whey.
  • Allow the whey and cheese to cool completely.
  • In a jar pour some whey and add the cubes.
  • Pour more whey to cover the cheese cubes.
  • Cover and refrigerate until use.
  • The ricotta and be had as it is with a slight sprinkling of pepper.