How to make Halloumi Cheese at Home

Make Your Own Halloumi

Halloumi, a semi-hard cheese from Cyprus, is famed for its squeaky texture and high melting point. Perfectly grillable, it’s a Mediterranean staple loved worldwide.

Heat the Milk

Warm milk slowly to 30–31°C, stirring gently. Add optional culture, lipase, or calcium chloride to enhance flavour. Ensure even heating for smooth, consistent curd formation.

Add Rennet to Coagulate

Mix diluted rennet into milk and let it rest for 30–40 minutes. Once firm, check for a clean split, smooth curds and slightly cloudy whey.

Cut and Cook Curds

Cut curds into small cubes, then heat gently to 38–40°C. Stir occasionally for 30 minutes, allowing curds to firm and release whey evenly.

Form and Drain Curds

Transfer curds into moulds, press lightly, and flip every 15 minutes for even shape. Meanwhile, heat whey separately for the next cooking stage

Cook Halloumi in Whey

Submerge curds in 90°C whey for 30–40 minutes until they float. Cool briefly in cold water, then drain for a firm, bouncy texture

Salt and Flavour

Sprinkle with cheese salt and mint for the traditional touch. Fold gently into crescents. Let cool — ready to eat fresh or store in brine.

Endless Ways to Enjoy

Grill, fry, or toss into salads. Halloumi’s firm texture and savoury tang make it a versatile delight in everything from mezze platters to wraps.