Author Topic: Halloumi? Is Anyone There?  (Read 439 times)

Offline Flound

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Halloumi? Is Anyone There?
« on: March 30, 2014, 01:29:45 PM »
First goats milk anything, let alone a cheese.

Halloumi (Goats)  3/30/14

Original make
1 gallon goat milk
Starter none. Bring to 90F over 30 min.
Rennet. 1/2 tsp veg set 10min                   
Heat to 130 45 min.
Cut 2" leave at 130 5 min.
Use whisk to break into rice size curds.  Stir at 130 5 min.
Layer with chopped fresh mint in cheesecloth lined colander, drain 60 min under 8 lbs saving whey. 
Heat whey to 190.
Slice cheese 1 1/2 inch thick.
Cook sliced cheese in  whey 20 min. 
Pack in 10% brine.


4L Ran-Cher Acres goats milk, pasteurized, not homogenized.
.9ml calf rennet in 60ml distilled water solution
6% brine solution

11:00 put goats milk in double boiler 16.0C bringing to 32.2C
11:41 temp 24.2C
12:00 temp 28.5C
12:25 temp 31.2C
12:33 temp 33.5C
12:38 added rennet solution, let set 10 min. Full floc 5:45 (just for a test)
12:48 temp 33.5C started climb to 54.4C
13:03 target 40.5C actual temps 35.2C center 41.0C side
13:18 target 47.5C actual temps 38.9C center 47.6C side
13:33 target 54.4C actual temps 44.7C center 53.4C side
13:38 cut curd 2”, separated, heating until 54.4C
13:48 finished stirring curd, temp 54.8C
13:55 transferred to cylinder mould, layered with fresh chopped mint leaves, put under 6.6kg for 60min,
13:56 heating whey to 87.7C
14:45 removed from mould, cut 1.5” slices, put in hot whey 86.5C for 20min cook
15:07 one disc floating, removed to cool
15:13 second disc floated, removed to cool.
15:25 added to 6% brine

Made ricotta of of goats milk whey and loose mint leaves from exterior of discs. Will weigh later when drained.
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Offline Flound

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Re: Halloumi? Is Anyone There?
« Reply #1 on: March 30, 2014, 03:08:16 PM »
210g of minty goats milk ricotta....

Man, that is nice with 3g of salt...
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Offline Juan Fries Widdat

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Re: Halloumi? Is Anyone There?
« Reply #2 on: March 30, 2014, 04:01:07 PM »
Congrats on your first goat make.
Nice part about goats milk is not worrying about cream rising before coagulation. Did that old veg rennet work okay for you?
Mint in ricotta - nice idea.
They say my motto should be pro cras tenere.
I'm gonna look it up tomorrow.

Offline Al Lewis

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Re: Halloumi? Is Anyone There?
« Reply #3 on: March 30, 2014, 04:23:18 PM »
Great job.  Been thinking about procuring some goats milk here to do some feta but it's rare and pricey in my area. Should be getting even rarer with the breeding season coming in.  I better move my butt!!  LOL  A cheese to you for a great job.

Offline Flound

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Re: Halloumi? Is Anyone There?
« Reply #4 on: March 31, 2014, 03:20:28 PM »
Okay, verdict is in.

Cut a slice off each end of each wheel, grilled in a little huile d'olive, freshly cracked and sprinkled with a bit more fresh mint leaves, all served with some toasted naan bread and some pomegranate seeds.

Delicious and I love the tanginess of the goats milk. Mmmmmm, good.

I tell ya, the cheese isn't going to make the weekend. It might even be gone by tomorrow...

In the future, I may do a Jeff, sub in a wee bit of lipase and use cows milk. Goat is hard to get and a bit more expensive.
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Offline Flound

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Re: Halloumi? Is Anyone There?
« Reply #5 on: March 31, 2014, 03:22:40 PM »
Congrats on your first goat make.
Nice part about goats milk is not worrying about cream rising before coagulation. Did that old veg rennet work okay for you?
Mint in ricotta - nice idea.

I used a single strength calf rennet. ;-) It's all I had. And seemed to do a good job...
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Offline Flound

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Re: Halloumi? Is Anyone There?
« Reply #6 on: April 01, 2014, 12:15:15 PM »
I almost forgot to give credit to @Spellogue as that's the make I followed.

Mucho gracias.

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Offline Spellogue

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Re: Halloumi? Is Anyone There?
« Reply #7 on: April 01, 2014, 01:39:36 PM »
De nada!

I'm glad the recipe worked as well for you as it does for me.  Thanks for posting your notes.  Yes, it is hard to fend off the temptation to binge on this one, but if you are able you'll find that it is a very stable cheese holding it's quality well in the brine. 
I can resist anything but temptation.      ~ Oscar Wilde

Online JeffHamm

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Re: Halloumi? Is Anyone There?
« Reply #8 on: April 07, 2014, 03:06:34 AM »
Hi Flound,

I'm not entirely sure the lipase is really a great substitute.  It sharpens the taste, but it's not really the same as real goat's milk.  Try it, and see what you think.  You may find there are some cheeses that just really need the real goat.  I bet if you give bitto a try with 20% goat's milk you'll get something closer to the real deal than I will with lipase.  I just can't get goat's milk that isn't high heat pasturizedl, so it's no good for pressed cheeses (and my one attempt at a lactic cheese wasn't a big success either). 

Anyway, great looking result.  A cheese to your minty freshness.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.