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Put your thermometer in the top pan and keep an eye on the temperature. 4. Dissolve one rennet tablet in 30ml water. 5. When the milk has reached 45 degrees C or 110 degrees F, mix the dissolved rennet into the milk. 6. Stir well to ensure for half a minute or so until the rennet is evenly distributed. 7.


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Step 1: Slice your halloumi cheese into ¼ inch slices. Step 2: Once the oil is hot, cook the halloumi for 2-3 minutes per side. Step 3: Flip the halloumi slices and sear them until crispy and delicious. Step 4: You will need to cook the halloumi in batches, so keep them on a warming rack in the oven until ready to serve.


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Bring the whey up to 97°C (206°F). Lower the halloumi gently into the hot whey. Turn the heat off once again and leave the halloumi in the whey for 45 minutes, with the lid on. (The heat of the whey at the end was approximately 60°C (140°F). Lowering the halloumi into the heated whey.


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Bake it. Halloumi is also great baked - add slices to an ovenproof dish and drizzle with olive oil and herbs or spices. It'll need about 10-15 minutes in a 200C/fan 180C/gas 6 oven. The halloumi soaks up the flavours whilst baking so it's an easy way to add extra welly to your dishes.


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While halloumi can also be baked, tossed on the barbecue, or even skewered and grilled, frying is a great way to cook the cheese in a hurry for a quick meal. Olive oil is the best choice here.


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Heat milk to 32C (90F) and then add the rennet solution. Turn off heat. Stir well, cover, and allow the milk to set for 40 minutes. Upon a clean break, cut the curd into 12 mm (half inch) cubes and let rest for 5 minutes. Stir gently and slowly heat milk to 40C (104F) over the period of 20 minutes.


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The squares should look smooth and lightly elastic. Carefully drain the contents of the pan into a colander lined with cheesecloth and let it drain until the majority of the whey is gone. About 30 minutes. Make sure to catch the whey in a pot below the colander. You need it later. Put the curds into a cheese mold.


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Cut the block of halloumi into slices. Don't make them too thin - around half a centimetre thick is good. You can use a crinkle cutter to cut the halloumi if you'd like the fake 'grill lines'. Place a non-stick frying pan over a medium heat, and add the slices of cheese in a single layer. Don't overcrowd the pan.


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Instructions. In a non-stick pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. When the oil is hot and shimmering, add the halloumi sticks in one single layer, making sure not to crowd the pan. Cook for 1 to 2 minute on one side, until a golden brown crust forms.


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Stir gently, increasing the heat slowly to 100-106°F (38-40°C) during 20 to 30 minutes (higher temp for a drier cheese). Then keep at this temp for another 20-30 minutes with intermittent stirring (every 3-5 minutes). When this point is reached, the curds can be allowed to settle for about 5 minutes under the whey.


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Step 4: Cook the Curds and Remove from Whey. Stir your curds gently and slowly increase the heat on the stove to 100°F over a period of about 20-30 minutes. If you want a drier cheese, use a higher temperature here. Once this temperature is reached, let the curds settle for around 5 minutes beneath the whey.


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Cut the curds by turning the cheese out on to a board and slice into oblongs about 2in wide. Ensure your whey is at 85C and gently place the cheese blocks into the hot whey. When the cheese pieces.


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Toast the sesame seeds for about a minute until just coloured, and remove from the pan. Wipe any stray seeds from the pan and return it to a medium high heat. Add the oil and once it is shimmering, add the halloumi. Cook for 3-4 minutes on each side until golden. Spoon the honey over the top of the halloumi slices.


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Remove the halloumi cheese from the press and slice it into 4-5 large slices. Put the cheese into the salted whey and keep it at around 180F for 1 hour of poaching. After poaching, make a brine of 2 Tbsp salt and 2 cups of water. Put the cheese into the brine and top with whey to fully cover the cheese (you will need at least 2 cups of whey).


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Instructions. Preheat a grill or grill pan to high heat. Slice the halloumi into ½-inch-thick planks. Rub both sides with olive oil and place on the hot grill. Reduce the heat to medium and grill for 2 to 3 minutes per side, or until well-charred.