[Sca-cooks] Haulomi recipe 1
charding at nwlink.com
charding at nwlink.com
Tue Jan 13 23:29:22 PST 2009
I have a couple of sources for recipes, I will post them seperatly as they
get a bit lengthy. Another name for this cheese is hellim
The first from http://www.eurotoquescyprus.org/history_halloumi.htm#002
The step-by step-traditional procedure
The process we are presenting here is based on a direct observation of the
production process in a village twenty minutes from Nicosia, Ayii
Trimithias, and also according to women from Lysi. For decades, even
centuries, the process was the same and there were only some differences
1. The ingredients they use are: goats or sheeps milk, curdling
agent (pythkia), salt, mint and water. One of the most important elements
for the success of this product is cleanliness. The step-by-step
procedure of making halloumi/hellim the traditional way is:
1. Milk the animals and transfer the milk.
2. Filter the milk in order for it to be clean and put it in a metallic
3. Heat the milk for about ten to fifteen minutes and add the curdling
agent. Let it stand for an hour.
4. Break the glass (the shining surface of the curd), doing the symbol
of the cross first, and mix, the curd milk up.
5. Light the fire again and in the meantime put a cloth in the vessel in
order to collect the curd, which is sinking to the bottom.
6. Put the cloth with the curd into the tiroskamni (table used especially
for this reason. It has a hole in one of its sides for draining water). In
other regions they put the curd into a talari (basket).
7. Mix the curd again and pour whey on it in order to stay warm and help
the curd to create a uniform solid mixture.
8. Wrap the curd up in the cheesecloth and shape it.
9. Place a wooden board over it and on top of it put two or three heavy
10. Let it stand for an hour until all the whey liquid drains off.
11. Cut the curd into square pieces.
12. Light a good fire under the vessel which has the whey in it and put
the pieces of halloumi/hellim onto a baking tray. Place the tray into
the vessel and heat them continuously until they rise to the surface of
13. When they rise to the surface, boil for another 15-20 minutes until
halloumi creates small bubbles on ir surface.
14. Take the pieces of halloumi/hellim out in the tiroskamni, add salt and
the mint and fold them in.
15. Let them cool down completely and before the storage add a little more
16. Place them in the storage pot and cover them with cold whey. Seal it
very well so no air is allowed in.
17. Open the storage pot every two or three days and add whey, if needed.
18. Every week, for up to 40 days, remove the butter that is rising to
the surface of the storage pot until there is no more fat rising to the
Village halloumi/hellim is still produced all around the island,
especially in rural areas, and many Cypriots prefer this kind instead of
the industrial one and often say: Village halloumi (old halloumi) is
tastier and more filling. Storing the village halloumi in pots helps it
mature (na paliosi= to get old). Specifically, it becomes more solid and
harder by a kind of fermentation done during the first forty days. This
fermentation gives it a stronger taste.
> Post it to the list please?
> Cheesy Selene
> charding at nwlink.com wrote:
>> Mozzarella is definitely not a good substitute.
>> Want a recipe to make haloumi? when I get home I can send you one. I
>> have made it with goat and/or cows milk. Sheep milk is a little hard to
>> come by. It is definitly a cheese that you can grill.
>>> Haloumi cheese- a Cyprus cheese- a sheeps/goats milk cheese- actually
>>> grillable. Working on andalusian recipies and found one that calls for
>>> the cheese to be coated with spices and fried. The person who redacted
>>> this recipe used mozzarella and didn't cook it- I thought of this one
>>> be able to cook the cheese- it goes in what I consider almost a
>>> type dish. Think it's a good substitution? Flavor is like a cross
>>> mozzarella and feta. Supposedly hundreds of years old(we all know what
>>> that means-yah know because my grandma made it it must be ancient! But
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