can Halloumi be made at home?

I've never made halloumi cheese - but remember from my childhood, our maid used to make the most amazing halloumi - strained through old pairs of tights and hung up in the grape vines!

I bet KYHeirloomer could help you. That's his favorite cuisine region. Maybe send  him a pm.

Nothing I like better than being volunteered.

Actually, although I love halloumi, I haven't a clue how it is made. I'm not a cheese maker, myself, and haven't spent a lot of time on the processes.

Hey, what else am I good for?

http://biology.clc.uc.edu/fankhauser/cheese/Haloumi/Haloumi.htm

That site is a great resource.

It is traditionally made from goat or sheep milk, right?? What do you think would happen if you used plain old cow milk instead? I can not get over the smell and flavor of sheep or goats milk. 

Quote:

Originally Posted by RGM2 

It is traditionally made from goat or sheep milk, right?? What do you think would happen if you used plain old cow milk instead? I can not get over the smell and flavor of sheep or goats milk. 

According to Wikipedia it can be made with any (sheep, goat, Cow) or a combination thereof.

Ahhh, the authoritative Wikipedia!

According to my sources, that isn't quite right. True halloumi, as it was originally produced in Cyprus, is made strictly from the milk of the Mouflon sheep. That was expanded, and in rural areas it is made of both sheep and goat milk.

With the tremendous international demand, factories sprang up, which do add some cow's milk. But the traditional makers do not use anything but goat and ewe milk.

Halloumi's claim to fame, of course, is that it doesn't lose it's shape when cooked. This likely results from the fact the curds are actually kneaded before being molded and cured. When cooked the natural lactose sugars rise to the surface and become carmalized, sealing the cheese. It's flavor, however, can vary greatly, depending on the type of milk used and the seasons of the year. The best is said to be made in the spring and early summer, when the free ranging sheep and goats are grazing on wild flowers, herbs, and wild grasses.

Quote:

Originally Posted by KYHeirloomer 

Ahhh, the authoritative Wikipedia!

 

According to my sources, that isn't quite right. True halloumi, as it was originally produced in Cyprus, is made strictly from the milk of the Mouflon sheep. That was expanded, and in rural areas it is made of both sheep and goat milk.

 

With the tremendous international demand, factories sprang up, which do add some cow's milk. But the traditional makers do not use anything but goat and ewe milk.

 

Halloumi's claim to fame, of course, is that it doesn't lose it's shape when cooked. This likely results from the fact the curds are actually kneaded before being molded and cured. When cooked the natural lactose sugars rise to the surface and become carmalized, sealing the cheese. It's flavor, however, can vary greatly, depending on the type of milk used and the seasons of the year. The best is said to be made in the spring and early summer, when the free ranging sheep and goats are grazing on wild flowers, herbs, and wild grasses.

You will notice please sir that I didn't mention the words authentic or traditional.  Just what allegedly could be used to make it.  :)

Alledged by whom, Longcolts? That's the point.

I'm not looking to get into an argument about this. If you're willing to accept Wikipedia as a valid source for anything that's your choice. All I'm suggesting is that you verify the info with more acceptible sources before taking it to the bank.

My apologies.  I won't be making that mistake again.  I knew posting here was a mistake,  But I was only trying to help.