I've been making cheese since January, as with lockdown, I've found myself with time to try different cheeses (I used to make very basic goat cheeses when we had goats a few years ago). I now have a local supplier of Organic Raw Milk, we pick up 10 litres every Friday and try another 'Gavin'. Today was Haloumi - looks great. Thank you for a great recipe!!

@GavinWebber

3 жыл бұрын

Another’Gavin’. That’s gold

I just finished following your recipe but with half the quantity as I didn't have a big enough pot. Came out delicious. My first time ever trying to make cheese and couldn't be happier with the results. Back In Lebanon we don't always fry Halloumi, we eat it as is in a large pita bread sandwich with cucumbers, mint leaves, tomatoes and maybe some olives.

@GavinWebber

10 жыл бұрын

Glad it worked for you, well done! It is a delicious cheese.

@cristobalmartinez-yanez4473

6 жыл бұрын

Halle I sándwich

Made my first Halloumi this morning to deliver tomorrow as Christmas presents along with homemade wine and mead! Thanks Gavin x

I love that subtle middle eastern style music in background, reminds me of my Greek dining experiences. Relaxing.

Best commentary for a cooking video. So impressed! Cant wait to try

Yes, you need to turn off the heat whilst the milk is setting.

Awesome video. Halloumi has become my newest food obsession and watching this has certainly encouraged me to try to make it myself.

Thanks for another great instructional video. As a visual learner, I've gotten more out of watching your videos than all the reading I've done on cheese making. Cheers.

Awesome! I'm trying this today for my very first cheesemaking attempt.

Well explained and great results thank you!

Hi Gav, I have been making halloumi for a couple of months now, I tried a couple of recipes and I must say your method with specific timing works great. In South Africa you can only buy pasteurized and homogenised milk, but my curd was always slimy and really soft. I decided to start experimenting and added Calcium chloride to normalise the milk without any significant change, then I added normal powdered calcium from the chemist to boost calcium in the milk, IT WORKS 1000% BETTER..Making Halloumi like a boss ! It seems like milk processing destroys some of the essential nutrients in the milk needed to make cheese. So anyone else has the same problem with your curds being limp and soft try some calcium.

@paulabristow948

5 жыл бұрын

where are you in SA? I am South African too. I have my own goat & I know of 2 places you can buy cow's milk raw

@chrissygierek

5 жыл бұрын

How much calcium did you add, if you don't mind me asking?

@paulabristow948

5 жыл бұрын

@@chrissygierek I don't use calcium in my reciepe

@kingmufasa8929

2 жыл бұрын

I want to make Haloumi cheese, but do not know where to start. 😕 from South Africa also. I can not even find cheese baskets or rennet😕

I've got all the cheese recipe books and I still come back to this recipe for Halloumi. It's by far the best .... if I show up at our family reunion without Halloumi there'll be trouble-- thanks Gav for the excellent instructions. You truly are the best.

@GavinWebber

19 күн бұрын

Thanks muchly

A great recipe. Really easy and fantastic results!!

yep - worked a treat. it worked first time. ive only ever made maltese cheese. learnt that last month now just tried your halloumi recipe . and it worked!!!!

Being in the US, it is so difficult to find it, unlike Nicosia where I grew up. Thank you for sharing. Now I know I can prepare some home-made halloumi for my family.

Thanks JD. Appreciate the feedback!

what a great video. Loved it. Thanks for sharing

this looks great thank you I love helim ...

Making this tonight for our Christmas celebration on New Year day. Thank so much for sharing.

going to give this a go very soon watched the video all the way through just to get an idea of exactly what it entails. very clear instructions

This is amazing! Great share!

I purchases some Halloumi locally for the first time yesterday and grilled some - amazing stuff! So I'm glad that you've posted an instructional video...I'll be trying it very soon. Thanks Gavin!

@GavinWebber

7 жыл бұрын

You're welcome Steve!

I'm a cypriot citizen and We all Cypriot appreciate you all using our famous Halloumi for your recipies an by the way Halloumi is a Cypriot cheese not greek but Greeks use it

made it! turned out perfectly thanks Gavin!

@GavinWebber

7 жыл бұрын

+888kabe good work!

This is great! Grilled halloumi with pepper oil is a fantasic appetizer I often enjoy. Your videos have inspired a new hobby for me good sir.

Another great video Gavin, thank you.

Thanks, that was really easy and delicious too.

Looks incredible

Not only a great video explaining the process properly. But it also made me super relaxed watching it

@GavinWebber

8 жыл бұрын

+Dani F Thanks Dani

thanks gav, all you good work is much apreciated

@GavinWebber

10 жыл бұрын

Your welcome!

@ElektroJay.

4 жыл бұрын

@@GavinWebber just two questions... 1- do I kill the heat when it reaches 32*C?

@ElektroJay.

4 жыл бұрын

@@GavinWebber and 2- Is rennet expensive?

I had not seen the folding method before. I'll have to try it.

Fantastic Halloumi cheese recipes_ What a selection!!!!

Wonderful! Even a mistake can be amazing. On my third time making this I decided to take a half the batch of finished curd and toss them with powdered mint. Guess what? could not be compressed together at all. BUT pan fried the curds and got an amazing sort of browned mint cheese crumble to sprinkle over salads and pastas,

We made this last night, What a great cheese! Thanks for all your videos! I'm going to get your book for sure.

@GavinWebber

7 жыл бұрын

Fantastic, it turned out okay?

@nkyhomesteading6500

7 жыл бұрын

It did. We used a bowl to shape them into round pieces before pressing. I'm a freak about perfect sizing... lol

Hi..It was such a pleasure to watch you making Haloumi.. very informative and understandable instructions..Thanks will have a go..Kyri & Angie, From Cyprus!!!

I love how you match up the video-demo with ethnic music that reflects the origins of the cheese!

@howdoesonelol6470

7 жыл бұрын

Yeah . There is nothing more cypriot than a Sitar .

Как будто сказку рассказывает, заслушаешься:)

I got hooked on haloumi whenni was stationed in cyprus back in the 80’s! It is awesome fried in bacon fat for breakie!

Thanks a lot, great tutorial and what a great voice too.

He is so clean. Love it. Some people aren't aware of milky drips on the stove, the 'used' board not on the back of the sink, shake off utensils. Notice this?

I made today in Guatemala. Thanks for the tutorial. Uts great

@MVS846

6 жыл бұрын

It came so good. I made one half if your milk next weee I'll maje more. My family is enchanted!! I get great goat milk here. Thanks so much

@mazzidumato

2 жыл бұрын

That's great. I am also in Guatemala. Can you tell me what rennet did you use? Maybe a name of a brand or something? Thank you.

Halloumi is the best cheese I've ever tasted!

Thanks for you, your a genius.

Hola Gavin, son muy interesantes y didácticos tus tutoriales, me encanta verlos y aprender, sé muy poco inglés, quisiera que tuvieran subtítulos en español, sería maravilloso, te admiro mucho, saludos

Very helpful video, thank you

Thanks a bunch Gavin. Super useful.

@GavinWebber

10 жыл бұрын

My pleasure

Gavin your a saint. Thanks for posting.!

Fantastic tutorial thankyou

@GavinWebber

8 жыл бұрын

+Kerry Lacey Thanks Kerry.

Perfect and delicious. Every. Single. Time.

I made a batch, easy and really good, thanks

ok...now am hungry .. again.. thanks for a great cool video.

Well, I did make it today and it worked really well, thank you. My only puzzle was that the cheese blocks surfaced after 15 mins on the hot whey, floating like seabirds, so I fished them out. Salted, minted, left to drain. Delicious, thank you.

It's great work thank you

Amazing...thanks very much.

I love halloumi!

Hi Gavin. Greetings from South Africa. I your recipe, I have made it twice now, and it's foolproof! My cheese doesn't like to fold after boiling, it kind of breaks in the middle, but its still delicious!

Excellent

Delicious!

"Don't throw it a whey"

thank you so much

I don't know if it was the diluting of the rennet in distilled water or the double pot set-up, but following your recipe to the dot, resulted in the best cheese I've ever made (Although to be fair, I did not do many). So THANK YOU! One question though: When using the double pot setup, I noticed that the temperature actually rose from 36C° to 41C° during the 45 min. coagulation process with the heat turned off. So when you say: "Bring the heat to 40C° over a 20 minute period", I way already at 40C° without turning on the heat. So, no idea why your pot cooled down and mine heated up. Outside temp was around 20C°. In the end it wasn't an issue, as I just stirred for about 20 minutes with no heat, which resulted in similar curds as yours. Great video! thanks!

After frying, drizzle with honey. It's also great straight out of the fridge, rolled up in a thin flat bread with some cucumber cut length-wise. You're welcome :)

@mueladeldiablo

2 жыл бұрын

Viva Boca

Thanks For this Video. I am Indonesian and cheese lover. I sale much of Halloumi made in Indonesia..but the problems is dont have much cheese maker here 😁

Good jop man easy & simple thanks 🙏 a lot

love this cheese, so hard to find it where i live

There's another Cypriot cheese called anari. It's soooo delicious, my grandma used to give it to me with honey when i was younger, it was litterally heaven. I would love to see you make it!

@margaretsofocleous8137

4 жыл бұрын

It is made from the same whey after the halloumi. In Cyprus halloumi and anari are traditionally made from either sheep or goats milk .

Artist

iv watchd a lot of your vids and love them all the only thng i cant seem to get is exactly what stages do you turn the heat off is it when you add the renet ?? then turn back on after its set ty for the vids you are awsome

You can do Ricotta first then use the ricotta hot whey to cook the Halloumi. So have 2 cheeses.

Awesome video, thank you very much. Why do you fold them in half when finished seasoning?

Great video. This was my second experiment making cheese. I did a mozeralla first time, and then this halloumi second time. I followed your video to the letter, just with half the ingredients, and the cheese came out perfectly, although it did take nearly 60 minutes before the curd separated and set at the beginning, do you know why this might be, could it be the temperature mat have been low so the rennet took longer to do it's job? Just out of interest, is there a reason you don't use any citric acid?

Hello 🌸 thanks for all amazing recipes. I have a question, if the cheese doesn't float what is the problem & what to do in that case?

Nigella (black seeds) make a great flavour addition instead of mint leaves. This is how we used to buy the turkish version in Australia.

@GavinWebber

6 жыл бұрын

Nice tip, thanks Nina!

Thank you for the great video Gavin. Im a Cypriot and a lover of Hellim cheese:) You may already know but for those who do not, I would like to add that you can make curd cheese with the remaining substance.

@GavinWebber

10 жыл бұрын

Thanks for the tip cimen

@felixio2007

3 жыл бұрын

Cimen, could you explain the process to make the curd cheese with the remaining substance? Thanks

Make Halloumi like a Cypriot!

@IkeMann100

6 жыл бұрын

Gavin Webber I am Cypriot but you are the one teaching me how to make it :) Many thanks!

I made Halloumi today. I was a bit insecure about how much salt and mint and ended up brushing a bit off. I saved one piece for dinner. I then did half whey and half filtered water with additional salt for a brine and put all the other pieces in. My Halloumi rose to the surface in about thirty minutes floating and ready. I was surprised maybe its my climate in Pennsylvania. Anyway, I used olive oil and a bit of butter fried up tomatoes mushrooms onions cut up the cheese added three eggs. My husband and I shared the meal. I found that the Halloumi offered the same texture as tofu absorbing the flavors around it as it cooked and very nice mouth feel but I never had it before so do not know if the flavor will develop as it sits in the brine in my refrig. What is it suppose to taste like. I enjoyed it so did my hubby.

YOU SHOULD DO ASMR! Your voice is so relaxing aahh

@rangerdoc1029

3 жыл бұрын

The Bob Ross of cheese making

Hello, thanks for sharing. I have tried twice according to the video. First trial was successfull, but why in the second trial when i moved halloumi from cheese cloth was sticky and peeling? How about the ideal pressure? Thanks, Greetings from Indonesia

Nice - I haven't as yet done Halloumi yet either.

Great video Gavin! Quick question: After you stir the rennet in and leave for 40 mins, do you turn the heat off? And also same ad you are cutting the curds, do you have the heat on while doing that?

Hi Gavin - nice video - I like the cheese recipes that don't need culture - Thanks

@davidreid8290

6 жыл бұрын

Xania More j

With my respect to you sir have 3 questions to ask 1- what effect does vinegar in brine do 2- why some time when bending the Haloum it will split 3- what brine to use to conserve mozzarella cheese Thanks 🙏🏻

Thank you for this. I've been promising myself to try making halloumi for ages. Is today the day?

Gavin many thanks for the video I have now made Halloumi successfully a number of times now using your method. However do you know how i can get the cheese more like the firm squeaky cheese you get from the shop as mine always seems a bit to delicate?

Cheers Chris. I don't think it last past the end of the week here as well. Gav

Hi Gavin I tried your recipe for couple times and it turned out very good. But lately the milk is not coagulated aldo im using the same rennet what do you think the problem is can you help me with that thank you

Great video. What do you mean when you say you sanitize the sushi mats and cooling rack, how do you do that?

Hello sir I like your videos and I'm new in cheese making and I follow the hallom cheese but when I strain the curd it didn't go through the cheese clothe I used very fin one that got me to put a heavy weight on it and after 2h it got so flat that I could roll it as a jelly roll I don't now why but it tast very good and I used half a rennet pill for A gallon of full fat milk thanks

Enjoyed watching your video. Thank you Gavin. I had question which I submitted through your website

Here on remote hill in Kodaikanal, India ...I am watching your video....and learning... I have desi cows ... A2 milk... Will keep you posted of my success you kind man.

@GavinWebber

8 жыл бұрын

+Lucial Joy Rajendraprsad please do!

Thanks for the awesome video. Can you elaborate on the calcium chloride? Can you dilute it in the same water as the rennet? If not how much water and at what point. There is no non homogenized whole milk here. Thank you!

Hi Gavin. I'm a total noob to cheesemaking. I am trying Halloumi...1st time ever I'm making cheese today. I've had the kit for over a month and bought raw milk. I've watched this video of yours about 4 times😂😂 Even though you're a fantastic tutor, I'm scared I forget something. The company where I purchased my kit from, uses 2liters of milk with a tip of a teaspoon Flora Danica culture. I heard you say that it's not necessary foe the culture. I have added it though😮 I hope it doesn't make a mess of my cheese...

oh nice video am Cypriot and I leave in France I want to learn ,but where the another engredients ?

Got all the way through this and the pressed curds looked perfect but when I put it in the almost boiling whey it floated immediately and went really spongey. Any tips?

This was really good. I think I need to dial back on the salt a little (sprinkle it on the pieces vs. dredging) but otherwise excellent and fun recipe. Thanks.

@ChichoKidCudder

3 жыл бұрын

Had the same problem. My cheese turned out way too salty.

hi again if i dont put in the heated whey to 97 just use it at it is can i melt it

Hi Gavin, could you tell me where you got your stockpot please.

Gavin. Buenos dias. Gracias. Mientras transcurre los 45 min de cuajado la temperatura debe permanecer constante en 32 grados centigrados o se apaga la hornilla solamente.

hi again if i dont put in the heated whey to 97 just use it at it is can i melt it just heat to 40 degree

hi gavin what will happen if i use to much rennet