Halloumi ended up too soft
I made halloumi at the weekend using this process with cows milk. The rennet I used had a best before June 2014 date on it.
The cheese came out fine and tastes good after being brined.
However when I fry the slices of halloumi the result is that the cheese is too soft (by general concensus in my house) and doesn't 'squeak' like a true halloumi should.
So my question is what might be the cause for my too soft halloumi? and what can I do to make it firmer next time?
My initial thoughts are that I could 'press' the curds more before poaching, or it could be the rennet (although they seemed to work fine). Or it could be the cows milk rather than ewes milk.
It may also be that it will firm up whilst it sits in the brine. Does anyone know if this is the case?
Any thoughts?
Best Answer
You are right that you need to use pressure to get enough whey out of the curd to get a firmer cheese like halloumi.
I am surprised that the recipe you're linking to tells only to drain the curd in a sieve or cloth. Just draining the curd will give you a very loose or moist product similar to cottage cheese or quark.
Pictures about "Halloumi ended up too soft"
Why is my halloumi soft?
There are a few things you can do to avoid this: cut your slices of halloumi on the thicker side \u2013 very thin slices tend to become a little hard, rather than soft and squidgy, like thicker slices do. don't overcook the halloumi \u2013 a couple of minutes on each side is all it needs!Can halloumi go off?
How to store halloumi. An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.How do you save halloumi?
Halloumi will keep in the refrigerator for as long as a year, if it's unopened. Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks. Or wrap it tightly in waxed paper, parchment paper or cheese wrap. Rewrap in fresh paper whenever you unwrap it.How long does halloumi last once opened?
Once you open your package of halloumi you can store your uncooked leftovers in two ways. If you plan to use your halloumi quite quickly, simply store in an airtight container or sandwich bag for up to 3 days.Why is it so Difficult to Melt Halloumi? | Food Unwrapped
More answers regarding halloumi ended up too soft
Answer 2
I am not an expert by any means, but in my attempts at making halloumi the milk definitely made a difference. The best halloumi I've managed to make was made with 100% goat's milk, bought locally so that there was as little pasteurization as possible. I think using unpasteurized milk (if you can get it!) would yield the best results.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: armağan başaran, Engin Akyurt, Engin Akyurt, Elizaveta Mitenkova