can Halloumi be made at home?

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I was bemoaning the impossibility of finding Halloumi cheese here in Rome, (yeah, yeah, i know, with all the cheeses here and all, but still, I really do like it) and suddenly it occurred to me to ask my friends here if anyone has ever made halloumi at home and if it's difficult, and if they have the recipe. 

Being a fresh cheese it seems it should be possible to make it at home. 

thanks in advance.
 
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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!
 
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sounds great, except maybe for the straining through tights /img/vbsmilies/smilies/smile.gif

hope someone has a recipe.
 

phatch

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I bet KYHeirloomer could help you. That's his favorite cuisine region. Maybe send  him a pm.
 
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Nothing I like better than being volunteered. /img/vbsmilies/smilies/rolleyes.gif

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.
 
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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. 
 
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Thanks tin cook, that doesn't look too complicated.  I might try it this summer when i have more time. 

RMG i don't think halloumi is made of sheep's milk, it doesn't taste it to me (though i may be wrong?)
 
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Joined Jan 23, 2011
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.
 
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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.
 
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Thanks for the information KY.  This is why I ask stuff here and not to random googled sites.  

The last halloumi I tasted was from a cypriot store in london - and i guess it must have been sheep milk, or a combination.  (I don't know if it was imported but it seemed to be, written with greek characters).  I used to like sheep cheese, but gradually began to like it less, though i still prefer sheep ricotta - so maybe it's the fresh cheeses that don't have as strong sheep taste.   I see plenty of goat's milk here, but no sheep's milk.  If i was into weekend trips to the countryside i would probably be able to find it, but if i make it it will have to be cow's milk i guess.  Interesting that it;s the kneading that keeps its shape and maybe i'll try it at some point this summer. 
 
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Joined Jan 23, 2011
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.  :)
 
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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.
 
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My apologies.  I won't be making that mistake again.  I knew posting here was a mistake,  But I was only trying to help.
 
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