Halloumi made using the Fresh Cheese Kit

As promised in the recent unboxing video, here is Halloumi made using the Mad Millie Fresh Cheese Kit. If you haven't tried Halloumi before, I urge you to make some and fry up a piece today! It is absolutely fantastic and so simple to make.
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[@carlcisc1706]

I just found this video and I am in love. Ready to start doing this will order all of the needed accutraments so I can make my own cheese

[@Matt_H_26]

Awesome video, thank you! I have one of the Mad Millie kits and it's been fantastic. Halloumi is next on the list for me to make. Having this video is going to make it that much easier. On a side note, I have noticed with all the cheeses I've done from the Mad Millie kit, I've needed an extra 10 minutes to get the right clean break.

[@janicemartin1580]

Excellent & easy to make. Now I have another great recipe for any occasion! Thanks, Gavin 👍🏻😄

[@GavinWebber]

You're welcome Janice

[@dwaynewladyka577]

That is a great looking cheese. Keep up the great videos. Cheers!

[@vasobg12]

Very nice cheese. I just tried it but instead of dryed mint I use savory and oragano. Just fantastic! Thanks for the recipe and for the best KZbin channel!

[@wyldeman0O7]

Yes more of these vids!

[@EvelyneJackman]

Way to go Gabin! one more for my collection!

[@dimihal7857]

Add a few drops of fresh lemon once fried, then tell me how good it was. Great video.

[@lyarnes]

I'm. Doing this for the next Greek family dinner we have! My YiaYia would have loved this!

[@SaraGhansar]

I love a side of grilled halloumi with bland veggies , makes the meal a little more flavourful

[@mldhanna1]

very nice and very good ...thanks

[@georgepretnick4460]

Nice to see you back in the kitchen.

[@GavinWebber]

It was getting too cold to film outside!

[@AZMAN1201]

Another to add to the list :) Thanks Gavin :)

[@mandycleezehappyhour4238]

Where I live, a piece of Halloumi about the size of each of those costs about $12! I LOVE Halloumi but have stopped buying it because it's just to expensive. Knowing I can easily make my own is a revelation!

[@DavidinFrance]

Making me hungry!!

[@lizerdon]

could always try it cut to crouton size with and very shallow fry (is it considered grilling?) it with some mushrooms and pinenuts, works great on a lettuce cucumber tomato salad with a bit of garlic dressing. thanks for the awesome video yet again :)

[@jhayneartoflife6830]

Delicious!😉

[@dliikmatv8393]

Good job

[@raoufy888]

Looks damn delicious

[@PerfectLiving_AT]

Hello Gavin! Ever tried making Halloumi Burger? It is best when using Chiabatta bread as buns, Cole Slaw, sour Cream or garlic dressing and of course Halloumi instead of the meat patties.

[@evyatardidi1907]

אתה אלוף מקווה שיום אחד יקום סירטונים כמו שלך אבל בעברית

[@tonyphotiou1742]

Thanks for your channel. I watched your original halloumi video as well. I notice in this video, you heated the milk up to 45 degrees C instead of 32, and you omitted the heating of the curds. Any reason why, and was there any difference in the end product?

[@GavinWebber]

The end product was about the same.

[@josephaoun8190]

Hello Gavin. Thank you for your videos. Can liquid rennet be used instead of the 2 tablets? and how much? Thank you

[@GavinWebber]

I would use about 2ml of single strength rennet for this cheese.

[@KellyCasanova]

Hi Gavin, if you have already answered my question elsewhere, please point me in the right direction. My question is - is there a taste difference between using homogenised or unhomogenised milk? It would be much cheaper for me to use regular milk and add the calcium instead, but are there any compelling reasons to pay the extra for unhomogenised? Many thanks, loving watching your cheesy videos!

[@conditionalnegation]

YUMMMMY YUMMMY YUMMMMY!!!!!!!!!!

[@ChazShinRa]

Nothing makes me hungrier than this channel D:

[@mathewjones8891]

Gavin, when you fry it, this is similar to greek saganaki, usually made with greek kefalotyri, kasseri or graviera. I have made saganaki using both kefalotyri and kasseri, and they taste quite different. Do you know how halloumi compares to these other cheeses in taste? Is the main difference to do with the milk (cow vs sheep vs goat) or is there a difference in cultures or method? Thanks!

[@GavinWebber]

Halloumi is much milder as it is a fresh cheese. Both Kefalotyri and Kasseri are aged cheeses so have more of a bite to them.

[@HealthyDisrespectforAuthority]

is this the same as queso blanco?

[@CC-tn7rm]

Hee Hee the music threw me off. great video, always enjoy them. so relaxing. thumbs up.👍

[@chrisk8539]

Anyone know if I would double the amount of calcium chloride if I do 8 liters instead of 4? In his previous halloumi recipe he does 8 liters, but does not mention calcium chloride

[@peershaunm]

+Gavin Weber have you ever made a jalapeno jack or a habanero jack?

[@HydroponicBackyardGiantsWA]

does the inside of your Halloumi go soft at all when you pan fry it? I followed your instructions BUT used lactose free milk, set a decent curd and all seemed to work well. Except pan frying it doesn't soften up inside at all....its kind of like Tofu. Never had Halloumi before so I dont know if it has failed or not.

[@GavinWebber]

I wouldn't really say that it was soft in the middle. More like a firmish texture throughout.

[@TildaM1994]

Sounds like it worked, i’m also lactose intolerant, how did it taste and what milk did you use? :)

[@melky8786]

The water you have used to dissolve rennet tablets, is it warm? hot? or cold?

[@GavinWebber]

Room temperature

[@stellosyv2508]

I put 250mhz on my gtx 1070 ti without any additional voltage is that good?

[@GavinWebber]

Of course. The more MHz the better!

[@spiiro]

Hi Gavin. How long would you be able to keep the cooked haloumi in the fridge before frying? Is it OK to freeze if I made a large batch?

[@garypolotian9995]

Hi Do not try to freeze Halloumi; it can be kept in the whey for around 40 days this is how its aged; you can also vacuum pack Halloumi this is how its sold in most supermarkets go and check the use by dates there; it will normally keep 6-10moths this way; or you could just eat the lot lol, I hope this helps. Ps the best Halloumi is best made with goats and ewes milk this is the traditional way.

[@77goanywhere]

I had problems with the curd not setting as well. A bit disappointing. Edit: I left the curds to set for an hour and 15 min, then it finally gave a clean break. I was pretty rough with cutting the curds but I managed to get some around 1/2 inch, and cut some while stirring, and it took about 20 min to achieve small enough curds to go to the next step.

[@GavinWebber]

I bet it still tasted amazing

[@GraniteValleyDave]

Great video Gavin! :) How long do the fried and unfried blocks last for in the fridge? And can you freeze them to store for longer?

[@GavinWebber]

+dashn64 Two weeks in the fridge uncooked. Wrap in plastic wrap to store. Don't fry then store, eat straight away.

[@AndyMcBlane]

vacuum sealed for up to 6 months still ? (quoted from your old video)

[@GavinWebber]

Yes, that can be done as well.

[@dimihal7857]

You can freeze it

[@DavidFSloneEsq]

Nice. Any chance that we'll see the remaining halloumi in a saganaki recipe?

[@timhewitt32]

Why did you add the water to the whey for cooking? Not enough whey? I would think you just need enough to be able to eventually float the cheese. You added 4 more liters? Looks like you brought the liquid up to the level of the initial milk level.

[@GavinWebber]

Yes, not enough liquid for me to see them float. The water doesn't affect the final taste of the cheese.

[@Dax893]

I've bought halloumi a couple of times. When I unpack it, I can taste chlorine or something on the outside. Is that just the calcium chloride, or could it be some thing else?

[@vink6163]

I have a local brand that makes an organic and non-organic halloumi. The organic one is fine, but the non-organic one has a strong artificial plasticky taste. Maybe you're tasting something similar?

[@thejollyfrog640]

At the 7:15 mark you said to turn off the heat and then put the halloumi into the whey. Did you have to turn the heat back on to continue cooking them or not? You did not say. At the 7:34 mark there was a lot of steam around the pot suggesting that the heat was turned back on.

[@N1ghtR1der666]

I think he noted that the halloumi was cooked at 100 degrees C so that suggest to me the heat was back on or perhaps on and off just to keep the water at just under a boiling point

[@EdJones99]

I made this cheese today and found that keeping the temperature around 100 degrees was necessary to cook the Halloumi properly, so I would leave it on the heat.

[@DireChris]

Hey Gavin, I worked in an Indian restaurant in my youth. When making paneer I think i remember they added a small portion of the previous batch into the mix. Is there a benefit for this or is it a bad habit?

[@SeraphimKnight]

Probably just to kickstart the fermentation. Bakers in the old days used to mix in old sourdough in with the new batch for this exact purpose.

[@DireChris]

Thanks =]

[@AndyMcBlane]

Hi Gavin. Any tips for cooking on an electric cook top?

[@GavinWebber]

+Andy heating the milk or cooking the final product?

[@AndyMcBlane]

Gavin Webber heating the milk. On a gas stove it's easy to get the milk to the desired temperature and then turn the heat off, and it's not going to keep heating, whereas on electric the element retains all the heat.

[@AndyMcBlane]

Gavin Webber I was thinking I may be able to move the pot to a room wooden cutting board to stop rapid heat loss/gain from the element

[@GavinWebber]

Have a look at the method I use which should work for an electric stove top; kzbin.info/www/bejne/hZXOqpmnn89meaM

[@rickymac47]

I tried to make Halloumi yesterday following your instructions (as much as possible) and at the stage where you leave the milk to set mine simply didn't. It just turned into a sloppy mess (which you mentioned in this video). I left it for 40 minutes and checked it and it was clearly not set so left it a further 20 minutes and it still wasn't set. I carried on anyway and after pressing it did form a decent solid mass, but when frying it the inside of the cheese went like feta - not nice at all. Where did I go wrong? Not enough rennet? I bought tablets and each tablet supposedly does 50L so I had to break a small amount off one tablet.

[@GavinWebber]

What type of milk did you use?

[@rickymac47]

Full fat whole milk

[@GavinWebber]

Is it pasteurised/homogenised? Did you add some calcium chloride before adding the rennet?

[@rickymac47]

It was pasteurised mate. I did add Calcium Chloride, yes, but I had to guess how much as it's in crystalline form rather than liquid like you used. Perhaps I didn't use enough? Thanks for your help btw.

[@aga5897]

That's a really good point - what concentration calcium chloride do you have in your bottle Gavin ? Basically it will be CaCl2 in water, so how much do you have in yours ? I f you have a [M] or % rating on the label i can calculate how much crystal needs to be in how much water to get the same as you got.

[@Taikausko]

Gavin, where are those weekly podcasts? I havent been around cheesemaking for a while, but I noticed that last podcast is dated APRIL 13, 2017. I also left you a voicemail again :)

[@johnlogozzo8725]

Would basil or oregano work as the dried herbs?

[@GavinWebber]

+John Logozzo mint is traditionally used. No idea is others would work.

[@rubygray7749]

I've never seen commercial haloumi with mint. Usually it is plain and I add my own choice of spices to the outside before frying. Other herbs and spices work wonderfully well.

[@dimihal7857]

Oregano works but too much will overpower the cheese taste.

[@metallisticate]

this cheese is very famous in cyprus and tr. we're calling it "hellim"

[@agapiosagapiou]

You can age them with salted wey for 40 days

[@George_Washington_]

how close were you to the sun when shooting the video

[@sanahamdeni1548]

❤❤❤❤❤❤

[@MichaelBerthelsen]

Looks like a firm, fried feta-like cheese. Would love to make this some time! Delicious! =) How would you compare the taste to feta?

[@GavinWebber]

+Michael Berthelsen totally different. There is no acidity to halloumi.

[@heetoo7264]

Michael Berthe

[@manosxa]

Hallumi the king of cheeses

[@isaacgraff8288]

Wife: It looks like fish. True Grilled Cheese Sandwiches?

[@faethe000]

Why do you go so much hotter in the beginning for this recipe than in your previous halloumi one? Does it make some kind of difference?

[@GavinWebber]

No difference, just a variation between two recipes.

[@faethe000]

I'm in the middle of making it right now. Went swimmingly so far and now the blocks are cooking in the whey. You rock!

[@JayNewberyy]

shame about the exposure, on a plus the quality is great.

[@GavinWebber]

+Jared Newbery noticed that I fixed the exposure half way through. Tried to fix in post but to no avail. Great cheese though

[@peoplethesedaysberetarded]

Aha! I am finally first in!

[@peoplethesedaysberetarded]

Great video, Gavin! Halloumi in a few hours is a tempting prospect.

[@samwheale]

cooking with the cheese man, love it looks like one hell of a hallumi, i trust cheesy jokes are encouraged here?

[@GavinWebber]

+Sam Wheale love cheesy jokes!

[@dimihal7857]

Just don't make them too cheesy

[@TheSubzeto]

This is how I want to die

[@MajorDumperoo]

It would seem that strictly following the instructions with the kit would not yield good results.

[@GavinWebber]

+Major Dumperoo yes, the floating times were a bit out, but it did mention to wait a bit longer for curd set if no clean break at 45 minutes. Other than that I think it was fairly sound. It's just that I'm a seasoned veteran so knew what to look for.

[@tomwinchester4091]

No disrespect, but Halloumi should be melty.

[@GavinWebber]

+Don Winchester no disrespect, but not Halloumi in Australia made by the Cypriots I know.

[@DireChris]

I've eaten alot of Halloumi in alot of restaurants, the only halloumi that melted instead of going soft was the cheap stuff i got in the supermarket because I'm assuming the process for making it on a mass scale is different somehow. I'm assuming it's the boiling phase isn't there, but I don't know. I'm no expert.

[@starlinguk]

Mozzarella should be melty, halloumi shouldn't be.

[@tziuriky86]

Halloumi should stay firm, that's why it's perfect for grilling and frying. If it melts, than it's not halloumi, but mozzarella.