My Childhood CHEESE Recipe! 😍 How to Make Halloumi At Home?

[@milawong4718]

On behalf of all the living things: animals, veggies, bacterias etc., thank you for not wasting anything. You are an amazing person! On top of being the best chef and a teacher!

[@bobkabob7540]

I love how she respects all the leftover ingredients and is using it for soup or pasta water.

[@aimeemorgado8715]

My mother always said: "Enough is as good as a feast." Using what you have and connecting abundance with stewardship and sustainability is such a beautiful concept. Gratitude is one of the lovely outcomes. I am grateful for your channel and your followers.

[@letstalkem6979]

I’m half Turkish Cypriot and Half Turkish but born and raised in London, UK. I love watching you guys, you not only show beautiful morals and manners and represent Turkish people well but you introduce traditional cooking to us all and make it so easy for us to cook! Thank you guys ♥️

[@hananyousef5150]

In my country, we have the famous halloumi sandwich, fried with a sprinkle of za'tar, sliced olives and tomatoes 🥰

[@jacobdouglass2951]

Sounds delicious. Where's this country

[@hananyousef5150]

@@jacobdouglass2951 it sure is. I'm from Kuwait 🇰🇼 ♥️

[@mikabitar2945]

@@hananyousef5150 I connot ku-wait to try it!

[@cinders302]

I'm from Canada and Za'tar is one of my go-to spice/herb blends which I make myself.

[@aybikemeelis2547]

This is not a cooking show anymore, its like a biology/chemistry lesson😄Dont you love Refika!❤

[@cinders302]

Absolutely. I'm from Canada, and thoroughly enjoy her efforts - especially since her background isn't even as a chef!

[@jensonlim9907]

Lovely! Just to say, "Lor" is similar to "ricotta" - the byproduct of a previously made cheese. Equally awesome.

[@karlayork877]

Thank you for this information. I was about to ask Refika whether lor/nor was about the same as ricotta.

[@jacobdouglass2951]

Thank you for giving me what the cheese will taste like

[@DianeH2038]

I just saw this video and made a similar comment before I saw yours! the whole process makes so much more sense to me now.

[@manojthomas9859]

Ricotta is made from the whey water of Mozzarella cheese

[@janetbarkwith6369]

I very often make adighe (Circassian) cheese, (not dissimilar from halloumi, but I use yoghurt as a starter and it's raw, not cooked cheese) and then make my bread using the whey instead of mixing with water. it makes lovely, light and tasty bread.

[@jacobdouglass2951]

Thank you for this information. Do mind sharing your bread recipe. I've made a few recipes and don't like the outcome of it

[@Armymum13]

I love trying to make different cheeses at home!!! I like you comparing it to making bread. Everytime I think it's too difficult to make, I remind myself these are ancient food products that people have made for centuries, long before cookbooks or technology. We can do this!!!! I can't wait to try this!!!

[@jem8472]

I just had my first attempt at making halloumi and it worked! It has a rather milky taste to it but I have added a bit more salt as it wasn't salty enough. The rest is now chilling in the fridge.

[@JezreelFigura-ve7ql]

Refika, I love your stories and background that you share with us during your videos. It’s sweet and the time you take to shoot videos in English is much appreciated! Thanks Refika and team! ❤

[@laviniap9717]

You look great Refika. Better every time. Thank you for the recipe 😊

[@Refika]

❤

[@mariafusco7899]

You brought me back to my childhood when my mother made rennet custard, sweet, delicious! Thank you so much!

[@MariaGSL]

Brilliant!! Refika has a wonderful way to explain why and how things are made. It's very interesting how making halloumi leads to get another cheese. ❤

[@jandereski6904]

I was taught about fried halloumi cheese when I was visiting South Africa many years ago.. DELICIOUS! Thank you for teaching us how to make it from scratch. I have yogurt, the way you taught me to make it, incubating right now. Refika, please keep inspiring us! Hugs & love from Alberta, Canada 🇨🇦 👋

[@cstz]

I still remember watching my grandmother milk the goats and making cheese by hand, when I was very little, here in my country. Even if the process here is quite different, seeing your care, and how you use traditional instruments, is making me remember her so much, and I'm actually a bit emotional. One of my biggest regrets is that I was too young to learn the whole process from her, so I might give this one a try as a way to honour both cultures. Such a pleasure to watch this one, thank you.

[@izibear4462]

I love, love, LOVE the fact that you promote no waste. ❤

[@mertakcay8550]

Bu tarifin hem Türkçesini hem İngilizcesini izledim, bir noktadan sonra neden aynı tarifleri burada da izliyorum bilmiyorum :D Harikasınız, tarzınızla ve savunduklarınızla. 💖

[@bauerhausws7611]

We have made halloumi since your first halloumi video! In Juneau Alaska, we cannot find milk that will make other cheese. Probably it travels too far and too long. Fresh halloumi is wonderful!

[@fafasedareloaded1558]

Cyprus is a dreamland, a true paradise...

[@MB-mk7qn]

Reminds me of my Finnish grandmother’s squeaky cheese but I don’t know how she made it except she used rennet but the cheese looked slightly toasted or browned on top. Might have been from the cows first milk after a newborn calf???? I should have asked more questions before she passed away 😢good job on your video. 👍Hi from USA. (I enjoy Turkish series filmed in Istanbul). Love your channel.👏

[@sushilaluchoomun350]

Hi Refika and team. I'm from Mauritius. Don't know if you ever heard about this country. I've been to Istanbul some ten years back and only two person knew my country.... I came across your videos while browsing and since I'm addicted. I loved Turkish cuisine and now this..wow. ive been preparing some of them. Here we do prepare Nor but we call it paneer. And i use the liquid to prepare any dough. There's many things in common in our cuisine and some vocabulary too. Well dear continue to please us. Thanks

[@Meggs23]

"A cow attacked me..." I can only assume Refika was trying to make friends with the cow and the cow was just having a bad day. Refika is pure love and light. Thank you lady for all that you do.

[@anniemody]

Such a lovely & easy way to make Halloumi. Lor (the byproduct of the cooking liquid) makes for a delicious cream cheese spread too.

[@JoshuaSanchez-um4xs]

I love how your channel is very positive and educational, can’t wait to make this in the near future.

[@tamaragrottker7677]

Thank you for this recipe! I loved in Cyprus (south) in the mid 80s for 1 year and the flavor of this cheese still stays with me. They now sell it here in stores (USA) and I was so excited. But, as it was not so fresh, I was not impressed. But, this is amazing. Now I can make my own. You and your team are heaven sent!

[@papassmokehouse549]

Beruit airbridge???????

[@anne-marie9842]

Great video as always, Refika. Thank you. I love haloumi cheese and we have a very good commercial cheese maker who makes delicious haloumi. Seeing how much milk and work goes into making cheese, I understand why it’s so expensive! Greetings from New Zealand.

[@mindful47]

Yes dear I do miss this kitchen , thanks for listening to us ! With this kitchen background, u will get MORE subscribers I'm sure !! Yay 🤩!!

[@AB-qo3xh]

I already know how to make halloumi but I enjoyed so much your way of talking and explaining things that I stayed for the whole video. It's both informative and relaxing, it feels like my grandma's kitchen :) thank you! Also: if you add 4% max of salt in the residue water (1 l water + 4 grams salt) you can store the halloumi in this brine, in a close refrigerated container.

[@dromo37]

Lived in Cyprus for 5 yrs,want to come back one day! Foodie amazing.Thank you ! In Ukraine we make cold soup out of whey ,it's great in summer.

[@maghouinbeg5011]

Looks fantastic! My family loves 'falafels and squeak'. It's falafels served with a couple of slices of pan fried halloumi, with onion rings, and coleslaw (cabbage, red onion, carrot, apple, cranberries and garlic mayo). It is such a tasty plateful. There's sweet, salty, and savory.

[@sharon---whatwedoing1688]

Hey I love your videos especially when Bahar is mischievous with the editing. Love all the way from Trinidad

[@randomjasmicisrandom]

A great Blue Peter “Here’s one I made earlier” moment! (A British children’s tv program on since the 1950s for those who don’t know what that is!)

[@mickeyfash3943]

Thank you Refika, I can’t wait to show my husband this video so we can make this together!

[@Mrs_Insane13]

My dream is to spend entire days on cooking and just enjoying life like this. I love this so much. It might seem so extra, but for sure is so rewarding. I will try this one day!

[@shuermarvin577]

I like that you don't waste anything attitude. Thank you, Refika.

[@OSheaDean]

Such a simple process the traditional way. Some cheese videos make it seem so hard, but if ppl could do it with no fancy equipment, it must be possible with practice. Love the 2nd cheese tool

[@yagmur0328]

Thank you refika for representing our cypriot culture to the world❤️😘

[@vivianramsay2527]

I'm collecting all kinds of raw milk recipes as I have a neighbor with a small dairy. Just made my first butters today 😀and now want to make sure I'm using all the milk parts up! Yes, we feel the same ,can't waste any! I'm finding you have all the recipes I need plus a few extra I didn't know about! Thank you! Your channel is amazing!

[@hailynewma9122]

just when I thought I couldn‘t love this channel any more … a Halloumi recipe, that‘s so great. Thank you

[@refikaninmutfagi]

Hehehhe thank you thank you... uou created a big smile on my face

[@hailynewma9122]

so we both have a big smile on our faces :)))

[@CatnapperAdventures]

Thank you for another great video. You've given so many ideas and good food recipes to us, and I really appreciate that. I also bought your chef's knife (shipping was very fast, and the packing was great), and I love it. It's fast becoming my go-to knife for just about everything. Take care, stay safe, and much love to you all from this old Texas girl.

[@batabbit7731]

I make a salad with Halloumi, soft egg, and mint. The runny egg yolk acts like a salad dressing. I also bake Halloumi with roasted peppers and sausages for a quick and easy dinner.

[@pdcarren1]

Wow!!! The last two weeks I have been reading about Halloumi cos I ve never tasted before and here we are!!! Rafika r u connected with my mobile or what? You r the best!! Greets from 🇳🇴

[@papassmokehouse549]

Spent a lot of time on the island during the 1980s and fell in love with the food and culture.....now I can make my own haloumi

[@ramonajordan3875]

Sending all of you love and light. I'm thinking I would love this cheese. Thank you for showing us how to make it fresh!

[@adill2171]

As always, Refika, an outstanding presentation, full of interesting and relevant information. You and your supporting crew are to be commended, and I thank you all for being such a wonderful a part of this island planet we call home!

[@janinafisher101]

I LOVE halloumi! And I love Cyprus. I also love that you promote using everything, wasting nothing! I love you, Refika!😊👍💝

[@tanyahouston5635]

It is very difficult to obtain raw milk in the US unless you have a milk cow or goat. I enjoyed watching you making it! Great video! 📽

[@annbrookens945]

I was coming here to say this! I would love to try making cheese but where can I get raw milk???

[@grovermartin6874]

@@annbrookens945 There are occasional goat herds around in New York State. Many noncommercial, just families who raise them for themselves. We never had more than four ladies to be milked at one time, and they produced wa-a-ay more milk than our small family could use. I was happy to find people who were appreciative of it. "Sweet milk," some called it. We drank it, made yoghurt, and cheeses. My favorite was fresh ricotta, which Refika made with the whey, the name of which was three letters, but I've already forgotten which three! Roc? Nor? Ask around in the countryside at the smaller herds you see. Raw milk is legally available in some states, but not all. Good luck with your search! And Refika, whatever you are doing, is working out well for you. Looking fantastic!

[@Tamaresque]

Just try ordinary full cream milk. The boiling of the milk is very much like pasteurising it, so not much of a difference in the end.

[@MyFocusVaries]

Regular milk will work, but organic milk may not as it's heated to extremely high temperature, which kills the enzymes necessary to create cheese.

[@sukriyeekin1656]

Birtanesin Refikam seni çok severek takip ediyorum yıllardır. Her yaptığın işi mükemmel yapıyorsun.gurur duyuyoruz seninle.seni ve ekibini görmek isterim inşallah üniversiteyi kazanıp İstanbula gelince sizi görebilirim.olabildiğince destek olmaya çalışıyorum size,daha fazlası da olur inşallah. midyattan selamlar hepinizi öpüyorum çok 😻💕👏

[@refikaninmutfagi]

Cok cok tesekkur ederim sukriye beklerim istanbula insallah universiteyi kazanip geldiginde 😘😘coook guzel acilsin yolun

[@meancuisine8]

Refika, Your content is so awesome! You're passionate, creative, and so NOT BORING!!! Thank You so much for sharing You, and Your culture. So FANTASTIC! Blessings and Abundance upon You!

[@lauradolanteverow9619]

Thank you so much for this recipe! It's impossible to buy halloumi locally and I love it. I can't wait to make a batch.

[@basmatelzaatiti5110]

I really enjoy watching your videos and learn different ways thank you for all your team 👍🌷

[@evhanmyz8900]

Merhaba iyi akşamlar Refika hanım tariflerinizi çok beğeniyorum teşekkür ederim. ⚘👍

[@nelo4real]

“This is the whey” 🤣🤣🤣🤣cracked me up with that Mandalorian reference. You guys are the best, I'm always learning and laughing.

[@cosmo655]

Refika has the most beautiful voice and she uses it to explain things in such a nice way, but most importantly she tells me how i can make yummy cheese at home. Thank you to all you of you behind this channel!

[@platformblues]

Refika, you're blowing my mind with the fact about cows eating cheese! I never put it together before, but of course that's the reason why rennet is found in their stomachs!

[@alketasala2524]

I love your recipes! Colorful, innovative and yet traditional! I also love the interaction you have with the environment around you. Your kitchen vibes like home! Well done Refika and team!

[@AnastasiaGika]

Ι have no words..... Always surpise us with your words and cooking!!! Love you Refica, you and your team!!! Unique!!!!🥰🥰🥰🥰

[@Refika]

❤❤❤❤

[@moi-wn1hs]

I was waiting for this recipe to come! Thank you so much, halmuni is one of the most versatile cheeses that never gets boring

[@luvluvtimtam]

Thank you so much for sharing this recipe. Haloumi is expensive here, i didnt think it cld be made at home!

[@diananoonen2262]

I have sent this out to my Koumbara to make with her fresh A2 raw milk! Beautiful cheese. Thankyou.❤❤❤

[@lisasop2681]

Great greek Cypriot cheese!

[@eimaan1324]

Hello, I am a new subscriber from Canada. Best wishes for you and Turkey government and kind people of Turkey who allowed Afghan refugees in and welcomed them with love. Hope all Afghans appreciate it as well. I loved your accent while speaking English 😊. I remember when I was young my dad used to buy it from people who used to make it fresh just right when we got up in the morning and we would enjoy it for breakfast with fresh bread and sweet black tea. The only difference was that after all the process you explained, they used to put it inside small cotton bags and hung it on long stick on the shoulder to bring it to the alley and call loud so that people buy it from him. They wouldn’t boil it afterwards. We used to call it paneere khaam(پنیر خام ). I will definitely make this for my parents and I am sure my husband and kids will love it as well. Thank you

[@neoteo4506]

Hi Refika and happy Ramadan from Cezayir. Today I tried to prepare haloumi with my daughter, I got 160gr of l'or and almost same of haloumi from 3 liters of milk. Now I am waiting for sunset to get it with "bereket" iftar. I wish I could send a Pic of it just to show the result, cheers.

[@bevstacey-hale9603]

Oh my goodness can't believe it's that easy.... lots of work but not difficult work ... thanx for sharing... with lots love from 🇿🇦

[@biophile2]

I have not made cheese but when I strain yogurt for what we call in US Greek yogurt, I use whey to make bread.

[@rabaabchugh]

Thank you for sharing the recipe and as always, brightening our day!! I'm in my happy place watching these videos 🤩

[@dunn9q5w]

💕💕. I cube halloumi and put it on a skewer with vegetables and grill. Love your videos!

[@catpawrosales4265]

Looks soooo good! I miss Halloumi so much, and finding milk that isn't UHT where I live...no can do. One day I will visit Cyprus and eat fresh halloumi and all sorts of wonderful fresh food til my heart's content 😽

[@jandereski6904]

You are all such beautiful, generous people. Thank you for teaching me

[@marciavaldez7767]

Will need to try this. Keep sharing your unique recipes. Thank you for your peace and kindness, we all need these thinga.

[@atanasdubarov]

Yesterday I tried to make some fresh mozzarella at home and I think I got something wrong, but what I got in the end was very close to halloumi cheese in taste and consistency and basically it was very very nice. Today I open my KZbin and voila! You are making home made halloumi cheese. :) Greetings from Bulgaria. 🤍💚❤

[@DrBrunoRecipes]

Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@najatskitchen]

Omg , my late maternal grandmother used to make magarina bulli for us when she visits us. She was Turkish Cypriot. Thanks for sharing This recipe Rafike.😘😘😘

[@danielleshelbourne220]

I absolutely adore halloumi cheese and now I can make my own - wave goodbye to my waistline 👋 😬

[@mcholyoke6178]

Your recipes are out of this world!! I will try this cheese. The cream cheese was absolutely delicious!

[@kaylyngruber5775]

Really enjoy your videos! You make these recipes easy and accessible to people and you have a beautiful kitchen.

[@surekhapant202]

Hi Refika, we also make this in India and it is known as Paneer. . We make this by using lemon juice or vinegar bin warm milk. We strain it in the muslin cloth. Thanx for the recipie sonee can also try making it like this. 🙏🙏

[@surekhapant202]

How wonderful is your recipe. As we do not add any salt to the whey we use it to make the dough for Chappati or parathas. We also use it to make our lentil. It is best...

[@utkua]

You can even make crisps with this cheese, I slice them as thin as possible, and shallow fry, then it can be dipped(home made mayo, some mustard with diced shallots...). Great and ketogenic as well...

[@yusufsuleyman624]

I am of Turkish Cypriot heritage and I love tarhana soup with grilled cubes of hellim added and bulli makarina with loads of grated hellim and dried mint, delicious 👍👌😊

[@johnbutler5650]

I accidentally hit the dislike button ( because I apparently have no hand/eye coordination! ) I hit the like button immediately, hoping to counter it! For the record, I would like to register a second “ like “ ! This is a wonderful video! Thank you for sharing it with all of us!!

[@manojthomas9859]

Liked your presentation.I am a dairy Technologist from India.My Masters Thesis was in Mozzarella cheese.But learnt about Hallumi cheese just now.Thanks

[@ayad1897]

The good thing about making cheese at home is that you can add any flavor to it, for me i always add red pepper 🌶️ i love it. Thanks for sharing this video 😊.

[@nozee77]

I remember spending holidays in Cyprus with my mommy, and they served delicious Halloumi Omelette for breakfast. That was my introduction to this wonderful cheese. Very beloved memory of mine. 💚💜

[@bobbyjones2911]

Hello beautiful chef 🌹 omg I'm drooling this looks amazing 🤤🤤🤤🤤 just like I have said many many times before your show is full of surprises I'm impressed this product looks so delicious and like always I can't wait to see you guys next week sending lots of love to you and to your team 💖💖💖💖💖😘😘😘😘😘💖💖💖💖💖😍😍😍😍😍!

[@mhhawali3148]

what a traditional recipe! i used to stress on the cut-and-stir phase of haloumi which the curd size isn't uniform. Seeing you 'destroy' it with your hand, then pressing it in wooden-bamboo baskets... it kinda blow my mind. Gonna try with 4 liter

[@GardnerWoods]

Thank you, it was like listening to my grandmother telling me how to make halloumi cheese 60 years ago in kyrenia

[@GardnerWoods]

She used to hang the curds in muslin bags and bottle the cheeses in big glass bottles with brine. Every morning we would have eggs and grilled halloumi and tomatoes for breakfast before heading out to swim in the bay behind the castle.

[@ramanaarti]

Thanks a lot for this recipe, Refika. I make 'paneer/cottage cheese' similar to lor at home so will definately give this cheese a try. Lots of love and best wishes from India ❤️ !

[@chefandsteward]

Just discovered you and I love you! Much love from your Jamaican expat sister

[@mdabdulbari1555]

Very smart presentation. Best wishes for our brothers affected by recent earthquake.

[@محمدحسين-ذ7ذ8ع]

In the Mediterranean syrian coast close to Cyprus lots of greeks came from crete in the past with lots of greek recipes and traditions one of them is hallomi making and raki ozu drink

[@seiblair43]

I have only had halloumi once and we did what you said...we fried it in butter on the top of the stove. But....I am sure it was not as good as what you just made. Mine came from the grocery store and it was not as wonderful as yours is. Thank you so much for sharing how you make halloumi.

[@kirbyesque]

I cooked and baked professionally for much of my later adult life, and continue to cook for family, friend and myself. I’m just exploring Turkish cuisine and I am blown away by the richness and layering of flavors. I’ve made mozzarella and ricotta in the past and can’t wait to make your halloumi recipe- what we don’t eat will be given as gifts! Thank you 🙏

[@noorasroor2611]

We make aragula and hallomi salad , fill the sambosa and spring roll with ( shreded hallomi+shreded carrots+diced tommato +little of zaatar ), with egg for breakfast with sandwiches but I never tried it on soup and pasta🙊 so hopefully next time I will try you reciepes ( love your recipes all thanks from your follower from Bahrain)

[@suzannelang8792]

Hi Refika & Team, I’m so excited to try this recipe. I’ve only ever had packaged halloumi from the supermarket, so I’m extremely ready to experience the fresh version . Would you please tell me the approximate amount of salt needed for the halloumi in your recipe? Some halloumi I’ve bought are almost inedible from being overly salty, & I love salt. Thanks from an Aussie fan. 🇦🇺 ❤️ 🇹🇷

[@mhhawali3148]

not over 5% of wet yield which you can find by weigh it after cooking. For example i had a 1000 gram of haloumi, then i sprinkle no more than 50 gram of salt. Overly salty haloumi in supermarket probably those that salted in a brine, a very salty liquid.

[@cindyou8446]

Your passion about foods shines through on your body language and your words! 😍

[@stephanijansz6824]

I have been in cyprus for nearly 9 yrs and thie was one of my favorit .

[@beckyoverstreet7478]

Fantastic video ! You explain everything so well during the recipe’s process.. I also enjoy that you explain how to use the recipe and how to even use the whey! Thank you to you and your crew you all do an awesome job on these videos!

[@fathiyaabdulqadir5549]

Thank you so much For the information, it was not just cooking ,it was a whole lots of information on the past present and uses of Haloumi cheese Great show and research.

[@katherine8900]

So glad you showed us this cheese! 😍

[@Refika]

Hope you try it someday

[@milenaflores1535]

Rafita, I engaged in the adventure of making “halloumi”, it was a lot of fun and the outcome delicious!!! Thank you for sharing the recipe!😊