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 ♥️

[@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!!!

[@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! ❤

[@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!

[@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 🇨🇦 👋

[@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.

[@izibear4462]

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

[@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

[@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 🤩!!

[@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

[@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. ❤

[@JoshuaSanchez-um4xs]

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

[@mariafusco7899]

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

[@mertakcay8550]

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

[@fafasedareloaded1558]

Cyprus is a dreamland, a true paradise...

[@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???????

[@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.

[@laviniap9717]

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

[@Refika]

❤

[@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.

[@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.

[@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.

[@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!

[@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!

[@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.

[@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

[@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!

[@anniemody]

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

[@shuermarvin577]

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

[@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.

[@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 🇳🇴

[@Martina1192]

I use leftover whey water in bread making instead of regular water.

[@sharon---whatwedoing1688]

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

[@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!

[@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!

[@janinafisher101]

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

[@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.

[@danielleshelbourne220]

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

[@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!

[@basmatelzaatiti5110]

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

[@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 :)))

[@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!

[@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!

[@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.

[@mickeyfash3943]

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

[@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 💖💖💖💖💖😘😘😘😘😘💖💖💖💖💖😍😍😍😍😍!

[@kaylyngruber5775]

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

[@dunn9q5w]

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

[@marciavaldez7767]

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

[@AnastasiaGika]

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

[@Refika]

❤❤❤❤

[@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 🇿🇦

[@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!

[@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!)

[@diananoonen2262]

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

[@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

[@mcholyoke6178]

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

[@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.👏

[@rabaabchugh]

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

[@valeriemason1611]

Very good Rafika, YOU are killing it! Keep up the product utilization.

[@jandereski6904]

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

[@mariamabdeali32]

This needed to exist in your channel ! 🥰😍 I love u rafika

[@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.

[@yagmur0328]

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

[@bluerose6859]

I want to try this! Thank you for sharing! The addition of the mint sounds interesting too!

[@nelo4real]

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

[@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.

[@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.

[@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 😽

[@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

[@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.

[@gracieosornio9291]

thank you for sharing with the world your recipes ! love your amazing team & your big heart Refika

[@evhanmyz8900]

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

[@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)

[@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.

[@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

[@luvluvtimtam]

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

[@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

[@DrBrunoRecipes]

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

[@nathant2309]

I'm so excited for this video I really want to make halloumi sometime and I watched your turkish video about it but now this is out! Watching right now

[@kidsnkittens]

Your joy is contagious! I’m so excited to try this recipe! Have to order renet and then be brave! Haha. Thank you for sharing your culture with us!

[@drswarna6334]

Thank you. You make me want to move to Turkey. Lots of love and hugs.

[@eliagron8750]

This is so cool.I am so happy for this recipe video. I was just going to write to you asking you if you can show us how to do Kasar cheese. I was viewing your videos that ask for Kasar cheese. Here in the Caribbean I can not get that in the market, so maybe it can be done at home. I thank you so much for this recipe. I do requesón cheese at home. It's the lemon in the milk one.😊 I thank you so much for this recipe. BTW , te ves hermosa. Gracias a ti y a tu gente por este canal y pot todas tus recetas!🥰😊. Thanks to you and all your crew.

[@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 👍👌😊

[@cindyou8446]

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

[@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

[@ruthpatandin6057]

Love your channel sending you love and light from South Africa 🌍

[@Refika]

Hugs to South Africa 🤗

[@clairewright8153]

To be completely honest, I’m not sure if I’ll ever make this, but your recipes at the end, yep I’ll be making those. OMG they look so good. I truly hope your economy improves and that things improve for everyone 💗💗

[@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!

[@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...

[@mdabdulbari1555]

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

[@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. 🤍💚❤

[@ivonequerl6230]

Thank you so much , so jappy to find your english , speaking again . 👏👏👏💖

[@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 ❤️ !

[@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

[@wendirjd]

Brilliant video as always. Here on the Costa del Sol it's very difficult to find raw milk though. Educational, fun & no bs. Love your videos Refika. We're all feeling inflation everywhere unfortunately - I wish Turkiya the best!

[@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.

[@incoronatabarranca1762]

You’re amazing you’re sooo good at making cheese ,🧀 it looks amazing, the second cheese looks like ricotta that us Italians love ❤️,I love that you use everything out of the milk. I remember as a child my mum used to put toasted bread in the whey and we had it for breakfast.