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How To Make Akawi And Halloumi Cheese At Home

Store-bought cheeses make life easier. But enterprising home cooks can also craft their own akawi or halloumi.
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Ingredients
  

  • High-quality milk - sheep and goat are traditional
  • Rennet to curdle the milk
  • Cheese molds
  • Cheesecloth for draining
  • Brine solution for soaking
  • Herbs like dried mint (optional)
  • Time, patience, and practice

Instructions
 

Refer to traditional cheesemaking guides for detailed steps. Key high-level pointers:

  • Curdle the milk gently at warm temperatures between 90-105°F
  • Halloumi requires more kneading and pressing to achieve its texture
  • Air-dry freshly molded cheeses before brining
  • Use a 7-10% salt brine solution and maintain proper acidity
  • Soak cheeses for the right duration - 12-24 hours up to 2 months
  • Age cheeses in climate-controlled conditions
  • Handle cheeses carefully to avoid damage
  • Ensure ideal humidity levels are maintained

Notes

It takes skill and numerous rounds to master the intricacies. But tradition-minded cooks find the hands-on process rewarding.