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Homemade grilled cheese

quickly made / well prepare Gimmicks veggy

Homemade grilled cheese (AKA halloumi). The wording here is different to what you are used to in my recipes.

If you want to season the cheese, you can mix in the herbs or spices when filling. Finely chopped dried tomatoes are also very good. Alternatively, mix the salt with herbs at the end.

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3 L raw milk from the farmer 3 knife points ME culture (you can buy on the internet) 2 tbsp yogurt 1 tsp salt 0.2 g dry rennet or 15 drops liquid rennet

Salt brine

Per liter salt bath: 800ml water, 200 ml whey, 140-180g salt

Per 1/2 liter salt bath: 400ml water, 100 ml whey, 70-90g salt

Preparation

  1. Heat milk to 35 degrees, add ME culture, salt and yogurt and stir
  2. Wait 90 minutes, called acidification
  3. Reheat the milk to 35 degrees, remove from the heat
  4. Dissolve the dry rennet in 50g warm water and stir into the milk
  5. Leave to rest for 30 minutes
  6. Cut the jelly into 1.5 cm pieces with a knife, horizontally and vertically
  7. Leave to rest for 15 minutes, then you will see the whey
  8. Stir the mixture, break up the large pieces
  9. Wait 30 minutes, stir again
  10. Wait 30 minutes, stir again

Preparing the weights

Prepare the cheese molds, which you have of course washed out well. Prepare the weights - I use stones that I have packed in freezer bags. Enough stones to fill a cheese mold 3/4 full, pressing pressure: 1.5 kg.

Brine

Make the brine. The quickest way to do this is with hot water in which you dissolve the salt.

Filling

  1. Line a cheese mold with cloth
  2. Place the mold on a rack in a high bowl
  3. Pour the curd into the mold with a ladle
  4. Pour in the whey
  5. To press, place 2 cheese molds filled with stones on top of the cheese.

Turn

  1. After 20 minutes, remove the cheese from the cloth and turn it over, then put it back in the cloth
  2. After 60 minutes, turn and press again, sometimes using more pressure if necessary
  3. After 120 minutes, turn and press again
  4. After 240 minutes, turn and press again
  5. Turn and press again after 260 minutes

Rest

After the last turning, leave the cheese to rest for 1-2 hours, then cut into slices, halve the slices, heat the whey to 90 degrees and leave the cheese to soak in the whey for 5 minutes until the slices float to the top. Remove from the whey and leave to cool in very cold water. Then pat dry and rub with salt. Either grill or pan-fry immediately or vacuum-seal.

 

 

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