Some time ago I promised that I would try and get a hold of a video showing the making process of Lysiotiko Halloumi. Well this time is here… On my last trip to Cyprus this summer I made the video. And here it is… the making of Lysiotiko Halloumi…
The video gives an overview of the traditional process of making Halloumi, as it has been passed through generations to the descendants of Lysi. The process varies from region to region, hence, the different tastes of traditional Halloumi across Cyprus. Lysiotiko Halloumi separates from the others in terms of its color (it is more reddish), and for me personally, superiority in taste, either fresh or aged.
It should be recalled here that the traditional halloumi, is made only from sheep milk with the addition of some goat milk. The process shown in the video is not to be associated with commercially produced halloumi, where the process is optimized for efficiency, and cow milk is used.
The halloumi making process can be divided in9 steps:
- Milk collection (milking the sheep and goats)
- Addition of enzymes to form the curd
- Collection of the curd
- Forming and straining the curd
- Cooling of formed curd and simultaneously collecting Anari from boiling whey
- “Cooking” of curd to yield halloumi
- Cooling of halloumi
- Salting
- Consumption or aging of halloumi
The video begins at the collection of the curd and ends when the “cooked” curd (now halloumi) is laid to cool before it is salted. (On my next trip I will try and make a video of all 9 steps).
I hope this video is informative enough. It will not assist you in making Lysiotiko Halloumi, as the “secret of the trade” lies in the timing and temperatures, the experts say. But it is a start…
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