Home made mozzarella/halloumi… or hazzoumi as I like to call it.


Sometimes I can’t quite believe how I spend my time. This Saturday I spent most of the day with Beth, which isn’t so unusual. But we spent most of the day sipping our home made elderflower wine and making cheese. We don’t do that often.

Beth went to get milk from a local farm, and then we spent some time contemplating different recipes, converting measurements till we came up with our own. Now, I hesitate to name the cheese. Some recipes called it mozzarella. Beth said last time she tried she ended up with something that was more like halloumi. After my time at various Slow Food event, I am reluctant to relate our amazing creation with others that are so particular to their region and ingredients. So I declare it hazzoumi.

We followed Local Lemon’s recipe and until further notice [and I can get the photos off Beth’s camera] I recommend that you do the same. We definitely got incredible curds. The next stage of the kneading was trickier to judge, and I think that is the bit to work on… that and the vegetarian rennet.

But when all was done, we munched on toast with our hazzoumi and it was good stuff. We also tried to make ricotta from the whey, which was a total failure and there wasn’t much goodness left in the whey. We did make bread with the whey and concluded that it could be usefully used in risotto. I’m not sure what the bread turned out like, as I had to leave before it was done.

Today I had some raw and some fried like halloumi.

Is it mozzarella? No. Is it halloumi? No. It’s hazzoumi!

They were both delicious and I’m excited for more cheese making and brewing adventures.

Read Beth’s take on making cheese and the conundrum it sent her into here





11 thoughts on “Home made mozzarella/halloumi… or hazzoumi as I like to call it.

  1. The bread was delicious, and I have put 2 litres of the whey in the freezer for risotto, and the rest, which wasn’t much, went on the plants.

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  3. What a success and it looks delicious. Was it also ‘squeaky’? I once attempted to make cottage cheese using malt vinegar in the absence of lemon juice. What a stained, awful-tasting mess it was :)

      • Hmm, I think paneer is what I attempted making. I remember seeing it being made at home and it always turned out into a nice, firm block…but not this. My attempt at labneh was more successful – do try it (if you haven’t already)

      • Oh gosh, it really was so long ago that we were there last. Let’s certainly do it again. Enjoy labneh-making and the results, I’m sure T will be delighted. Love it with olives and fresh tomatoes…yum.

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