Halloumi is one of those cheeses that seems like it should be complicated to make. It isn't. The process takes about two hours from start to finish, uses ingredients most people can find easily, and produces a firm, salty cheese that holds its shape beautifully in a hot pan. If you've ever wondered how to make halloumi at home, this is the recipe to start with – no specialist equipment required, and no rennet either.

The result tastes noticeably fresher than anything from a supermarket packet, with a cleaner saltiness and a better texture for grilling or frying.

Active Time: 45 minutes |
Total Time: 2 hours (including pressing) |
Servings: 6–8 slices

Ingredients

  • 2 litres whole milk (full-fat, non-UHT)
  • Juice of 2 lemons (about 6 tablespoons, strained)
  • 1 teaspoon fine sea salt, plus extra for the brine
  • 1 tablespoon dried mint (optional, traditional)
  • 500ml water (for the brine)

Note: This recipe shows how to make halloumi cheese without rennet – lemon juice acts as the acid to separate the curds.

Instructions

Preparation

Pour the milk into a large, heavy-bottomed pot and heat it over medium heat to 85°C (185°F). Use a thermometer for accuracy – temperature matters here. Once the milk reaches heat, remove the pot from the burner and pour in the strained lemon juice slowly while stirring in one direction.

Let the mixture sit undisturbed for 10 minutes. The curds will separate from the whey during this time. Line a colander with cheesecloth, set it over a large bowl, and ladle the curds gently into the cloth. Tie the cloth and let the curds drain for 20–30 minutes.

Cooking

Transfer the drained curds into a mould or a small square container lined with cheesecloth. Press firmly and fold the cloth over the top. Place a weight on top (a tin of beans works perfectly) and press for 30 minutes until the cheese firms up into a solid block.

Meanwhile, bring the reserved whey back to a gentle simmer in the original pot. Unwrap the pressed cheese, cut it into slabs, and lower them carefully into the simmering whey. Poach for 30–40 minutes – this step gives halloumi its signature squeaky texture and makes it grill-proof.

Remove the slabs with a slotted spoon and let them cool on a rack for 10 minutes. Sprinkle it with sea salt and dried mint on both sides if using.

Serving

Slice the halloumi into 1cm thick pieces and pat them completely dry with paper towels. Heat a dry non-stick pan over medium-high heat and cook slices for 1–2 minutes per side until deeply golden. Serve straight away – halloumi firms up as it cools and loses that soft, yielding centre.

Squeeze fresh lemon juice over the hot cheese, drizzle with warm honey, or pair with watermelon and fresh mint for a simple starter.

Nutritional Value Per One Serving

Nutrition Facts | One Serving (approx. 60g / 2 slices)

  • Calories: 180
  • Total Fat: 14g
  • Saturated Fat: 9g
  • Cholesterol: 45mg
  • Sodium: 430mg
  • Total Carbohydrates: 2g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 12g

Values are estimates based on standard whole milk and ingredient amounts. Actual values vary depending on milk fat content and salt absorption.

Tips and Variations

Making halloumi cheese from scratch rewards a few small habits that most recipes skip over.

  • Non-UHT milk only. Ultra-pasteurised milk won't curdle properly with lemon juice – the proteins break down during processing and won't form firm curds. Regular full-fat milk from the chilled section works every time
  • Pat it dry before frying. Surface moisture causes splattering and steam, which prevents the cheese from browning properly. A thorough dry with paper towels takes ten seconds and makes a noticeable difference
  • Cook it fresh or brine it. Store leftover halloumi in a light brine (500ml water, 1 tsp salt) in the fridge for up to two weeks. The brine keeps the texture firm and the flavour clean

For cooking variations once your cheese is ready:

  • Grill it. Cut into 1.5cm slabs, brush with olive oil, and grill for 2–3 minutes per side over high heat for smoky char marks
  • Air-fry it. Set the air fryer to 200°C and cook slices for 8–10 minutes, flipping halfway through, for a mess-free crispy result
  • Bake a batch. Line a tray, drizzle with olive oil, and bake at 200°C for 10–15 minutes – good for feeding a crowd without standing over a pan

Conclusion

Learning how to make halloumi cheese is genuinely one of the more satisfying kitchen projects you can take on in an afternoon. The process is straightforward, the ingredients are minimal, and the outcome – a firm, salty, gloriously golden cheese that fries without melting – beats the shop-bought version in every way that counts. Whether you grill it over a BBQ, pan-fry it for a quick weeknight side, or serve it with watermelon and honey as a starter, homemade halloumi holds its own every time. Make a batch, store it in brine, and work through it over the following two weeks. It won't last that long.