Unpasteurized cheese, also known as raw-milk cheese, is made from milk that has not been pasteurized. Pasteurization occurs during cheesemaking when milk is heated at the beginning of the cheesemaking process to destroy microorganisims that can potentially cause sickness or spoilage.
Being stored in brine, Halloumi is quite a salty cheese; if it is too salty for you, simply rinse it under running water before using it. Once opened, Halloumi can be kept in fresh water in the fridge for several days, or it can be frozen for up to 3 months.
Although Halloumi is traditionally made with ewe's milk and added cow's milk, I will be making it in this recipe with 100% cow's milk. You can easily substitute your own mix of milk if you like. The recipe below is for a 1 gallon batch to make your first trial easier. Re-hydrate in 1/4 cup water before heating milk and then add when milk is at the proper temperature. 2  Calcium chloride for pasteurized cold stored milk - 3/8 tsp per gallon. 3  Usually none needed if using fresh raw milk. 4  Liquid rennet (1/8 tsp for raw milk up to 1/4 tsp for pasteurized).