Removing Salt From Halloumi: Tips And Tricks

Halloumi is a semi-hard cheese made from sheep and/or goat milk that is popular worldwide for its unique chewy texture and ability to hold its shape when grilled or fried. However, it is also known for its high salt content, which can be concerning for those on low-sodium diets. While some salt is essential in a balanced diet, excessive intake can contribute to cardiovascular issues and high blood pressure. There are several methods to reduce the salt content of halloumi, including soaking it in water and lemon juice, boiling it, or frying it with water and then draining the liquid before frying as normal. These methods can help draw out some of the salt and reduce the overall saltiness of the cheese.

Explore related products

The Spice Lab Himalayan Salt - Coarse 2.2 Lb / 1 Kilo - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified

$8.99

Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals (Packaging May vary)

$10.99

Sea Salt for Purification, Cleansing & Protection – Natural Real Salt Ideal for Sacred Space Cleansing, Circle Casting & Spell Rituals – 5 Oz Bag, Witches & Wiccan

$9.99

Morton Coarse Kosher Salt – Large Flaky Salt Crystals, Kosher Certified | Perfect for Pinching, Brining, Grilling, Baking | 3 lbs (1-Pack)

$3.14 $3.82

Soeos Himalayan Salt - Coarse Grain, 20 oz, Himalayan Pink Salt, Pure Rock Salt for Grinders and Salt Mills, Kosher & Natural Certified, Healthy

$4.99 $5.5

Sea Salt, Coarse Grain Sea Salt from Baja California, Great for Cooking or Grinding, Non-Iodized, All-Natural, No Additives (5 lb Bag)

$10.79 $21.99

Soak halloumi in water and lemon juice

Soaking halloumi in lemon juice and water is a popular method to reduce the salt content of the cheese. Halloumi is a salty cheese, with a sodium content of 1.3 grams per 100 grams, and while some people can consume this amount without issues, others may be concerned about their salt intake.

To soak halloumi in lemon juice and water, start by slicing the halloumi into smaller pieces. Place the slices in a shallow bowl and cover them with lemon juice. Then, add enough water to completely cover the cheese. You can also add a teaspoon of calcium chloride to every two litres of water to enhance the process. Cover the bowl and leave it in the fridge overnight or for a few hours. This process will draw out some of the salt from the halloumi, especially the salt close to the outer surface. Chopping or cutting the halloumi into smaller pieces will increase the surface area, allowing more salt to be drawn out.

After soaking, drain the halloumi and cook it as desired. Some people suggest frying the halloumi in a pan with a little olive oil after draining the liquid. You can also gently squeeze the cheese with a spatula to remove extra salt before frying.

While soaking halloumi in lemon juice and water can reduce its salt content, it is important to note that it will not eliminate all the salt. Additionally, soaking the cheese for too long can make it slimy, so it is recommended to soak it overnight or for a few hours.

Boil halloumi in water

Boiling halloumi in water is a popular method for cooking the cheese. It is a simple process that can be done in a few different ways. One way is to slice the halloumi into fry-sized pieces, add them to a frying pan, and half-fill the pan with water. Bring the water to a boil and let it simmer for a few minutes. Then, drain the water, add oil, and fry the halloumi. This method softens the cheese, making it beautifully soft, squidgy, and gooey.

Another way to boil halloumi is to leave it in its packet and simmer it in water for 20 minutes. This method also softens the halloumi. Celebrity cook Nadiya Hussain uses a similar method for her halloumi and watermelon skewers. She cubes the halloumi, pours boiling water over it, and lets it sit for 20 minutes. She then threads the halloumi, watermelon, and bread onto skewers and griddles them. This method gives the halloumi a gooey centre.

Boiling halloumi in water is an effective way to reduce the saltiness of the cheese. Soaking the halloumi in water can help to draw out some of the salt, especially if the cheese is chopped up first to increase the surface area. Squeezing the cheese with a spatula while it is in hot water can also help to remove extra salt. However, it is important to note that boiling halloumi will not completely eliminate the salt, and it may not make a significant difference in the overall salt content.

Halloumi is a semi-hard cheese that originates from Cyprus and is popular for its firm texture and salty taste. It is typically made from a mix of goat and sheep's milk and is brined instead of ripened. Halloumi is a versatile ingredient that can be cooked in various ways, including grilling, pan-frying, baking, and skewering for the barbecue. It can be served with ingredients such as watermelon, bread, and vine tomatoes, or used in dishes such as curries and salads.

Marinade halloumi in olive oil, turmeric and chilli powder

Halloumi is a Cypriot firm, brined, slightly springy white cheese traditionally made from a mixture of goat and sheep milk. It has a strong salty flavour from the brine but once cooked, it softens and becomes creamy. While it's not possible to completely eliminate the salt from halloumi, there are a few methods to reduce its saltiness. One effective way is to soak the cheese in water and lemon juice overnight. Another way is to boil the cheese in water, drain the water, and then fry it in oil.

To marinate halloumi in olive oil, turmeric, and chilli powder, you can follow these steps:

• Slice the halloumi into fry-sized pieces, roughly 1cm thick. Scoring the halloumi in a 1cm wide crosshatch pattern can also be done, but be careful not to cut all the way through.
• Prepare the marinade by whisking together olive oil, turmeric, and chilli powder. You can also add other ingredients like oregano, chilli flakes, lime, garlic, lemon zest, and black pepper to enhance the flavour.
• Toss the halloumi slices in the marinade, ensuring that the marinade coats the cheese well, including the crosshatches if you made them.
• Cover the marinated halloumi and chill it in the fridge. It's best to leave it overnight, but a minimum of 1-2 hours will also work.
• Heat a pan on medium heat and add olive oil. Place the marinated halloumi slices in the pan, ensuring they don't touch each other.
• Fry each side for 2-3 minutes until you get a nice golden colour. Be careful not to overcook the halloumi, as it can become tough and chewy.
• Serve immediately.

You can also try grilling the marinated halloumi instead of frying it. This gives the cheese a nice golden char and a different texture.

Explore related products

Amabito No Moshio (Seaweed Salt), 10.5-Ounce Unit

$14.99

Fire & Earth - Organic Black Lava Salt - 1.0lb - Hawaiian Lava Black Sea Salt - Black Salt,- Gourmet Finishing Salt for Seasoning - Fine Grain, With Activated Charcoal - For Rimming Cocktails, Cooking and More, Pack of 1

$13.95

Soeos Sea Salt, Coarse Grain, 20 Oz (1.25 Pound), Non-GMO, Nature Himalayan White Salt, Rock Salt for Grinder Refill (Pack of 1)

$6.99

365 by Whole Foods Market, Kosher Sea Salt, Coarse, 2.2 lb

$3.29

Mighty Salt Original Umami Flavored Salt, 9.5 Ounce

$3.98

Maldon Salt, Sea Salt Flakes, 20 oz (570 g), Resealable Tub, Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals

$14.99

Make your own halloumi

Halloumi is a semi-hard cheese that originates from Cyprus (although some claim it is from Egypt). It is traditionally made with goat's milk or sheep's milk, but cow's milk can also be used. The process of making halloumi at home is easier than you might think and can be very rewarding. Here is a step-by-step guide on how to make your own halloumi cheese:

Ingredients and Preparation:

Firstly, gather your ingredients. You will need milk (goat, sheep, or cow), a starter culture (such as buttermilk or rennet), cheese salt, and, optionally, calcium chloride diluted in non-chlorinated water if you are using homogenized milk. Sanitize all your equipment before beginning.

Heating the Milk:

Heat the milk to 32°C (90°F). At this point, add your chosen starter culture and stir well. Turn off the heat, cover the pot, and let the milk set for about 40 minutes.

Cutting the Curds:

Once the milk has set, use a knife or a spoon to cut the curds into small cubes, about 12mm (1/2 inch) in size. This step is important to ensure the final cheese has a soft and smooth texture. Let the curds rest for 5 minutes.

Cooking the Curds:

Slowly heat the curds to 40°C (104°F) over 20 minutes. This step helps to cook the curds and prepare them for the next stage.

Draining and Moulding:

Carefully drain the mixture into a colander lined with cheesecloth. Collect the whey in a separate container, as you will need it later. Let the curds drain for about 30 minutes until most of the whey has been released. Transfer the curds to a cheese mold lined with cheesecloth. Apply weight to the mold by placing a chopping board and a pan filled with water on top. Leave the curds to press for at least one hour, or until they become quite firm.

Cooking in Whey:

Filter off the whey from the curds using a sanitized colander. Slowly heat the whey to 185-195°F (85-90°C). Do not let the whey boil. Transfer the dry curds to a form for draining and apply light hand pressure to help them consolidate. Once the whey reaches the correct temperature, use a ladle or basket to lower the cheese into it. Cook the cheese in the whey for 30-40 minutes. The cheese will initially sink but will eventually float to the surface when it is ready. Remove the cheese from the whey and cool it in cold water before letting it drain and cool further.

Adding Salt:

As the cheese cools, sprinkle about 1/2 ounce of cheese salt over one side of the cheese disc. This step helps to preserve the cheese and enhance its flavor. Traditionally, up to 5% salt would be added for preservation in the hot Mediterranean climate.

Grilling:

Finally, grill the halloumi to caramelize the surface and give it a rich flavor. You can also experiment with different marinades, such as olive oil, turmeric, and chili powder, before grilling.

Making your own halloumi cheese can be a fun and rewarding experience. Remember to follow food safety guidelines and enjoy your homemade cheese!

Choose low-salt halloumi brands

While there are some ways to draw out the salt from halloumi cheese, such as soaking it in water and lemon juice, boiling it, or frying it with water and oil, these methods may not be very effective. The salt in halloumi is added during the production process and is not just on the surface. Therefore, it may be difficult to significantly reduce the salt content through these methods.

If you are concerned about your salt intake, it is recommended to choose halloumi brands or varieties with lower sodium content. Look for reduced-salt versions of halloumi or opt for other types of cheese with lower salt content, such as mozzarella or ricotta. These alternatives provide similar texture and taste but with less salt.

When purchasing halloumi, check the nutrition label to compare the sodium content across different brands. Look for brands that offer lower sodium options or those that specialize in reduced-sodium cheese products. Some brands may use alternative ingredients or production methods to reduce the salt content while retaining the characteristic flavor and texture of halloumi.

In addition to choosing low-salt halloumi brands, remember that moderation is key. Halloumi is often enjoyed in small amounts, and a little can go a long way in terms of flavor and satisfaction. You can also pair it with other ingredients to create a balanced dish, such as grilling it with vegetables or fruit, like pineapple, to offset the saltiness and provide a variety of nutrients.

By selecting low-salt halloumi brands and practicing mindful consumption, you can enjoy halloumi as part of a balanced and healthy diet while managing your salt intake. Remember to always check nutrition labels and ingredient lists to make informed choices that align with your dietary preferences and requirements.

Frequently asked questions