For a cheese to soften it wants a protein construction that stretches within the frying pan or underneath the grill. Halloumi accommodates a tightly knit three-dimensional community of milk proteins that maintain quick throughout cooking.
The cheese is made by coagulating milk into lumpy curds, that are scooped out and pressed to take away the remaining liquid. The dry curds come collectively once they’re heated at as much as 90°C in purified whey, then the ensuing cheese is sprinkled liberally with salt.
The heating step is the key to halloumi’s warmth resistance, inflicting protein networks to retract and strengthen. The warmth and salt additionally kill acid-forming micro organism that would weaken the cheese’s construction. Halloumi is subsequently much less acidic than melting cheeses.
Learn extra:
- Why is mozzarella cheese so stretchy?
- Why is cheese so addictive?
- Does consuming blue cheese contribute to antibiotic resistance?
- Does cheese provide you with nightmares?
Requested by: Andy Waterproof coat, Dundee
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