There’s something deeply satisfying about making cheese from scratch in your own kitchen. This recipe guides you through creating three delicious cheeses using just 5 liters of cow’s milk and a few simple ingredients. You’ll start with Halloumi, a firm, grill-friendly cheese known for its chewy bite and squeaky texture. Then, instead of tossing the leftover whey, you’ll transform it into Lor, a light, ricotta-like cheese. And finally, you’ll take that Lor and blend it with butter to create a rich, creamy homemade cream cheese perfect for toast, dips, and desserts.
This recipe celebrates zero waste, traditional techniques, and natural flavors—all without preservatives or complicated equipment. It’s perfect for home cooks, cheese enthusiasts, and those embracing slow food practices.
Cooking Time
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Preparation Time: 10 minutes
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Cooking Time: 60–90 minutes
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Draining and Resting Time: 3–4 hours
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Total Time: Approx. 4–5 hours
Ingredients
For Halloumi Cheese:
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5 liters whole cow’s milk (preferably unpasteurized)
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1 teaspoon rennet (liquid or powdered, follow package instructions)
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1 tablespoon rock salt
For Lor (Ricotta-Style Cheese):
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Leftover whey from Halloumi
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1 cup plain yogurt
For Cream Cheese:
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Lor cheese (from above)
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50 grams unsalted butter (softened)
Step-by-Step Cooking Directions
Step 1: Warm the Milk
In a large, non-reactive pot, gently heat 5 liters of milk to about 32–35°C (90–95°F). Stir occasionally to prevent scorching.
Step 2: Add the Rennet
Remove the pot from heat. Add the rennet and stir gently for 30–60 seconds. Cover the pot and let it sit undisturbed for 45 minutes to 1 hour until the milk sets into a gel-like curd.
Step 3: Cut the Curd
Using a long knife, cut the curd into 1–2 cm cubes. Let it rest for 10 minutes to help the curds firm up.
Step 4: Cook the Curds
Slowly heat the curds to 38–40°C (100–104°F), stirring gently to keep them from clumping. Maintain this heat for 20–30 minutes until the curds firm further.
Step 5: Drain and Press
Transfer the curds into a cheesecloth-lined colander. Let them drain for 30–45 minutes. Press with a weight for a firmer Halloumi texture.
Step 6: Boil the Cheese in Whey
Bring the leftover whey to a gentle boil. Carefully place the pressed Halloumi into the hot whey. Cook for 20–30 minutes until it floats. Remove and cool on a clean surface.
Step 7: Salt and Shape
While still warm, sprinkle each slab with rock salt. Optionally fold them in half and let them cool completely.
Step 8: Make Lor Cheese
Add 1 cup yogurt to the boiling whey. Bring back to a boil. Small curds will form—scoop them out using a sieve or ladle and drain in cheesecloth for 15–20 minutes.
Step 9: Prepare Cream Cheese
Take the cooled Lor and blend it with softened butter using a food processor until smooth and spreadable.
Nutritional Information (per 100g)
Halloumi Cheese:
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Calories: 320 kcal
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Protein: 22g
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Fat: 26g
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Carbohydrates: 2g
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Calcium: 700mg
Lor Cheese:
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Calories: 174 kcal
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Protein: 11g
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Fat: 13g
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Carbohydrates: 3g
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Calcium: 200mg
Cream Cheese:
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Calories: 280 kcal
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Protein: 7g
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Fat: 25g
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Carbohydrates: 2g
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Calcium: 100mg
#### The Origins and Popularity of the Recipe
Halloumi originated in Cyprus and has a long history in Mediterranean cuisine. Its ability to retain shape and texture on the grill has made it a favorite worldwide. Lor cheese, or Turkish-style ricotta, is widely used in Turkish breakfasts, savory pastries, and desserts. Making cream cheese from leftover curds and butter is a creative and frugal tradition seen in many rural households across Europe and the Middle East.
As people rediscover artisanal food traditions, homemade cheese-making has grown in popularity, thanks to its simplicity, health benefits, and satisfaction.
#### Reasons Why You’ll Love This Recipe
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You make three cheeses from one process, saving time and waste.
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It uses simple, natural ingredients without additives.
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It’s an authentic hands-on experience with homemade food.
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It’s great for meal prep, parties, brunches, or gifts.
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Customizable with herbs, spices, or sweet additions.
#### Health Benefits
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High in protein for muscle growth and satiety
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Rich in calcium for strong bones and teeth
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Low in carbohydrates, making it keto-friendly
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Probiotic boost when using natural yogurt
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No preservatives, additives, or stabilizers
#### Serving Suggestions
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Grilled Halloumi: Serve over salads, in wraps, or on skewers.
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Lor Cheese: Mix with herbs for spreads, or fill pastries.
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Cream Cheese: Spread on bread, bagels, or pair with jam and fruit.
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Add all three to a mezze platter or cheese board with olives, tomatoes, and crackers.
#### Common Mistakes to Avoid
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Overheating milk can damage proteins and inhibit curd formation.
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Using ultra-pasteurized milk can prevent curdling.
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Skipping curd rest time will lead to mushy textures.
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Under-salting may shorten shelf life and reduce flavor.
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Not boiling Halloumi in whey means it won’t hold shape when grilled.
#### Pairing Recommendations
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Halloumi + Watermelon – a summer classic
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Lor Cheese + Honey + Walnuts – traditional Turkish breakfast
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Cream Cheese + Herbs – delicious with sourdough or rye
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Serve with light white wines, herbal teas, or sparkling water
#### Cooking Tips
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Use non-reactive pots (avoid aluminum)
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Always check your rennet’s expiration date
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Use a thermometer for consistent temperatures
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Add mint or chili to Halloumi before folding for extra flavor
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For cream cheese, whip thoroughly to make it airy and spreadable
#### Similar Recipes to Try
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Homemade Paneer (Indian cheese)
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Queso Fresco
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Labneh (yogurt cheese)
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Homemade Feta
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Mascarpone cheese
#### Variations to Try
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Add garlic, chives, or dill to cream cheese
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Stir chili flakes or za’atar into Halloumi before pressing
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Sweeten Lor cheese with sugar and cinnamon for desserts
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Use goat or sheep milk for a deeper, tangier flavor
#### Ingredient Spotlight: Rennet
Rennet is the key enzyme responsible for curdling milk and separating it into curds and whey. Traditional rennet is derived from calf stomach lining, but vegetarian rennet is now widely available. It’s vital to use the correct amount and temperature—too much or too little can ruin the batch. Rennet is essential for aged and firm cheeses like Halloumi.
#### Conclusion
With this recipe, you’re not just making cheese—you’re embracing a time-honored tradition of mindful cooking. From firm, briny Halloumi to delicate Lor cheese and rich, creamy spread, you’ll experience a full journey of transformation using just one base ingredient: milk. Whether you enjoy them on toast, in recipes, or on a platter, these cheeses are sure to add a fresh and flavorful touch to your kitchen. Homemade cheese is truly a skill worth learning—and once you’ve tried it, store-bought will never taste the same again.
#### Frequently Asked Questions (FAQ)
1. Can I use pasteurized milk for this recipe?
Yes, but avoid ultra-pasteurized (UHT) milk as it won’t form curds properly.
2. Is it safe to use raw milk?
If sourced from a reputable, clean supplier, raw milk offers excellent flavor. Always use caution and proper hygiene.
3. How long does homemade Halloumi last?
Stored in brine in the fridge, it lasts about 2–4 weeks.
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4. Can I freeze Halloumi?
Yes, freeze in airtight packaging. Thaw completely before cooking.
5. What can I do with the leftover whey after Lor cheese?
Use it in soups, bread, smoothies, or as a natural fertilizer.
6. Can I use vinegar or lemon juice instead of rennet?
Technically yes, but the texture will resemble paneer more than Halloumi.
7. Can I make this recipe without salt?
Salt is important for preservation and flavor. Reduce, but don’t skip entirely.
8. How can I flavor my cream cheese?
Add herbs, garlic, dried fruit, honey, or spices for either sweet or savory variations.
9. Do I need a cheese press?
No. A clean weight (like a water jug) works well for pressing Halloumi.
10. Why did my milk not form curds?
Check the rennet potency, milk temperature, and milk type. Avoid UHT milk.