Haloumi Cheese

I was privileged to stay with the Samara family in Bil’im, a village in occupied West Bank of Palestine. It is a village surrounded by olive orchards, vineyards, family gardens, and grazing lands on which goats and sheep are grazed.  I was fortunate to be able to see Mr. Samara’s daughter-in-law prepare Haloumi, a Palestinian White Cheese almost always served with breakfast.

If you need a primer course on how to make cheese, see in information in the “Related” section below.


  • 1 gallon milk
  • 1/4 cup fresh active yogurt
  • 1/2 tablet rennet
  • 2 oz. Kosher salt


  • 1.5 gallon stainless steel pot, thick bottom
  • Large white handkerchief, boiled
  • colander
  • 3 quart plastic tub with lid



6)  Cover again, let the curds sit to firm up for 10 min.


Beginning Cheese Making

Cheese Making, Illustrated

Images taken around the Samara family’s home.

Yogurt Making, Illustrated

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