Halloumi
1 gallon of whole milk –a cow, goat or sheep doesn't matter
Rennet per manufactures instruction
Salt to taste (non-iodized)
Procedure:
1. Place milk in the bowl and add rennet dissolved in ¼ cup of pure un-chlorinated water. Mix well.
2. Allow this to set for about 30 minutes undisturbed.
3. Line the colander with the cloth and break up the curds draining the whey into the pot. Let this drain for about 30 minutes. This will also help firm up the curds.
4. While the curds are draining bring the whey to a boil.
5. Remove the curds from the cloth add place them into the boiling whey pot. Simmer them gently for 20 minutes. Eventually curds should float.
6. Remove the cheese and sprinkle with salt.
7. Fold the cheese in half and place a small weight on top. Place in a jar with a small amount of whey and refrigerate for at least a few hours before eating. This will keep for about 1 week.
The curds don't have to be pressed but they fry better and don't fall apart. Also if you want to add things like herbs, chopped onions or peppers or whatever do it at step 6 before pressing.
NOTE: if they sell Junket brand rennet in the pudding section of your grocery store it will work fine with this cheese. If not you may have to order it online and I suggest a nice liquid rennet from a place like Dairy Connections in Wisconsin. Great people I met them a few times.
http://www.dairyconnection.com/comme...og.jsp?catId=2
Get the veal rennet works better than the vegetarian stuff.
1 gallon of whole milk –a cow, goat or sheep doesn't matter
Rennet per manufactures instruction
Salt to taste (non-iodized)
Procedure:
1. Place milk in the bowl and add rennet dissolved in ¼ cup of pure un-chlorinated water. Mix well.
2. Allow this to set for about 30 minutes undisturbed.
3. Line the colander with the cloth and break up the curds draining the whey into the pot. Let this drain for about 30 minutes. This will also help firm up the curds.
4. While the curds are draining bring the whey to a boil.
5. Remove the curds from the cloth add place them into the boiling whey pot. Simmer them gently for 20 minutes. Eventually curds should float.
6. Remove the cheese and sprinkle with salt.
7. Fold the cheese in half and place a small weight on top. Place in a jar with a small amount of whey and refrigerate for at least a few hours before eating. This will keep for about 1 week.
The curds don't have to be pressed but they fry better and don't fall apart. Also if you want to add things like herbs, chopped onions or peppers or whatever do it at step 6 before pressing.
NOTE: if they sell Junket brand rennet in the pudding section of your grocery store it will work fine with this cheese. If not you may have to order it online and I suggest a nice liquid rennet from a place like Dairy Connections in Wisconsin. Great people I met them a few times.
http://www.dairyconnection.com/comme...og.jsp?catId=2
Get the veal rennet works better than the vegetarian stuff.
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