Halloumi Cheese

Method

Heat the milk to 32°C, then add the diluted rennet and stir gently for one minute; let it rest for 30 minutes until a clean break is achieved when testing with a knife. Cut the curds into pea-sized pieces and slowly heat to 40°C over 15 minutes, stirring regularly, then maintain this temperature for 30 minutes. Drain the whey through muslin cloth, reserving it, then hang the curds to drain for 30 minutes. Heat the reserved whey to 85°C and gently add the drained curds, stirring slowly until they become elastic and start to float after about 20 minutes. Stretch the cheese in the hot whey as if making mozzarella, then shape into blocks whilst still warm. Cool and store in brine, optionally coating with dried mint before serving sliced and grilled or fried.