5. Halloumi Cheese
Yet again I'm behind with posting things, but oh well. Anyway this is an account of the exciting thing I did on the last Bank Holiday Monday in May, which was make Halloumi cheese. This wasn't the first time I'd made it, but it was the first time I'd remembered to take photos. Not that it's very exciting looking at cheese-making, but it is proof it was done.
Ingredients
3 litres milk
90ml cider or White wine vinegar
1 tsp salt
Method
1. Heat up your milk to 95C, you can use any sort of milk, so I used semi-skimmed. Making it last time I was reminded why I use the microwave to heat milk - it can burn on the bottom of the pan. So this time I heated up individual litres at a time in the microwave and added to the pan - the microwave can't fit 3L in at once.
2. Once the milk is at 95C, take off the heat and add the vinegar, stir and leave for 4 minutes, it should look like this as the curds settle out and the whey goes clear.
3. Use a slotted spoon to remove the curds and put them in a colander lined with muslin or other thin cloth. (Scald the cloth before use)
4. Drain the curds, pressing them and squeezing the cloth to remove the excess liquid. Salt the curds to taste.
5. Press the curds into a mold and leave to chill in the fridge until use.
I forgot to take a picture of it when I cooked it, basically because I was too keen to eat it. But I fried it up in olive oil until it was browned and then added lemon zest, lemon juice and capers to make a sauce.
Ingredients
3 litres milk
90ml cider or White wine vinegar
1 tsp salt
Method
1. Heat up your milk to 95C, you can use any sort of milk, so I used semi-skimmed. Making it last time I was reminded why I use the microwave to heat milk - it can burn on the bottom of the pan. So this time I heated up individual litres at a time in the microwave and added to the pan - the microwave can't fit 3L in at once.
2. Once the milk is at 95C, take off the heat and add the vinegar, stir and leave for 4 minutes, it should look like this as the curds settle out and the whey goes clear.
3. Use a slotted spoon to remove the curds and put them in a colander lined with muslin or other thin cloth. (Scald the cloth before use)
4. Drain the curds, pressing them and squeezing the cloth to remove the excess liquid. Salt the curds to taste.
5. Press the curds into a mold and leave to chill in the fridge until use.
I forgot to take a picture of it when I cooked it, basically because I was too keen to eat it. But I fried it up in olive oil until it was browned and then added lemon zest, lemon juice and capers to make a sauce.