Just joined the forum and wanted to Introduce myself.
I am a 59 year old male living in Essex, UK. I am originally from sunny Cyprus but moved to the UK a very long time ago.
I got interested in cheese making, halloumi to be exact, a couple of years ago. I tried a few times but never succeeded so gave up in the end frustrated.
About a month ago I became very interested again and did a lot of reading and research on the Internet. I've tried again about 5 times using different recipies but all I get is either something like Feta cheese where the curds don't bind together or a very creamy mozarella type cheese.
As I have no access to row milk I tried it with pasteurised/homogenised whole milk at first but had no luck. Then I read somewhere that mixing double cream with skimmed milk would work but all I get is Mozarella. I've tried adding buttermilk and citric acid but when I try to cook the curds after pressing at 80-90oC it just melts.
I have no idea what I'm doing wrong and hope to find answers in this forum.