following up from my clean break question, i wanted to try again with the advice i was given. I even found non-homogenised milk at my store. (nothing like being 3000Kms away from the nearest dairy).
anyway, i diluted my 2ml of rennet with about 45-50ml of water and whisked it in for no more then 20 secs and left it alone. I got a great set, looked like milk jelly and got a clean break like the books. i took some photos to share.
here is my cutting the curds
stirring them up
and in the brine
i used a recipe similar to tea (further down in the thread) i guess we got the same book. The reason why i went for a halloumi style is it didnt require a starter as i only have a cambert blend.
Things i learnt was similar to tea, i left the whey boiling when adding the curds. so i think they went a bit south. And the brine was more salty then i expected. Having read tea's post, i think i can correct and try again.
thanks all for the positive help!