Hi there first post and all... i just cant figure this out at all so ANY help would be amazing...
ive made half a dozen batches of halloumi using supermarket (unhomogenised / homogenised cow/goat full fat / semi-skimmed) milk using kid rennet and calcium chloride for every single batch... the cheese is okay i know i need to get hold of decent quality raw farm milk before i will see the results i want etc.. but the only thing that is consistent is i keep getting brown patches on my cheese once its been cooked and left to cool.
This happens every single time no matter which milk / supermarket / i use, it doesnt effect the flavour / texture and it seems to be just on the surface only, its not on this photo taken just after making but it appears once fully cooled and before and whilst in brine.. so its not the brine that is effecting it.
the photo with the ricotta shows halloumi 2 hours after being made with no spots but 2 hours later they appear i used unhomogenised pasteurised jersey / guernsey full fat milk here
the other 2 photos show semi-skimmed pasteurised goats milk supermarket bought once curd had set before being cooked and a few hours later with the infamous brown stains on it...
please any help its driving me crazy i have no idea what it is!
Maybe i thought its somehow oxidising as i leave them uncovered at room temperature (around 20C) left to cool.
the ricotta is made in the same batch and this never has any brown spots.