Brie, I think you are referring to so many variables in the long post I built
comparing several Halloumi making recipes. Yes many, on ingredients they are milk type, lipase, starter culture, CaCl2, and then in process they are cutting size, whether to cook cut curds or not, how and at what wight press, what size to cut serving blocks to, time to boil serving blocks, and amount of salt to sprinkle on cheeses. Lots!
Debi, thanks, will add pictures when use them.
Well I'm not sure these turned out that well, will see when frying. Most recipes said sliced pressed curds should float after 45 minutes, like
thebelgianpanda's Haloumi making, mine were when floating at 25 minutes. Also, I couldn't get mine to fold without cracking, so texture was not correct, or cheese had cooled to much when tried to fold. Any advise appreciated.