Hi all. I found a couple of mentions on this subject but so far no diffinitive answer. I have tried twice to make halloumi once with the little green cheese recipe and once using cheese making.com. Both time things went very well until the folding stage after the cooking. I tried flattening and folding and it just cracked. Both times the cheese began floating way before it said it should. With the LGC recipe it started floating after 10 minutes and with CM.com it was about 18 Minutes. I am using store bought milk, calcium chloride, fresh rennet, and double checking times and temps. Any help???
Addendum, The cheese tastes ok, I just don't know why I am unable to get it to fold without cracking.
