Hi from Oklahoma

[MarysLilAcre]

I am really new to cheesemaking, and can see that it could become really, really addictive. I used to make Halloumi fairly frequently - I was taught that by an old Turkish lady. But since I now have a goat in milk, I have made a couple of pounds of farmhouse cheddar, a couple of pounds of petite brie, and am starting a stilton-type today. I have always been one to jump in with both feet (often without looking first!!!) and this is no different...

Mary

[padams]

Welcome, Mary! 

[Cheese Head]

Welcome to this forum Mary!

There are a couple of Halloumi Recipes in the Brine Preserved Board, when and if you get time, would love to see yours, especially as taught by an old Turkish lady, assuming different.

[FarmerJd]

Welcome to the forum!

[dhenninger]

Halloumi is on my To Do list as well.

[DeejayDebi]

Welcome Mary - you will learn what you need and then some here.

[MarysLilAcre]

when and if you get time, would love to see yours, especially as taught by an old Turkish lady, assuming different.

The one I made a couple of weeks ago is the one you find on the internet a lot - it seems familiar, but not quite what I remember. I have to confess that I was taught about 35 years ago and have not made cheese for around 30 years!! I am almost certain that we used lemon juice to curdle the milk, rather than rennet. However that seems like it would be panir. I do, however, remember simmering the filtered curds and folding the hot cheese over mint leaves - which would be halloumi. She called it halloumi, too. However, the Turkish word for cheese is "peynir" so this is anyone's guess. I was wanting to mess around with it this last weekend but life happened, so didn't get around to it. I am going to try sometime this week, and will try to get photos and such, as well as results (good or bad) posted.

Mary

[michoutim]

Welcome MarysLilAcre!

You will have lots of fun! Guaranteed!