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
Welcome, Mary!
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.
Welcome to the forum!
Halloumi is on my To Do list as well.
Welcome Mary - you will learn what you need and then some here.
Quote from: John (CH) on February 22, 2010, 12:10:35 AM
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
Welcome MarysLilAcre!
You will have lots of fun! Guaranteed! :)