Diy haloumi

2L milk (not homogenised, pref raw - you get more cheese!)

Rennet

Filter (non fluoridated or chlorinated water - it won’t work!)

Heat 2l milk to 32°c

Take off heat. Add diluted rennet (4ml) to 1 tablespoon filtered water

Stir and leave to stand for 40min

Cut curds into cubes (that alliterates!), rest 10min

Slowly heat milk to 40° over next 20min

Strain thru towel and keep whey for next step

Press (contained - I put elastic band on towel ends) curds between weighted chopping boards 20-30min

Heat whey to 90° (don’t boil) and cook pancake shaped cheese for 45min it will float when it’s done!

Remove from whey (you can keep, cool and use for ferments like sauerkraut!), fold in half for longer slices when you serve and leave to drain 1 hour before storing in fridge up to a week

Cook in butter and eat immediately!