Had a good plate of seared warm Halloumi cheese in the holiday in Lofoten and quite like the idea of having it for breakfast, or lunch.
When a friend came to visit me armed with 2 bottles of fresh unhomogenised milk from her farm, I decided to learn to transform the milk into Halloumi cheese.
Same starting process of cheese making, warm to 37 degrees, add diluted rennet, I used 20 drops of rennet, more than normal for a firmer texture.
Milk curdled after 30 minutes, cut into cubes, shake and warm back to 37 degrees for 15 minutes.
Ladle on to cheese cloth on top of a flat bottom sieve, form into square/rectangle, press with weight on top for 30 minutes.
Cut into pieces. Reheat whey to 95˚C and keep at that temperature, lower pieces of set fresh cheese into whey one by one. Make sure whey is back to 90+ degrees before lowering the next piece. Let them simmer in that just below boiling temperature, until they float to the top. This cooking sealed the cheese, and it can be seared and turn golden instead of melting like other uncooked cheese.
Salt the surfaces of fresh Halloumi, perfume with herbs like thyme or sage, ready to sear.
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