Use a good quality full cream milk for halloumi.
Halloumi is a semi-hard chewy, white cheese. It has a mild salty flavour. A firm texture ideal for cooking.
Halloumi is a double cooked cheese and need no culture, only rennet to coagulate the curds. Halloumi is dry salted, herbs can be added, e.g. Mint. Vacuum pack and store in the refrigerator.
You will need the following for Halloumi production:
Maxiren Liquid Rennet - available in 1 L / 5 L / 20 L containers
Calcium Chloride - available in 5 KG containers / 25 KG bags
Non-Iodised Salt
For more information contact Millicent at millicent@dynamiko.co.za
Disposable cheese cloths