Halloumi Recipe

You know how some weeks are longer than others, well this week have been one of those, I think it was a carry-over from last week.  So here I am and I just feel like I need to run away for a weekend, but I won’t, however I do have a camping weekend to look forward to in a couple of weeks.  My partner in crime and life is organising to go camping and fishing on a station about three hours away, so that can be my run away weekend, I just have to be patient :)

The weather cooled down, then warmed back up and this morning is cool again, so I think it is coming.  We did buy some wood in case we suddenly needed it, but this weekend we are hopefully going out to friend’s and helping them with wood collecting on their place and getting some for ourselves too.

In preparation for the cold I have bought more scarves, was going to make them but found some on sale for a couple of dollars and I can’t make them for that, so we are all scarved up.  I have my purple beanie I made last year plus a big one that has ties on it (daggy but warm), we are also carpeted this year which I think will make a big difference.  I would like to finish insulating the walls and putting up wall sheeting but we will see how we go, I am happy to sit on top of the wood fire, with its red kettle that whistles, to keep warm.  I do have two more hot water bottle covers to finish and we are good to go, I will not be cold.

Here is the Halloumi recipe (did I even spell that correctly last time) and we must be nearly due to make more.

HALLOUMI

4 Litres whole unhomogenized milk

1 tablet of rennet diluted in ¼ cup cooled, boiled water

Salt

Bring the milk to a temperature of 45 degrees C. 

While stirring add diluted rennet.

Stir thoroughly and allow to set for 45 minutes inside incubator or until a clean break is achieved (when cutting curd)

After 45 minutes the curd should be set firm, if not, leave for another 5 to 10 minutes

Cut the curd into 1cm cubes then gently stir for a further 10 minutes until curds are smaller

Scoop curds into a muslin lined strainer

Press the curd in the muslin with a heavy bowl on top till curd is firm

Cut the curd into desired blocks

Bring some eater to the boil in a large pot.

Place Halloumi into the hot water, after 5 to 10 minutes the curd will rise to the surface and then place on a drying rack.

Sprinkle salt all over the cheese and leave to cool

Wrap and store in the fridge, eat within two weeks.

To eat,  grill or fry till soft.

I really need to refresh my gardens and get moving on them.  The snake beans really need replacing, I have been given coriander seeds and I need to get bok choy, pak choy and rocket going plus I have chokos to plant down the creek garden where they will be protected.

I also need to clean out the fridge and mow the garden area (the grass seeds in my pants are driving me crazy).

I have some work in front of me but I think I will have a cup of tea first and work up to it, though even before that, I will hang out the washing.