Haloumi

10 Litres of Raw Milk
7 mls Rennet

Bring milk up to 32c
Add Rennet and stir with up and down motions for about 30 strokes
Leave for 1 hour until a clean cut is achieved
Cut curds into 1cm cubes
Leave to settle for 5 minutes
Bring curds up to 38c stirring regularly so curds don’t mat
Leave to settle for 5 minutes
Ladle into mold lined with cheese cloth, pressing curds into all corners and edges (be sure to save whey)
Press for at least 30 minutes at 15kg
Cut into 12 even sized pieces
Bring whey to 95c
Cook Haloumi in whey for about 20 minutes, or until the cheese floats to the surface
Salt and add herbs if desired and leave to drain on cheese mats
Store in brine or vacuum pack