Halloumi

Ingredients

• 4 Litres Milk (unpasteurised, unhomogenised)
• 1/4 teaspoon of liquid rennet

Method

• Heat milk in dutch oven to 32C
• Turn off heat, add rennet, stir for 1 minute, and cover
• Leave for 45 minutes
• Cut
• Leave for 10 minutes
• Heat to 40C on lowest setting