When we used to make our own haloumi in Rhodesia...... We used the whey to make ricotta cheese , my relatives in Cyprus also do that..... If you add a little salt to the whey and a touch of lemon juice or vinegar it will bring it to the top and you scoop it out and put into your muslin cloth. You cannot use that whey for storing the haloumie was a brine.
Great video. So ,after boiling, they only take 5 minutes to come up tp the top? Low, medium or high heat? or it doesn't matter... and all that matters is the molecular mutation?
After 45 minutes the top inch of the milk has set, but underneath is still liquid. i made sure i mixed in the rennet . I don't know what i'm doing wrong.
Hire ur voice and let ur instruction be clear u talk like u whispering and put the camera close to the name of what u using wee are not professional to figure it out
When we used to make our own haloumi in Rhodesia...... We used the whey to make ricotta cheese , my relatives in Cyprus also do that..... If you add a little salt to the whey and a touch of lemon juice or vinegar it will bring it to the top and you scoop it out and put into your muslin cloth. You cannot use that whey for storing the haloumie was a brine.
Very good chesse fresh chesse 👍
Great video. So ,after boiling, they only take 5 minutes to come up tp the top?
Low, medium or high heat? or it doesn't matter... and all that matters is the molecular mutation?
during the 45 minutes did u keep the heat on? was the temperature during the 45 minutes 45 c?
Very good video . Thank you
After 45 minutes the top inch of the milk has set, but underneath is still liquid. i made sure i mixed in the rennet . I don't know what i'm doing wrong.
Hire ur voice and let ur instruction be clear u talk like u whispering and put the camera close to the name of what u using wee are not professional to figure it out