great stuff, thank you. I'm going to try it. Have you ever thought of using the pot of whey to press the curds instead of using fresh water?? :) (these Kiwis... using water like as if it can never run out... :-p)
Hi Ted, Thats a great video. Thanks for putting it together. One question - I read that you can make ricotta from what rises in the pot when cooking the halloumi in the whey. Is this true and do you do it? Thanks.
This is a great recipe. I make this once a month and it never fails . It's not hard work and Ted explains it brilliantly. Thank you
great stuff, thank you. I'm going to try it. Have you ever thought of using the pot of whey to press the curds instead of using fresh water?? :)
(these Kiwis... using water like as if it can never run out... :-p)
Hi Ted, Thats a great video. Thanks for putting it together. One question - I read that you can make ricotta from what rises in the pot when cooking the halloumi in the whey. Is this true and do you do it? Thanks.
Nice work. I'll have to give it a shot. I love the stuff
Great video Ted. Most helpful
its the same thing as turkish hellim cheese....and its great, i miss it so much..
Great work Ted! Nice and simple :) Really who cares if traditionally you are meant to use goat or sheep milk; if it works, then it works.
Great Ted! Thanks!
Did you use cow milk? Haloumi is traditionally a sheep or goat milk cheese.
But butter is delicious :( (so is olive oil, but it seems a little silly to make it sound like he's doing it wrong by using butter)
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nice vid but next time use olive oil to fry