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30-01-2007, 04:54 PM
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 Cheese gromit Just in case any of you are interested http://www.gourmetsleuth.com/recipe_halloumicheese.htm How to make your own halloumi cheese. 
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris      |
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30-01-2007, 05:04 PM
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| Shirley, i love you! Halloumi is my fav cheese! Never tried making any hard cheeses yet. Have you tried the recipie? How did it work out? When it says fresh milk does it mean unpasturised or can I get away using shop bought? Thank you for pointing out such a great site  A well chuffed CC Last edited by Crazy Chickie; 30-01-2007 at 05:05 PM. |
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30-01-2007, 05:16 PM
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| Cheers, we'll have to compare notes. I definatley want a cowgoat now! |
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30-01-2007, 05:17 PM
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| Thanks for that link Shirley. Saved it to favourites and will definately be giving some of that a go.
__________________ From each according to his ability, to each according to his needs. |
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30-01-2007, 05:38 PM
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| What a lovely site. Thanks Shirley. I'm interested in the yoghurt cheese! |
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30-01-2007, 09:18 PM
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| Well done Shirley, I've just spent a happy hour looking through my Greek cookbooks and your website trying to find a recipe for feta (virtually the same as halouma I think). Have bookmarked the site, and will have to give this a go sometime soon. One recipe suggests using buttermilk or live yoghurt culture instead of lipase - might be worth a try, but I think I'll start with less than a gallon of milk at first just in case!
__________________ Regards, Jane What sane person could live in this world and not be crazy? The creative adult is the child who has survived. Ursula LeGuin http://www.etribes.com/madderbat |
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04-02-2007, 06:04 PM
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| Quote:
__________________ Regards, Jane What sane person could live in this world and not be crazy? The creative adult is the child who has survived. Ursula LeGuin http://www.etribes.com/madderbat |
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04-02-2007, 06:17 PM
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| Quote:
__________________ Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now. Which one are you and is it how you want to be? |
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05-02-2007, 02:22 AM
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| I really adore Halloumi. It's great on a kebab with other bits'n'bobs on the BBQ as it doesn't MELT !!! and it makes your teeth squeak when you eat it, believe me, that's almost as amusing when you're at a BBQ party, as The Noddy Joke, having had way too much alcohol. Anyone want a couple of recipes using Halloumi in them?
__________________ With Love, Wellie Give it some.... http://hollycottagegarden.blogspot.com BLOG UPDATED Sunday 2nd November at 19.30hrs |
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05-02-2007, 06:14 AM
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| Yes please wellie!
__________________ SSx not every situation requires a big onion |
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05-02-2007, 10:47 AM
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| Ok, I'll bite, whats the Noddy Joke then Wellie??
__________________ Blessings Suzanne (aka Mrs Dobby) 'Garden naked - get some colour in your cheeks'! The Dobby's Pumpkin Patch - a blogspot work in progress! Last updated 26th November2008 - more new piccies! |
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05-02-2007, 12:03 PM
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| Glad you asked that Mrs D! |
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05-02-2007, 04:57 PM
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| No point biting coz I ain't telling the joke ! Believe me, you have to be 'falling-over and wetting yourself laughing' kind of drunk to really appreciate this particular brand of humour (Piglette LOVED it in the wee small hours of Sunday morning!) So..... Grilled Haloumi with Lime & Mint: 2 x 250g packs haloumi olive oil 1 small handful mint leaves pepper, coursely ground 3 limes Slice the haloumi and brush the slices (both sides) with olive oil and cook them for a few mins in a frying pan, on a griddle pan or on the barbie, turning once, until the slices are lightly coloured on both sides. Put the cooked haloumi on a serving dish, chop the mint and scatter it over the haloumi. Sprinkle over the pepper also. Grate the rind of one lime and and squeeze the lime juice over the cheese also. Serve with lime wedges. and...... Broad Bean Salad with Grilled Haloumi, Wild Garlic, Lemon-Thyme Oil & Crispbreads: 4 slices day-old bread 200ml olive oil s & p juice & rind of 1 lemon 2 sprigs fresh lemon thyme 300g broad beans (out of pods) small bunch wild garlic 240g haloumi some salad leaves 1. Make the crispbreads: Cut any crust off the bread, brush it all over with a little of the olive oil and season with s & p. Bake the bread in oven (180c) until nicely crisp. 2. Put the rest of the oil, lemon and thyme together and blend to a thick emulsion. 3. Cook the shelled beans in boiling water until just tender. Drain and cool till warm (not cold) then put in a serving bowl with the chopped wild garlic. 4. Slice the haloumi, brush lightly with olive oil and fry until lightly browned on both sides. 5. Put the haloumi & crispbreads into the bean bowl and add sufficient of flavoured oil to coat everything. Serve with salad leaves/rocket etc. Tip: Don't overcook the haloumi or leave it too long before you eat it once it's cooked because it takes on a tough rubbery texture....
__________________ With Love, Wellie Give it some.... http://hollycottagegarden.blogspot.com BLOG UPDATED Sunday 2nd November at 19.30hrs |
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05-02-2007, 05:46 PM
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| [quote=madderbat;617 but I think I'll start with less than a gallon of milk at first just in case![/QUOTE] I'm sure I read on that site a gallon of milk would make 1 lb of cheese, so it really doesn't seem worthwhile to me to set out to make less.
__________________ From each according to his ability, to each according to his needs. |
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05-02-2007, 07:26 PM
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| True Alice, but If I'm going to try using buttermilk or live yogurt (and it might not work) I'd rather do a little at a time
__________________ Regards, Jane What sane person could live in this world and not be crazy? The creative adult is the child who has survived. Ursula LeGuin http://www.etribes.com/madderbat |
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05-02-2007, 07:53 PM
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| If you make some Madderbat, let's know how you get on. I want to try some halloumi (sounds like the easiest) but I'd love someone else to go first before I commit my 8 pints of milk !
__________________ From each according to his ability, to each according to his needs. |
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05-02-2007, 08:18 PM
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| I found these quotes from another forum, I have adapted them so that I am not plagerising .......I just hope it helps. The person posting had only just recently tried to make the halloumi cheese. It certainly does not sound a disaster It didnt say to 'depasturize' the milk using live yogurt, but I've added a teaspoonful anyway, so fingers crossed its ok. I also bought some rennet tablets, its an experiment . Had to leave it dripping overnight , so will be finishing it in the morning. It sort of worked, a bit crumbly, but that was probably us being novices. Tastes ok though! Will try it again with more confidence
__________________ Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris |
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