What else is there to do on a wet chilly Sunday in June except to have a go at making Halloumi cheese from the cheese making kit?
The Ricotta is relatively easy but the Halloumi is a bit more complicated, so this is probably a one off try, just to say I've done it!
The recipe calls for 4 litres of full cream milk making 600g of cheese. But as I'm not that keen on squeaky cheese I just bought a litre of unhomogenized full cream milk from the farm shop.
There are 19 steps in the instructions to making the cheese, starting with dissolving the rennet tablet in cooled boiled water and then heating the milk gently and adding the rennet.
Then it has to be left until it's beginning to set. Next the curd is cut into chunks to release the whey
It will keep in the fridge for 5 days. I'm going to follow one of the suggestions in the booklet and dip the chunks in panko crumbs and shallow fry. Then probably have the rest in a curry.
I tried a little straight away and it has more flavour than shop-bought Halloumi but is just as squeaky.
Apart from Ricotta and Halloumi the other cheeses which I have the instructions for are Mozzarella, Mascarpone and Feta. Mozzarella is cheap to buy and not worth making as I only use it for topping pizzas or lasagne. Mascarpone requires a lot of double cream as well as milk to make and it's not a cheese I'd used very often. Feta might be worth a go although the recipe uses goats milk, unhomogenised cow's milk and yoghurt and takes two days to make............. so maybe not!
After cheese making it was good to settle down to watch the Tennis Final from Queens Club. Cam Norrie did well but just so many aces from Matteo Berrettini - how does he do that!
Yesterday was the 21st - the summer solstice - and I didn't even notice because here it was so wet, cold and gloomy and now it's all downhill to winter😕............