INGREDIENTS Milk 3.5% fat preferred 10 litres (not UHT) Live Cultured Buttermilk 150 ml (mesophilic starter) Calcium Chloride solution 6 grams Lipase 1.5 grams Rennet 6 grams (3 if double strength) Fresh mint chopped to make a layer mid cheese CULTURE Slowly heat the milk to 30°C. Do not burn the milk! Add the calcium chloride and lipase. Add the cultured buttermilk and mix thoroughly. Add the rennet (diluted in 60 ml of cooled boiled water). Stir in the rennet for less than 60 seconds and still the milk. CLEAN BREAK AND COOK Wait for a clean break, 30 to 40 minutes or longer if it's too cool. Cut the curds into 2.5 cm rectangular pillars and wait a few minutes. Cut the pillars to get rough approximate cubes 2.5 cm across and wait a few more minutes. During the next heat and hold steps, gently move the curds to prevent clumping and hot spots. Over a 30 minute period, heat the curds and whey to 40°C. Hold 40°C for another 30 minutes. FORM THE CURDS Transfer the curds to a draining basket. If you want a mint layer, use two baskets. Use light pressure to knit the curds together. Flipping the curd mass over every 20 minutes will help the consolidation and draining. BONUS RICOTTA Heat the curd-free whey to 66°C Add 2 grams of citric acid to the whey. Heat the mix to 77°C Add 10 grams of salt and about 500ml of milk. Heat the mix to 90°C Wait 10 minutes without stirring. Separate off the ricotta curds. COOK THE HALLOUMI Lower the halloumi into the 90°C whey for 40 minutes. Prevent the cheese from sticking to the pot. Stainless steel cake stands work well and also to keep the layers separate. The halloumi should float to the top when ready. SALT AND HERB Sprinkle 3 to 5% salt onto the surfaces of the cheese. If you'd like a mint layer, add this now, pressing your two wheels together with mint between. Keep some weight on the cheese as it cools. Refrigerate when cool. Get grilling! HAM, PEA AND WHEY SOUP Use the salty whey to slow cook gammon on the bone. Shred the meat and remove the bones. Cook the meaty broth with dried, fresh or tinned peas. Optionally add any other seasonal vegetables. This makes an excellent pea and ham soup.