Greek Cypriot Halloumi Cheese I N G R E D I E N T S 8 pints fresh milk, either goats or ewe or cow 1 Teaspoon Rennet or special cheese rennet a little salt if desired S U P P L I E S Pan 2-3 Muslin bags or similar I N S T R U C T I O N S To fresh milk add rennet and leave till set (about 30 minutes.) Break up and place resulting mass into muslin in about two lots (this depends on the amount of milk used. Drain any whey from curds back into pan, leave to stand in muslin for about half an hour after which they will be firmer and in oval shape. Meanwhile bring whey to the boil (any curds which form on the top may be gathered and used fresh (add sugar and cinnamon or placed in muslin and hung to dry to form a hard cheese suitable for grating onto pasta etc. Once milk has come to the boil, remove soft curds from muslin and place into boiling pan. Simmer gently until the cheese floats to the top, but certainly for approximately 20 minutes. Remove cheese, if liked, sprinkle with salt and fold in half and place a weight on top. Leave in fridge for at leave 2 hours before use. It may be stored in a jar with a small amount of the whey (keep cool). The remaining whey may be used to boil spaghetti in, when cooked, cooked chicken may be added to form a soup, serve with bread (this is a typical Cypriot lunch, nothing is wasted) The soft curds which form on the top to which sugar and cinnamon are added can be made in to 'cakes' phylo type pastry is filled with the mixture and then deep fried for a few moments, delicious! Yield 2-3 rounds of cheese. Some people insist that it's not really Halloumi unless you use goat milk, preferably unprocessed goat milk. Certainly the flavor would not be 'traditional' if you use cow milk. Thanks to http://www.gourmetsleuth.com/