After last weekends organic near-disaster I needed to regain my cheese mojo so made a halloumi, a feta and a ricotta from 6l of (non-organic, bog standard normal) milk. The feta (around 400g) and the ricotta (around 150g) were drained by hanging in cheesecloth and have that 'rustic' look
The halloumi (1.3kg) is more satisfying as I get to shape it with the cheese press
After chopping, cooking at 40 degrees C and salting it looks like this
And it tastes great.
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