Easy cheesemaking- Haloumi

Just a quick post to record a very simple cheese recipe from my first wwoof experience.

Haloumi

6L of fresh raw milk
3scoops (1per 2L) Junket powder
Dash of water
Salt

1- Bring milk to body temperature in a large pot
2- mix a solution of the junket and water and add to the milk, stiring for about a minute
Let sit for approx 1 hr until set firm.
3- Test the curd by cutting with sharp knife about an inch deep. The curd should split away.
4- Once set slice the curd in a grid pattern all the way to the base and across at an angle.
5- Return pot to stove and heat gently. Using your hand reach to bottom of pot turningthe curd in a gentle motion. Keep stiring until the mix is just uncomfortable totouch. The curd will have changed consistency.
6- Remove from heat and strain the curd to remove the whey (save it as the whry can be used for ricotta!)
7- Add salt to curds mixing in by hand and squeezing out any remaining whey. It sets pretty quickly so transfer to a suitable container to be the mold for your cheese.
8- Let rrst until cool then take out of mould and refrigetate.

Tastes great fried.