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Matthew EvansAbstract
Haloumi – that squeaky cheese from the Middle East usually made with a bit of goat’s milk in it. It's lovely first cheese to try to make, because it’s a bit more forgiving.
"I sometimes add another step where I inoculate the milk with a yoghurt culture for an hour before adding the rennet. Simply warm the milk, add 2 tbsp natural yoghurt and whisk in well. Leave at room temperature, covered for an hour, then start the process below." Matthew Evans, Gourmet Farmer Series 4
Get Matthews insider tips for making haloumi at home right here.