Ingredients:

• 4 liters of goat’s milk
• 2 liters of sheep’s milk
• 1/4 teaspoon of liquid rennet diluted in 1/4 cup of non-chlorinated water

Directions

1. Heat the milk: In a large pot, combine the goat’s and sheep’s milk and heat it over medium-low heat until it reaches a temperature of about 32°C (90°F).
2. Add rennet: Pour the diluted rennet into the milk while stirring gently. Continue to heat the milk, stirring occasionally, until it reaches a temperature of about 38°C (100°F). Once it reaches this temperature, remove it from the heat and let it sit undisturbed for about 30-40 minutes, or until a clean break forms.
3. Cut the curds: Once the curd has formed, use a long knife to cut it into small cubes, about 1-2 centimeters in size.
4. Cook the curds: Return the pot to the heat and gently heat the curds to 42°C (108°F), stirring occasionally to prevent them from sticking together. Maintain this temperature for about 20-30 minutes, stirring occasionally.
5. Remove the curds: After cooking, use a slotted spoon to transfer the curds to a cheesecloth-lined colander or mold. Allow the whey to drain off for about 1-2 hours, or until the curds are firm.
6. Press the cheese: Once the curds have drained, place a weight on top of the cheese to press it. You can use a cheese press or simply place a heavy object on top. Press the cheese for about 2-4 hours, or until it holds its shape.
7. Age the cheese (optional): If you prefer aged halloumi, you can place the cheese in a cool, dry place to age for 1-2 days. Otherwise, you can enjoy it fresh.
8. Cook and serve: To enjoy your halloumi, slice it into pieces and grill or fry it until golden brown on the outside and soft and slightly gooey on the inside.