Steps

1. +Milk
Please add: 0.5 gallon of pasteurized unpasteurized fresh store-bought cow milk.
2. Heat
Time: 00:00:00
Temperature: 95°F
Heat rate: 2.25°F/min
Speed: 4 RPM
3. +Ingredients
Please add:
1tsp of 1/4 of a Rennet Tablet
1tbsp of Bottled Water
Note: Mix 1/4 rennet tablet with 1 tablespoon bottled water. Allow the rennet to breakdown and dissolve in the water. The tablet will not dissolve completely, you will see little residual granules floating in the water which is normal.
4. Mix
Time: 00:00:00
Temperature: 95°F
Speed: 1 RPM
Note: Gently stir in rennet solution until incorporated, then stop stirring immediately to allow curd to set.
5. Instructions
6. Cut
Temperature: 95°F
Cutter size: 1in
7. +Ingredients
Please add:
0.25tbsp of Chili Flakes
0.5tbsp of Dried Oregano
Note: Gently stir in chili flakes and oregano until just incorporated and allow to stand for another 10 minutes for full whey separation.
8. Mix
Time: 00:00:00
Temperature: 90°F
Speed: 1 RPM
Note: Mix chili flakes and oregano very gently, just to incorporate. Try not to disturb the cubed curds
9. Instructions
10. Heat
Time: 00:00:00
Temperature: 125°F
Heat rate: 2.25°F/min
Speed: 4 RPM
Note: The curd should be stirred gently while heated. Heat to 125F for 4 minutes. The curd should become elastic and slightly firm. If still very soft, stir and heat for 1 more minute.
11. Drain
Time: 00:00:00
Temperature: 75°F
Drain speed: 4PSI
12. +Ingredients
Please add:
1tbsp of Kosher salt
Note: Sprinkle salt over draining curd and mix in, pressing the cheese to remove excess whey
13. Press
Time: 00:00:00
Temperature: 75°F
Pressing force: 1PSI
14. Instructions
15. +Ingredients
Please add:
4fl oz of Leftover Haloumi Whey
4fl oz of Water
1tbsp of Kosher Salt
16. Mix
Time: 00:00:00
Temperature: 60°F
Speed: 4 RPM
Note: Combine all brine ingredients and mix well.
17. Instructions