Halloumi on a winter’s day.
On this wet winter’s day in Hobart, my partner Mel and I (co-owners of Teros) finally ventured into unknown waters and made halloumi cheese.
We like simple food made with great quality produce and don't fuss with processes that seem complicated. If you're anything like us, the prospect of making your own cheese may seem daunting. Regardless, I’m writing to say that if we can do it, you can do it.
As some of you may know, Teros sells a variety of cheese making kits from Mad Millie and Green Living Australia. We’ve even run three cheesemaking classes on using the kits. With encouragement from Glenda and Philip – our co-owners at Teros – today was our first solo attempt to make a cheese we both love.
Whether you’ve attended a class, bought one and have no clue what to do with it, have seen it in shop but thought it wasn't for you or have no clue what we are talking about this post may have something for you.
So on this cold rainy winters morning, we produced a cheese we only believed possible by professionals and it was easy! All you need is a Mad Millie Fresh Cheese Kit, some pots, a few hours at home when you have things to do while the curds are setting and an willing mind.
The kit comes with a detailed and intuitive instruction manual but we also went online to Mad Millies YouTube channel and watched their ‘How To’ video for an overview.
This post is not a step by step guide – more a glimpse into the home cheesemaking process. We hope it encourages you to give this a go.
If you want to know more about our experiences in cheese making, please feel free to come see us in the shop or email us at [email protected].
We’d love to help you make your own special foods.