Halloumi Hoop + cheese cloth

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Halloumi Hoop + Press Plate + Cheese Cloth – LARGE

  • 320mm long x 175mm wide x 70mm high with base.
  • Makes halloumi in the traditional rectangular shape.
  • The hardened plastic press plate allows pressure to be applied to the curds. The curds can easily be removed from the hoop for turning.  Holes in the base of the hoop allow drainage of whey.
  • This hoop will hold curds from approximately 6 to 8 litres milk (variable depending on cut size, stirs, acid development, pressing etc.).
  • The hoop is made from food grade polyethylene.
  • Blue cheese cloth to line halloumi hoop

Hint: Line the halloumi hoop with cheesecloth to get faster drainage and a smoother surface of the cheese. The smooth side of cloth against the cheese

Hint: traditional fold and mint addition is achieved while the halloumi is still warm after removing it from the hot whey.

 

Halloumi Hoop + Press Plate + Cheese Cloth – Small

  • 260mm long x 170mm wide x 70mm high with base.
  • Makes halloumi in the traditional rectangular shape.
  • The hardened plastic press plate allows pressure to be applied to the curds. The curds can easily be removed from the hoop for turning.  Holes in the base of the hoop allow drainage of whey.
  • This hoop will hold curds from approximately 3 – 4 litres milk (variable depending on cut size, stirs, acid development, pressing etc.).
  • The hoop is made from food grade polyethylene.
  • Blue cheese cloth to line halloumi hoop (smooth side of cloth against the cheese)
  • Hint: Line the halloumi hoop with cheesecloth to get faster drainage and a smoother surface of the cheese. The smooth side of cloth against the cheese

Hint: less pressure will provide a softer halloumi and more pressure will provide a firmer halloumi. It depends what is your preference.

Hint: make whey ricotta (Anari) as you heat the whey mixture to 90c

Weight 0.280 kg
size

small (3-4L), large (6-8L)

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