Halloumi Hoop + cheese cloth

$18.00$23.00

Halloumi Hoop + Press Plate + Cheese Cloth – LARGE

  • 320mm long x 175mm wide x 70mm high with base
  • This hoop requires 6 to 8 litres of milk and will provide 700g to 900g of halloumi
  • 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
  • This hoop requires 3 to 4 litres of milk and will provide 350g to 450g of halloumi
  • 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

Cheesemaking

Thank you for Your Interest in a Cheesemaking Course

Making cheese prior to the course is not essential but it is very strongly recommended. I have found that over many years of providing cheesemaking courses, having some basic cheesemaking experience before you get to the course is an enormous help with taking in the information provided at the course.

To help you start to make cheese at home, there are several kits available, starting from $60 plus postage. Each kit has detailed instructions so that you can easily make lots of cheese in your own home, without having made cheese previously. See the range of available kits here. You can easily add to the kits once you have completed the course.

As an incentive to start making cheese, I am offering you a 5% discount on the price of any of the kits (excluding postage) - Just add the kit to your cart and use the code KIT at the checkout.

View the Cheesemaking Kits