tag:blogger.com,1999:blog-1185769087747426024.post7987482267243347301..comments2024-03-10T00:23:43.574-08:00Comments on Several Gardens Farm: HalloumiAnonymoushttp://www.blogger.com/profile/16597222061924853443noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1185769087747426024.post-78400193068959554812012-11-06T08:14:48.443-08:002012-11-06T08:14:48.443-08:00I'm excited to use all the feedback we get wit...I'm excited to use all the feedback we get with Cheesepalooza. It's already helping, and I'm sure when we get to the "difficult" cheeses it will be that much more invaluable.<br />Anonymoushttps://www.blogger.com/profile/16597222061924853443noreply@blogger.comtag:blogger.com,1999:blog-1185769087747426024.post-75110279995438824222012-11-06T06:10:57.232-08:002012-11-06T06:10:57.232-08:00Very informative post - and the comments and inter...Very informative post - and the comments and interactions from your readers definitely enrich the entire experience. BRAVO! YUM!<br />:)<br />VA Canadian Foodiehttp://www.acanadianfoodie.comnoreply@blogger.comtag:blogger.com,1999:blog-1185769087747426024.post-66226903603193528782012-11-05T10:16:29.730-08:002012-11-05T10:16:29.730-08:00I've noted your comment about brining it salty...I've noted your comment about brining it salty then rinsing before serving. There are so many nuances to how we all seem to do things that I am loving this collaboration in Cheesepalooza. I learn so much more than making cheese on my own! Thanks for sharing.wannafoodiehttps://www.blogger.com/profile/08092922382517337072noreply@blogger.comtag:blogger.com,1999:blog-1185769087747426024.post-9012085573095603592012-11-04T05:38:55.383-08:002012-11-04T05:38:55.383-08:00mmm-mmmm! i love haloumi! cheese is something i...mmm-mmmm! i love haloumi! cheese is something i've wanted to make for quite a while but for some reason have felt a little intimidated by it. yes, it takes more time than walking to the store but its so much better. so much more real. ya know?<br /><br />thank you for sharing with the Wednesday Fresh Foods Link Up! I looks forward to seeing you again this week with more wonderful seasonal & fresh/real food posts. xo, kristy.<br /><br />p.s. where did you get rennet?Anonymoushttps://www.blogger.com/profile/00397937628444217638noreply@blogger.comtag:blogger.com,1999:blog-1185769087747426024.post-54488875130761699852012-10-31T19:33:37.653-07:002012-10-31T19:33:37.653-07:00I love halloumi! I have to admit, this looks a bit...I love halloumi! I have to admit, this looks a bit more involved than I am in for (so much easier just to buy it!), but I may have to give it a shot one of these days.Lauren @ Gourmet Veggie Mamahttp://gourmetveggiemama.comnoreply@blogger.comtag:blogger.com,1999:blog-1185769087747426024.post-55459584757298700362012-10-31T15:15:34.406-07:002012-10-31T15:15:34.406-07:00I learned what makes the dreaded brine slime! If ...I learned what makes the dreaded brine slime! If the brine is not acidic enough you will get mushy cheese. One of my cheese books recommends adding a little white vinegar if it is not a certain pH. I don't have a pH tester so I just pro actively added a teaspoon or two of white vinegar to my feta brine. No slimy soggy cheese! I also learned that, for feta, you can skip the dry salting step and just go right to putting the cheese in the brine after cutting in chunks.then keep brine and cheese at room temp for the 4-5 days of aging. It was not too salty! My brine was 1 part salt to 5 parts water.Julie/AC Farmhttps://www.blogger.com/profile/09156227681768432484noreply@blogger.comtag:blogger.com,1999:blog-1185769087747426024.post-17525637118062803312012-10-31T10:18:27.031-07:002012-10-31T10:18:27.031-07:00Lisa - I went over to your lovely blog and signed ...Lisa - I went over to your lovely blog and signed myself up! Look forward to hearing about your journey!<br /><br />Stephanie - yes. The brine was too salty. I have gotten in the habit of brining my halloumi too salty, and rinsing it overnight before serving. It seems to protect it from the dreaded slimy brine problem I used to get. And I am so used to planning my meal preparations several days ahead that it's not a big issue. But it's inconvenient, isn't it?Anonymoushttps://www.blogger.com/profile/16597222061924853443noreply@blogger.comtag:blogger.com,1999:blog-1185769087747426024.post-59945298305160342692012-10-31T10:15:21.949-07:002012-10-31T10:15:21.949-07:00Great instructions! I made the feta (haven't p...Great instructions! I made the feta (haven't posted yet.. eep!) and now I'm really curious to try this cheese. Did you find the brine to be too salty?Stephaniehttp://www.clockworklemon.comnoreply@blogger.comtag:blogger.com,1999:blog-1185769087747426024.post-71781081785821101622012-10-31T07:51:04.201-07:002012-10-31T07:51:04.201-07:00Great Post! I am going to try this! New follower ...Great Post! I am going to try this! New follower from Frugal Days. I would love for you to come share at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-6.html<br /><br />Lisa<br />Fresh Eggs DailyLisa/Fresh Eggs Daily Farm Girlhttps://www.blogger.com/profile/09113585421191900634noreply@blogger.com