I want to make semi-hard, unripened brined cheese, kind of like Nabulsi or Halloumi.
I already know how to make "fresh" cheese from cow milk, rennet and salt.
But, in my attempts, the resulting curds is far from being hard or semi-hard, unless I strain the curds many hours, but in the process I loose the freshness and fresh milk taste, and the cheese develop other more complex flavours, wich is usually good for a cheese, but not for the kind of cheese I want to make :)
I think I read somewhere that the curds in this kinds of semi-hard, unripened cheeses, just like mozzarella, needed to be cooked?
Is it possible to do this cheese with cow milk instead of goat milk?
For the brine, can I use the (in process produced) whey, in wich I add salt?
Can someone post a complete step by step procedure, or direct me to a web site with this procedure?