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location Brighton, United Kingdom
age 40
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awarded  Custodian
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reviewed No Action Needed What kind of foods react with aluminium pressure cookers?
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awarded  Custodian
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reviewed Leave Closed How do you clean and season a cast iron pot?
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reviewed Close Why didn't my laminated dough rise?
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21
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15
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revised Tips for cooking a whole lamb in a fire pit?
added 12 characters in body
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awarded  Notable Question
Nov
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answered Getting over the taste of chili pepper
Oct
21
comment Halloumi ended up too soft
Thanks. It was much firmer than that, I presume because of the cooking in the whey. I'll try pressing more whey next time and see the results.
Oct
20
comment Halloumi ended up too soft
Thanks franko. 'best' as in flavour? or in some other way? I'll be trying again with raw milk (and goats milk or a mix if I can get it) but want to know specifically what I need to do to make the resulting cheese a bit firmer when cooked (and preferably squeaky :-)). Do you think that making it with goats milk alone will result in a firmer cheese?
Oct
20
revised Halloumi ended up too soft
added 107 characters in body
Oct
20
accepted Why is my salted butter weeping? And is it safe to eat?
Oct
20
asked Halloumi ended up too soft