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Home-made cheese techniques

Morning Glory

Morning Glory

Obsessive cook
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I posted a recipe for home-made halloumi see here: Home-made Halloumi - but I'm not at all sure if its really any different from paneer. Halloumi is traditionally made from sheep's milk and is brined - mine wasn't sheep's milk or brined!

In fact, most home-made cheeses seem to follow a similar recipe and aside from how much they are drained to firm up, its hard to see the differences. Mozzarella is an exception to this as it requires several further steps compared to other fresh cheeses.

I'd be most interested to hear about your experience and ideas on this subject.
 
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