I was privileged to stay with the Samara family in Bil’im, a village in occupied West Bank of Palestine. It is a village surrounded by olive orchards, vineyards, family gardens, and grazing lands on which goats and sheep are grazed. I was fortunate to be able to see Mr. Samara’s daughter-in-law prepare Haloumi, a Palestinian White Cheese almost always served with breakfast.
If you need a primer course on how to make cheese, see in information in the “Related” section below.
1 gallon milk
1/4 cup fresh active yogurt
1/2 tablet rennet
2 oz. Kosher salt
1.5 gallon stainless steel pot, thick bottom
Large white handkerchief, boiled
3 quart plastic tub with lid
6) Cover again, let the curds sit to firm up for 10 min.