Making Halloumi Cheese

• 1). Add 1 tsp. of rennet tablets to 8 pints of fresh milk and let it set for 30 minutes or until the milk curdles.
  
  
• 2). Divide the curds in two (or three depending on preference) and place them in muslin bags for another 30 minutes to harden and shape.
  
  
• 3). Drain any whey (leftover liquid) back into the pan and bring it to a boil.
  
  
• 4). Remove curds from the muslin bags and put them in the boiling pan.
  
  
• 5). Let the curds cook in the pan for about 20 minutes or until the cheese floats to the top.
  
  
• 6). Carefully remove the cheese from the pan and store it in the refrigerator for two hours.