Home made cheese - Haloumi and zucchini fritters

Here's an excellent thing you can do with your home made haloumi.

Grate 300g of zucchini, and squish out as much liquid as you can.

Drop it into a bowl with a grated onion, 250g of grated home made haloumi, 1/2 cup of plain flour, 2 teaspoons of grated lemon rind, 2 eggs, and a tablespoon of fresh dill.

Add salt and pepper to taste, and roll into balls.

It's a good idea to chill them in the fridge for an hour to make them hold together, but that's optional.

Shallow fry them in some olive oil pressing them flat once they hit the pan, flipping to get even golden-ness.

Let them sit for a bit on some paper towels, and serve them with aioli for a truly awesome taste that will be very popular with young and old.

They're great hot or cold, and originally the recipe came from taste.com.au

Totally worthwhile.







120 Things in 20 years - Representing an excellent reason to get into making some home made haloumi.

Cheese

Some years ago I tried my hand at home made cheese making. I put some vinegar into some milk. It curdled into something a bit like cheese. It tasted more like milk with a bit of vinegar added. But it looked a little like something that could one day become cheese.

I'm going to try to do a bit better this time. I'm going to make some real cheese. I'm going to learn words like gouda, pecorino, and maybe even camembert.

I have a lot to learn in order to catch up to the current state of the art.

I have quite a bit to read. It seems cheese goes back a while.

But I acquired some rennet and some starter culture. It seems I need rennet and starter culture. I don't know what rennet is but I suspect starter culture is like yeast or something.

I bought vegetarian rennet. Not because I'm a vegetarian, but because I don't know what rennet is. Now All I need is a cow.

I really need a cow.

I don't have a cow, but I know where some are.

And I can't help thinking that whoever invented cheese didn't just go and borrow some rennet and some starter culture from one of their cheese making buddies. I'll work that out later if it turns out to be important.

Good luck me!

Thanks!