Hi, I'm the author of the recipe, someone sent me a link to this to come answer any questions you may have

With heating the milk, as you have already figured out, the MC should be on. The 37 degrees does have a little latitude in the temp as it is about 1 degree hotter than the milk needs to be. After you transfer the milk to the ThermoServer to rest for the 60 minutes, you should put the lid on the ThermoServer. As curds are forming in cheese, we need to keep the temperature as stable and close to the 37degrees as possible so that the enzymes in the rennet can work.

In step 11, after the halloumi rises to the surface, you remove it from the TM. Step 12 is just making some of the whey into a brine to cover your newly made halloumi to make it a little salty and help it last for a week or so. If you intend to eat the whole lot straight away (which, I have to admit, has happened to me )., then you can skip making the brine completely. If you use it without the brine, you may find you need to add a little salt

Happy cheesemaking  

Hi, Everyone!

I'm just starting my Thermomix journey - I've had my TM31 since April, but immediately decided to become a consultant too! Obviously moving to Tasmania, starting a new job and setting up a new house wasn't quite enough, lol

I love, love, LOVE my TM!! I'm eating so much better and making so much yummy food, that I've been given the nickname at work of Sir Bakes-a-lot... guess that would make my Thermomix Sir Mix-a-lot? I've even started converting recipes, so I'll be starting to post more soon.

Just going to pop over to the demonstrators forum and add my name there too! Look forward to joining you all on the journey.

Suzanne