Boil some water and keep ¼ cup aside to cool down. The boiling will dechlorinate the water. Shake the milk bottles to help get all the cream out. Then pour the milk in the pot and bring the temperature to 32-35°C. Dilute the liquid rennet in the cooled water and take the pot off the heat. Each liquid rennet varies in strength so you must read the bottle instruction first. For halloumi use double the recommended amount because there are no added cultures. Pour the diluted rennet in the warmed milk and stir it well. Cover the pot with a towel and lid and set aside for 50min for the milk to set and form curds.
While the curd is getting pressed, heat the whey to 93-95°C, do not let it boil. It will take about 10min to reach that temperature. Once the curds are ready and the whey has come to the right temperature, place the curds in the whey for about 45-50min. Gently stir the bottom of the pot without agitating the cooked curds too much, just enough so they are not stuck to the bottom. Throughout the cooking process if a lot of foam is formed extract it. Once the time has passed and the halloumi has been raised to the surface, use a slotted spoon to remove the halloumi. Carefully place the halloumi pieces on a cooling rack, on top of a deep dish to collect the liquids expelled. Around 900g-1.1kg of halloumi will be made depending on the brand of milk used.
As soon as you can touch the halloumi sprinkle some dry mint and ¾ -1 tbs (about 15-20g) of fine non iodised salt on both sides. Each block of halloumi will weigh about 300g so the amount of salt should be sufficient but this also may vary based on your taste. Place some fresh mint leaves in the middle and fold the halloumi over. Repeat with the other two blocks.
Let the halloumi to cool down, allow the salt to be absorbed for a couple of hours and then you can enjoy it fresh or cooked. To store the halloumi, seal it well and place it in the fridge to consume within 3 days. Otherwise wrap it well it and place it in the freezer for up to 3 months. Read the blog post above for further storage/brining options.
To fry the halloumi cut it in slices 0.5-1cm thick. Use a paper towel to absorb any excess liquid. Use a non-stick frying pan and dry fry it on a medium to high heat. There is no need for added oil as the halloumi will release some itself and it will soften too much if you add some as well.
Cook each side for up to 2min or until a brown colour is achieved. Try not be tempted to flip the halloumi continuously, you only need to flip it over once. However take care the halloumi doesn't burn.