This day was for fermented foods and organ meats. I started this cheese with a gallon of Mill King whole milk heated to 95F. Then I incorporated 1/4 tsp of rennet and continued heating until the milk reached 110F.
At this point I struggled to maintain temp at 110F because of my mercurial electric stove. It took longer than expected, but the curds and whey separated. I gently cut the curds and let them rest for 15 minutes.
I jostled the curds in the whey to help them shrink and release more whey. I drained the whey and microwaved the curds three separate times, after the final nuke squeezing the curds against the sides of the bowl, and let it drain again in a muslin-lined colander.
I incorporated salt and oregano and pressed the drained curds into a glass mold. It went into the freezer for a quick chill.
I sliced the cheese and lightly greased a hot pan. The sliced fresh cheese browned on all four sides alongside some sage leaves.
We ate it like crostini with chicken liver pate and figs. Praise Cheesus, Hallelujah Halloumi!