Curds and whey.
Curds into the mould.
Making ricotta, after the feta and haloumi, from the same milk (it's magic....).
Cooking the haloumi - there may a more technical term for this.
Ta da! Finished haloumi. She also made feta, and marscapone.
I already had the thermometer, now I have the culture and the rennet, so there is no excuses. (But if only I had a cow...).