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In a large pan, combine water with 1 cup of milk and 1 tablespoon of salt.
Cut the cheese in half and add it to the boiling mixture.
Once it has come to the surface, bring it down to a simmer and simmer for 20 minutes.
Remove the cheese from the water and let drain.
Season with flaky salt.
Then fold each piece of cheese in half.
Season with more salt and fresh mint.
Use a wire rack to press down on the cheese.
Transfer the halloumi to plastic bags and let sit in the fridge for at least 2 days.