Hellim or Halloumi is a traditional Cypriot cheese made with goat milk. It is a white cheese with a distinctive layered texture which is enjoyed in cyprus with fresh bread during the summer months and grilled or fried as it does not melt or grated and sprinkled on pasta.
- Goat's milk (5 liters)
- Rennet (4.5g)
- Salt (4.5g)
- You can make 3 rounds ofhellim with mentioned ingredients
- Heat the goat milk gently up to 32C and add rennet, leave for 30 minutes
- Break the curds and place the solids into a large muslin bag and allow the whey to drain into a pan
- Once curds have fully drained, bring the whey to the boil
- Any curds that form at this stage can be gathered and hung to dry to form a much harder hellim, which later grated onto pasta
- Boil until hellim floats (approximately 20 minutes) and cool it fully, place in fridge with weight on top for a few hours to allow hellim to firm up.
- The remaining whey is not wasted, it can used to cook pasta in or used as a base for soup