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. 

Ingredients Required:

  • Goat's  milk (5 liters)
  • Rennet (4.5g)
  • Salt (4.5g)

Preparation Method:

  • 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