Making Hellim (Hallumi) is another one of my hobbies. Took a while to find the "right milk" to make it. Well, it's not actually the right milk but the only one available here in the UK that is suitable for cheese making because it is full milk and is unhomogenised.

The milk I use is Pasturised Unhomonegised Jersey Milk in 0.75L bottles and can be bought from Tesco's or Sainsburys (probably other places too???). I mix this milk 50/50 with Goats milk to give it that Hellim (goat cheese) taste, not as good as making it out of fresh goats milk but as far as I am concerned, it's the next best thing.

 
The Hellim turns out pretty good can be eating fresh, grilled or fried. It can also be boiled as in Tarana soup.

Instruction on how to make it:  Coming shortly.