•       5-6 kilos sheep’s milk = 1 kilo of hellim cheese
• 9 kilos goat’s milk = 1 kilo of hellim cheese
• 10 kilos cow’s milk = 1 kilo of hellim cheese

 

 

• For 20 kilos of sheep’s milk add 1capful of rennet powdered yeast.
• For 15 kilos of goat’s or cow’s milk add 1 capful of rennet powdered yeast.

 

Drain the fresh milk, separate half a kilo and put aside. Heat the remaining fresh milk on medium heat until warm (it’s important not to heat the milk too much, the  milk should not burn your hand). After removing the milk from the stove add the yeast and mix well. Cover and let wait for an hour until the top forms a curt.

At this point the curd is soft and won’t stick to the hands. When the curd starts to form lumps, break them with your hands and mix. Let it wait for 15 minutes.

The lumps will sink to the bottom of the pot. Collect the lumps with a strainer or with your hands.

Wrap all of them in a cheesecloth and place wood or heavy weights on top.

Leave to drain for one hour to later make hellim.

Heat the remaining yellowish water (whey protein) in the pot on medium heat until it is warm enough not to burn the fingers. Then add the saved half a kilo of fresh milk and mix.

Ricotta cheese pieces will start to form upon the surface of the mixture. Stir constantly and gradually with a rolling pin or a wooden spoon until the mixture starts to boil. It is important to stir constantly and gradually, otherwise the bottom will burn and the ricotta cheese will have a heavy smell.

Take out the ricotta cheese with a ladle and drain.

If desired the acquired ricotta cheese can be salted and dried in the sun, or without drying, it can be consumed hot, sprinkled with sugar.

It can also be used in dessets and pastries i.e. Pirohu (Cypriot Ravioli) and Ekmek Kadayıfı (Bread Kadayif).

Cut the jelly like lumps previously wrapped in the cheesecloth into squares about 8-10cm wide and wash with water..

Wrap and tie each piece in a separate aquare cloth. Place the pieces into the yellowish water (whey protein) in the pot. They will sink to the bottom.

Boil on medium heat until the sunken pieces rise to top. As they turn into soft hellim pieces and rise to the surface take them out and season all sides of each one with a tablespoon of coarse salt.

Place a fresh mint leaf in the centre of each one and fold in half. Place into a clean container with lid and add the remaining cooking liquid (for every 1½ kilo of cooking liquid used, add 1 cup of coarse salt).