Maltese Farmer Cheese Gbejna Recipes
MALTESE FARMER CHEESE (GBEJNA)
Maltese farmer cheese. Traditionally made with sheep milk but this is for 2% pasteurized cows milk. Recipe is for molds, but you could let drip in cheese cloth also.
Provided by sheepdoc
Categories Easy
Time P1DT3h
Yield 12 cheeses, 12 serving(s)
Number Of Ingredients 3
Steps:
- Using a non-reactive (stainless steel) pan, a whisk, and a candy thermometer, heat milk to 98 degrees and remove from stove.
- Dissolve rennet tablets in a little cold water if using.
- Stir rennet into warm milk.
- Cover pot and let stand for 30 minutes. Cut curd into strips. Cover with lid, wrap pot in blanket, and let sit 2.5 hours.
- Pour off whey and scoop curd into molds (Qweileb). Place on draining tray. Sprinkle sea salt on cheeses. Let sit 6-8 hours.
- Flip cheeses in molds and sprinkle with more salt. Let sit 6 hours.
- Remove from molds and store in saline solution (1 qt water, 1/2 cup salt), covered, in the refrigerator.
- Cheese can also be dried or pickled.
Nutrition Facts : Calories 160.3, Fat 6.3, SaturatedFat 4, Cholesterol 25.6, Sodium 150.7, Carbohydrate 15.4, Sugar 16.2, Protein 10.6
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