Make Mouthwatering Maltese Cheese: A Step-by-Step Guide to Gbejniet

sheep's milk

🥗Healthier: goat's milk

💰Cheaper: cow's milk

Goat's milk is easier to digest, while cow's milk is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile, while vegetable oil is more economical.

Heat sheep's milk to body temperature (38 degrees Celsius).

Pasteurize the milk by heating it to 63 degrees Celsius for 30 minutes or 74 degrees Celsius for 15 seconds.

Cool the milk back down to 38 degrees Celsius.

Mix rennet with 10 parts water and add to the cooled milk, stirring well.

Cover and let sit for about an hour until curd has set.

Fill cheese baskets with curds, topping them up as needed.

Sprinkle fine salt on the outside of the curds.

Leave in the fridge overnight to set.

After a night in the fridge, air dry the cheese for a few days, covered from direct sunlight.

After drying, prepare some cheese with crushed black pepper and dip in white wine vinegar for flavor.

Store the dried cheese in a vinegar solution (1 part vinegar to 0.5 parts water) for at least a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens