Maltese Farmer Cheese (Gbejna)

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READY IN: 27hrs
SERVES: 12
YIELD: 12 cheeses
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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