Maltese Farmer Cheese (Gbejna)

Submitted by sheepdoc

"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."

 

• Ready In: 27hrs
• Ingredients: 3
• Yields: 12 cheeses
• Serves: 12

ingredients

• 1 gallon 2% low-fat milk
• 2 rennet tablets or 1 tablespoon liquid rennet
• sea salt

directions

1. Using a non-reactive (stainless steel) pan, a whisk, and a candy thermometer, heat milk to 98 degrees and remove from stove.
2. Dissolve rennet tablets in a little cold water if using.
3. Stir rennet into warm milk.
4. 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.
5. Pour off whey and scoop curd into molds (Qweileb). Place on draining tray. Sprinkle sea salt on cheeses. Let sit 6-8 hours.
6. Flip cheeses in molds and sprinkle with more salt. Let sit 6 hours.
7. Remove from molds and store in saline solution (1 qt water, 1/2 cup salt), covered, in the refrigerator.
8. Cheese can also be dried or pickled.