Homemade Maltese Cheeselets (Ġbejniet)

Servings: 3 Total Time: 40 mins Difficulty: Intermediate
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Homemade Maltese Cheeselets (Ġbejniet)

Maltese little gems…The cheeses of all cheeses!

Print Recipe

Homemade Maltese Cheeselets (Ġbejniet)

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold Gluten Free Vegetarian
Difficulty: Intermediate Rest Time 40 mins Total Time 40 mins
Servings: 3
Best Season: Suitable throughout the year

Ingredients

Main:

Method

  1. Place the milk in a large pot with 1 teaspoon salt and gently warm to 35-37 degrees (luke warm).

  2. Immediately remove from stove.

  3. In a small glass place the 50 ml water and stir in the rennase. Mix and gently stir into warm milk.

  4. Leave to stand for 45 minutes.

  5. Once set, cut through with a knife gently to break up the curds and whey.

    Take a basket and scoop out the curds to fill the basket. Place on dripping tray. If you do not have a dripping tray, keep removing any of the whey (liquid).

  6. Sprinkle salt on top and refrigerate overnight.

  7. Enjoy!