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Homemade Maltese Cheeselets (Ġbejniet)

Maltese little gems…The cheeses of all cheeses!

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Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Rest Time: 40 mins Total Time: 40 mins
Servings 3
Best Season Suitable throughout the year
Ingredients
    Main:
  • 2L Whole Milk
  • 1 Tsp Rennase 25
  • 50ml Water
  • 6 Cheese Baskets
  • Salt
  • Dripping Tray
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!

Read it online: https://lollyskitchen.com.mt/recipe/homemade-maltese-cheeselets-gbejniet/