Maltese Farmer Cheese (Gbejna)

1. 1

   Using a non-reactive (stainless steel) pan, a whisk, and a candy thermometer, heat milk to 98 degrees and remove from stove.

2. 2

   Dissolve rennet tablets in a little cold water if using.

3. 3

   Stir rennet into warm milk.

4. 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. 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. 6

   Flip cheeses in molds and sprinkle with more salt. Let sit 6 hours.

7. 7

   Remove from molds and store in saline solution (1 qt water, 1/2 cup salt), covered, in the refrigerator.

8. 8

   Cheese can also be dried or pickled.

* Per serving · 4 servings · Values may vary.

No additional tips available.