I never made Maltese Type Cheese, so made this simple cheese based on member
Tea's Recipe here as 1) her pictures of these little cheeses looked so cute, and 2) as my grandparents on mothers side were based in Malta for a few years in early 20th century when he was in Navy.
After making this cheese I did some research (
posted here) and believe they are the Maltese Cheese called Ġbejna or plural Ġbejniet.
Nice picture here, presumably in market on Island of Malta.
Any advice appreciated . . .
MAKING- Aug 9, 2009:
- 9:50AM: Poured 1 US gallon/3.8 litres of fresh store bought pasteurized homogenized whole cow's milk from coutertop into stockpot on gas burner ring on stove. Measured temperature at 20C/68F, started warming slowly, stirring occasionally to reduce hot spot on bottom.
- 10:00AM: Milk warmed to 32C/90F, as milk pasteurized, to standardize - help coagulation, trickled and whisked in 1/4 teaspoon diluted CaCl2. Measured 0.1 gram CHR Hansen Brand powdered rennet onto mini digital scale, diluted in 1/4 cup cool water, trickled into milk while whisking in thoroughly for 1 minute. Covered and set aside for curd to set.
- 10:30AM: OK curd set, cut curd into 0.3"/1 cm diamonds, let rest 5 minutes, stirred, let rest another 5 minutes.
- 10:40AM: Ladled cut curds into cheesecloth lined colander in sink so that whey discarded down drain. Meaured 40 grams of non-iodized salt, sprinked half over curds and worked in with fingers to salt de-whey the curds. Tasted, not too salty.
- 11:10AM: Ladled curds into 3 small Saint Marcellin 3-1/2"/90 mm diameter molds and 1 medium 4-1/2"/114 mm diameter ricotta mold to same height. Sprinkled on more salt and needed in with 2 fingers.
- 11:35AM: Turned one small cheese, partially fell apart in hand, tough to get back into small mold, decided to let set more before turning rest.
- 12:10PM: Turned all four cheeses, (1st turn).
- 4:30PM: Turned all four cheeses, (2nd turn).
AGING- Aug 10-28, 2009: Turned in fridge every 1 then every 2 and then every few days to dry evenly, one cracked completely in two (see picture below).
- Sep 8, 2009: Course grated one and used on salad, very nice, hard to grate as very dry (see picture below).
NOTES- Should have waited for better curd set as cut curds somewhat fell apart when salting.
- Next time add some Lipase to cow's milk as originals use sheep's milk.
- Next time add more salt and less height of curds to make thinner cheeses, (need about 4 more same small basket molds to make 1 US gallon batch).
- Would be nice to have smaller diameter baskets to make smaller Gbejniet like in linked picture above.
- Once semi-dried, store in sealed plastic container to stop becoming as hard as an ice hockey puck.
