This is a dead easy cheese. The only thing that is subjective is the salting out, which only comes from tasting the cheese as you go. Eventually you know by the look and feel of the cheese, when it is salted enough.
5lt whole milk
rennet as per directions. For me .5ml per 2lt
Salt
Bring milk to around 32c. This temp is not critical, just as long as the milk is not too hot to ruin the rennet.
Allow to set firm @ 45min to 1hr.
Cut into 1cm cubes, and turn over.
Line a colander and scoop curd onto cheesecloth. Sprinkle a hand full of salt over the curd and turn over the curd. The salt is used to "salt out" the whey. The set of the cheese from here on in, depends of how much you salt it. Too little, and the curd is too soft and falls apart. Too much and the cheese will be too salty. The end result, is a cheese where you can definately taste the salt, but not so that that is all you can taste.
Next scoop the curd into the baskets. Again sprinkle with 1/2 to 1 tsp of salt and using two fingers, work the salt into the cheese, making sure to turn over all the cheese. As the curd starts to dry, it becomes more "cottage cheese" like in consistancy.
As the whey drains, add more curd into the baskets, salting as above, and tasting with each addition. When you are satisfied with the taste, don't add anymore salt, just ensure that the curds have been evenly turned over.
5ltr usually makes around 5 of the maltese baskets. I had a couple of broken ones so transfered them into some ricotta baskets. I should have used only one.
The process of getting the cheese into the baskets can take upto 1/2 hour, adding more cheese and the whey drains and allows more room, salting with each addition if needed.
When the cheese is finally set enough, turn over. Repeat this every 15min to 1/2 hour until the cheese is almost whey free.
This cheese can then be used either as a soft spread, in pastizzi's, ravioli, or dried. Herbs, cracked black peppers can also be added as prefered. This cheese can also be made in bulk, and stored in ziplock bags in the freezer until needed.
Traditionally they are dried on trays hung out in the open when the weather is cool and dry and windy. They can then be grated like a parmesan.
These photo show the curd, in the colander, and the baskets that are traditionally used.
