I never made Maltese Type Cheese, so made this simple cheese based on member Tea's Recipe here (https://cheeseforum.org/forum/index.php/topic,314.0.html) 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 (https://cheeseforum.org/forum/index.php/topic,1798.0.html)) and believe they are the Maltese Cheese called Ġbejna or plural Ġbejniet. Nice picture here (http://upload.wikimedia.org/wikipedia/commons/b/b2/Malta_Gbejniet.JPG), 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.
Pictures #2 . . .
Pictures #3 . . .
Pictures #4 . . .
Quote from: John (CH) on August 09, 2009, 03:28:31 PM
(nice picture here (http://upload.wikimedia.org/wikipedia/commons/b/b2/Malta_Gbejniet.JPG))? They look and sound very similar in type and use, just with more traditional sheeps milk.
They kind of look like little marshmellows don't they?
Yep, very cute!
I just did some research and posted it in a separate thread here (https://cheeseforum.org/forum/index.php/topic,1798.msg13593.html#msg13593).
Judging by the photos they must age some to get that curled up look to them. Looks so much like a ricotta of sorts.