Maltese Gbejniet Recipe
-
Loading... - Bridget Walsh
- 20 Mar 2025
- 23 Views
- 0 Like
- 0 Comment
A Gbejna (or Gbejniet) is a traditional Maltese cheese made primarily from sheep's milk. It can be enjoyed fresh or aged and is often flavored with herbs and spices. Here’s a simple recipe to make your own A Gbejna at home.
Ingredients
- 1 liter of sheep's milk (or a mix of sheep's and cow's milk)
- 1/4 cup of white vinegar or lemon juice (for curdling)
- Salt (to taste)
- Dried herbs (such as oregano, thyme, or basil) – optional
- Black pepper – optional
- Olive oil – optional (for drizzling)
Equipment
- A large pot
- A thermometer
- A slotted spoon
- Cheesecloth or a fine mesh strainer
- A bowl for draining
- Small molds or containers for shaping the cheese
Instructions
- Heat the Milk: Pour the sheep's milk into a large pot and heat it over medium heat. Use a thermometer to monitor the temperature, heating the milk until it reaches about 85°C (185°F). Stir occasionally to prevent scorching.
- Curdle the Milk: Once the milk reaches the desired temperature, remove it from the heat. Slowly add the white vinegar or lemon juice while gently stirring. You should see the milk begin to curdle, forming curds and whey. Let it sit for about 10-15 minutes to allow the curds to fully form.
- Drain the Curds: Line a bowl with cheesecloth or a fine mesh strainer. Carefully ladle the curds into the lined bowl, allowing the whey to drain off. Gather the corners of the cheesecloth and gently squeeze out any excess whey.
- Season the Curds: Transfer the drained curds to a mixing bowl. Add salt to taste, along with any dried herbs or black pepper if desired. Mix well to incorporate the seasonings.
- Shape the Cheese: Take small portions of the curds and pack them into molds or small containers to shape the cheese. Press down firmly to ensure they hold their shape. If you don’t have molds, you can simply form small balls with your hands.
- Chill the Cheese: Place the shaped cheese in the refrigerator for at least 2-3 hours to firm up.
- Serve: Once chilled, your A Gbejna is ready to be served! You can drizzle it with olive oil and sprinkle additional herbs on top if desired. Enjoy it with crusty bread, olives, or as part of a cheese platter.
A Gbejna can be stored in the refrigerator for up to a week. If you want to keep it longer, consider aging it in a cool, dry place. Aged Gbejna can develop a firmer texture and stronger flavor.
Making A Gbejna at home is a rewarding process that allows you to enjoy a taste of traditional Maltese cuisine. With its rich flavor and versatility, this cheese can be a delightful addition to various dishes or enjoyed on its own.
