Here’s the recipe for Gbejniet using Junket Rennet Tables or Liquid Animal Rennet. I have tried them both myself and obtained excellent results. (Revised 08/20/2013 - foolproof method)
What you'll need :
A non-reactive pot (stainless steel is the best)
Thermometer
Whisk
1 US gallon 2% Milk (3.78 litres) - 2% coagulates much better than full fat.
2 Junket Rennet Pills or 1 table-spoon liquid rennet
Sea Salt
Gbejniet Molds (Qwieleb)
Dripping Trays
Insect Screen Cover
Step 1
Heat the milk to 98 degrees fahrenheit. Take off the stove as the stove remains hot and your milk will get warmer.
Step 2
In a bowl, crush 2 junket rennet tablets in around 4 tablespoons of cold water (or pour 1 tbl liquid rennet directly). If using tablets, make sure they are fully dissolved.
Step 4
Using a knife, make vertical lines into the curd, making sure not to disturb the curd too much. Cover with lid, wrap the pot in a blanket (this is a very important step) and let the milk coagulate further for another 2.5 hours.
Step 6
After 6-8 hours, flip the cheeselets on the other side (to obtain the mold imprint on both sides). Sprinkle with sea salt again and let drip for 6 hours. Do not forget to cover with insect screen.
Step 7
This results in fresh gbejniet. They can be stored in a saline solution (1 litre of water with 150 grams of salt) and placed in an air tight container and refrigerated.
Gbejniet can also be aged outside and consumed as “Dried White Gbejniet” or “Dried Peppered gbejniet”. Click here to learn how gbejniet are aged and pickled.
What you'll need :
A non-reactive pot (stainless steel is the best)
Thermometer
Whisk
1 US gallon 2% Milk (3.78 litres) - 2% coagulates much better than full fat.
2 Junket Rennet Pills or 1 table-spoon liquid rennet
Sea Salt
Gbejniet Molds (Qwieleb)
Dripping Trays
Insect Screen Cover
Step 1
Heat the milk to 98 degrees fahrenheit. Take off the stove as the stove remains hot and your milk will get warmer.
In a bowl, crush 2 junket rennet tablets in around 4 tablespoons of cold water (or pour 1 tbl liquid rennet directly). If using tablets, make sure they are fully dissolved.
Step 3
Pour the rennet into the milk, mix gently, cover pot and let stand for 30 minutes. This will make the milk coagulate.Step 4
Using a knife, make vertical lines into the curd, making sure not to disturb the curd too much. Cover with lid, wrap the pot in a blanket (this is a very important step) and let the milk coagulate further for another 2.5 hours.
Step 5
Pour out as much of the whey as you can. Scoop the curd mixtures into the cheese molds and place on a dripping tray. Grab a handful of sea salt and sprinkle it on top (if you're concerned about the amount of salt, remember that most of it will drain out with the whey and that salt is needed to preserve the cheeselets.) Cover with insect screen cover.
After 6-8 hours, flip the cheeselets on the other side (to obtain the mold imprint on both sides). Sprinkle with sea salt again and let drip for 6 hours. Do not forget to cover with insect screen.
Step 7
This results in fresh gbejniet. They can be stored in a saline solution (1 litre of water with 150 grams of salt) and placed in an air tight container and refrigerated.
34 comments:
Hi
I live in San Francisco California and I have been looking for
Qwieleb here and online with nO success. Do you know anywhere online that sells them?
Try http://cheeseandyogurtmaking.com .. that's where I get my rennet from, they have molds too.
Karl, what milk do you use: 1%,whole...?
Thanks
Hi Roberta, I use whole milk. Never tried them with 1% or 2%.
@roberta - I just tried a batch with 2% milk and I got great results. I used 2 gallons 2% milk with 3 tablespoons of liquid rennet. The milk coagulated beautifully into this nice thick curd (for about 3 hours)
Why won't the milk coagulate? I used organic whole milk :(
@Steff - did you warm it up to 98 degrees F? What kind of rennet did you use and how did you use it?
I used Junket rennet as the one you have in the pic. Yes I warmed the milk to 98F. The only difference is that I used half a gallon of milk so I used 1 Rennet tablet. Now trying about with 2 rennet tablets... fingers crossed. I must say though after 30mins mine still doesn't seem as nicely coagulated as in your picture.... Any ideas?
@Steff - maybe you do need to use two pills since the milk is organic. I never tried them with organic Milk and for the most part I always use liquid rennet.
After you add the rennet make sure to keep the pot warm. Are you using a non-reactive pot, such as aluminium? You could wrap the pot up in a blanket or put the pot in the oven (without heat)
Hi thx for this wonderful recipe. I am maltese but live in belgium. I have so many failed attempts at these gbejniet becuase I cannot find the junkets anymore, but I have the liquid junket ok.but can I use half fat milk? thanks for your answer. keep up the good work.
hi Paul
I live in Dubai and have only managed to find Rennet in powder form. Can you give me an idea of how much powder your 2 tablets would give? I have made a gallon of milk and added 1 tsp rennet but am not sure if that was enough !! Still waiting to peek into the saucepan :) Thanks jacky
Hi Karl,
I live in Dubai and have only managed to get Rennet in powder form. Could you please give me an idea of how many teaspoons your 2 tablets would equal? I have just made a gallon of milk with a tsp of rennet but am not sure that was enough. I would appreciate your help for the next batch to come out perfect! Thanks.
Hi Karl,
I live in Dubai and have only managed to get Rennet in powder form. Could you please give me an idea of how many teaspoons your 2 tablets would equal? I have just made a gallon of milk with a tsp of rennet but am not sure that was enough. I would appreciate your help for the next batch to come out perfect! Thanks.
@QueenDiva
Hi, I wouldn't know anything about powdered rennet unfortunately. I have never used it.
I suggest you try this website, since they sell both maybe they would have some information there
http://www.cheesemaking.com/store/pg/106-Rennet-FAQ.html#Anchor-23240
Hello ... I don't think mine is working out. Taking far too long to solidify. I've had to make baskets... where did you get yours from?
@denise testa - I got mine from Malta, I had relatives ship them to me from that kitchen store in Merchant's Street in Valletta.
Are you following the instructions properly? What kind of rennet are you using and what type of milk are you using?
I used junket tablets and homogenized milk. I've done it before with success. This time... not so much. I will look at buying baskets... and perhaps trying the liquid rennet instead.
@Denise Testa - I recently made a batch and I also didn't obtain great results with the coagulation. For a moment I thought they had changed the rennet but then, after some research, I found out that milk produced in summer is different than that produced in the colder months and it effects the coagulation! Source : http://www.unipr.it/arpa/facvet/annali/1999/summer/summer.htm
It was locally believed that the best cheese was prepared from the milk of sheep born in autumn, il-bikrin, and not from those born in spring, L-imwahhrin The fact is that during a rainy season when the sheep can have as much grass as they desire the milk is more plentiful. The more grass and fodder they get, the better the milk and the cheese produced.
A local tradition held that the best cheese could be obtained in the months with the letter R: December, January, February, March and April. Milk was not considered good enough in the months without an R: May, June, July and August.
Source : http://www.oocities.org/f_scicluna/gozo.html
always use whole milk for gbejniet
not other kind..it will firm better abd faster....enjoy!!!
always use homogenized milk
it will firm better..enjoy...
thank you Karl for your recipe as i always use more 9 tablets to 3 litres of milk which is so much more expensive next to your recipe . I shall go make some more to your recipe now . Thank you again , happy Christmas , Have you been to Malta ?
Hi Anna, let me know how they turn out! Initially I tried both, tablets and liquid but nowadays I use the liquid rennet only. I always get great results with it. I was in Malta 2.5 years ago and then I moved to New York .. haven't been back yet .. hopefully soon!
Hi Karl,
I wanted to take the time to thank you for posting this great recipe and many others.
My Gbejniet worked out perfectly after the first attempt, using your recipe.
Today I'm making my second batch!
Next I will be trying to make Maltese Bread using your recipe and drying out the gbejniet.
Thank you once again for sharing these great recipes, especially when it's not always easy to buy these products where I live. Much appreciated!
Michelle
Melbourne, Australia
have you tried making them with goat's milk?
have you tried making them with goat's milk?
Hi Karl, did you leave them in the fridge or at room temperature for the first 6 hours please?
Thank you :)
Hi Ramon and Amanda, i leave them on the kitchen counter. If you live in a very hot environment without central air or a/c you can pop them in the fridge. Salting is key as it acts as a natural preservative.
Hi Karl,
Thanks for this recipe. I'll try it soon. I took my Aussie girlfriend, now fiance' :-), to Malta like 3 years ago and she loved them and keep mentioning them, so I decided to have a go for her. I'd love a piece of home myself :-).
Grazzi.
Hi Karl,
Thanks for this recipe. I'll try it soon. I took my Aussie girlfriend, now fiance' :-), to Malta like 3 years ago and she loved them and keep mentioning them, so I decided to have a go for her. I'd love a piece of home myself :-).
Grazzi.
I bought granular rennet. It says use 2g to 6gr. to 100ml milk. Can you tell me how much shall I put please? Thanks
Hi Karl, some recipes I have seen call for powdered milk along with the whole milk. Is it necessary to use powdered milk?
Hi Karl, I have seen some recipes use powdered milk along with the whole milk. Is it necessary to use?
Hi Karl, some recipes I have seen call for powdered milk along with the whole milk. Is it necessary to use powdered milk?
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