Traditional small rich and creamy Maltese cheese made with only three ingredients: milk, salt and rennet. This recipe of Homemade Fresh Ġbejniet is a guaranteed success!
Ġbejniet (or singular Ġbejna) is the diminutive of another Maltese word ‘ġobna‘ (cheese). Over the years, it has also become common to list ġbejniet as cheeselet (little cheese) in Maltese English. Another way is to mention from which milk they are made from, the most authentic one is ġbejniet tan-nagħaġ (sheep’s milk).
In Malta, you can still find plenty of farms making ġbejniet the traditional way by using sheep’s milk, especially in Gozo. However, it’s customary to get the ġbejniet from the leading dairy plants in Malta – which are not always made from sheep’s milk – since these are easily available all year round in supermarkets on the island. Unfortunately, for the time being, the fame of ġbejniet is limited to the Maltese islands, thus finding it out of Malta is highly unlikely. Therefore, I decided to start making my own at home, in order not to miss out of my favourite foods made with it.
What are Ġbejniet?
Ġbejniet are small round cheese, traditionally made from sheep or goat’s milk. Although, nowadays it has become common to use cow’s milk. Of course, if using cow’s milk the taste will differ but it is the most accessible milk, thus makes it easier to make them at home. Apart from different types of milk, there are other different types of ġbejniet. Basically, there are different stages of drying and seasoning the ġbejniet. This recipe will focus mainly on the rich and creamy fresh ġbejniet which are to be consumed only few days after prepared. Fresh ġbejniet are stored in some of their own whey, in a way like mozzarella, and have a soft smooth texture that resembles that of ricotta. These type of ġbejniet are known as either ‘ġbejniet friski‘ (fresh ġbejniet) or ‘ġbejniet tal-ilma‘ (ġbejniet in water).
Another variety of ġbejniet, which I will be sharing with you in the near future, are the dried ones. Known as ‘ġbejniet bojod/moxxi or t’Għawdex‘ (white/salted or Gozitan). Dried ġbejniet have a deeper nutty taste and are hard with a crumbly texture. Dried under the sun in special net cages over a period of several days. Another signature ġbejna is the peppered one (tal-bżar), covered in black pepper and left to cure in vinegar or in oil. They have a strong pungent piquant taste. These days, there are dried ġbejniet covered in herbs and other spices, that are known as ‘imħawra‘.
What type of milk to use?
For cheese making it’s essential to not use UHT (ultra high temperature) milk, that is found in the room temperature aisle and has a long experation date. UHT milk is heated up to a high temperature that kills neccessary micro-organisms needed to make the cheese coagulate. Unfortunatley, I’m speaking from experience, in my first trial I used UHT sheep’s milk after mistakenly reading the German description. It was a disappointing journey.
You want to use fresh milk which is found in the fridge aisle and has a short experation date! Also, while I know that it’s not easily accessible for everyone, traditionally, goat or sheep milk is used. Therefore, even in Malta, it’s very common to make ġbejniet with fresh cow milk. The best milk to use is full fat, basically the fatter the better. Apart from helping with the texture of the cheese, the fat content is crucial for the flavour of the cheese.
What is rennet?
Rennet is the digestive enzyme that curdles milk and thus makes the cheese. For my homemade fresh ġbejniet, I have always used rennet powder to coagulate the milk. However, liquid rennet also exists and in my research I learnt that junket, another coagulator, is also used. Unfortunately, I haven’t used these other substances thus I cannot clearly indicate how much you would need. I recommend, to read the instructions on the product as it should give precisely how much you need to use. I have found rennet powder for purchase at the pharmacy in Malta, and online from cheesemaking websites.
How to make these Homemade Fresh Ġbejniet?
Making these homemade fresh ġbejniet is relatively easy if you have the right tools and a little bit of patience! When made with fresh milk, directly from the sheep or cow, there is no need to heat up the milk. From my research I learnt, that as soon as you milk the animal, the temperature of the milk is already 38°C/100°F. Therefore all that needs to be done is to add the rennet and salt. However, as most of us will get the milk from the grocery store that will be stored in the fridge, we need to heat up our milk.
At home method
I start by taking some of the milk, about 1/3 of a cup (80ml) of milk and mix in the rennet powder, and set aside. In a large heavy bottom pot, add all the milk and warm the milk to 38°C/100°F. As soon as it reaches this temperature, remove from the heat, add the milk mixed with the rennet powder and salt. Mix everything quickly and let coagulate for at least 1 hour, covered at room temperature. In the meantime, prepare the qwiebel (specific containers used to shape the ġbejniet) and a tray, if possible with a rack on top of it, so that the ġbejniet can drain the extra whey.
After an hour, lacerate the coagulated milk in vertical and horizontal lines, basically creating square of curds, this will help to scoop the curds from the whey. If the curdles are already quite thick you can start pouring in the baskets, if not, let the mixture rest more (up to 4 hours). Ladle the curds in the baskets and place them on the rack in the tray. Repeat until you have used all the curds (usually I manage to get 10 homemade fresh ġbejniet). Leave draining in the fridge overnight, there is no need to cover them. In the morning, I like to flip the cheese and re-salt as needed. Keep in the fridge, for at least another 12 hours, and then you can start enjoying your fresh ġbejniet!
Recipes with Ġbejniet!
FAQs
Where to find the ‘qwieleb‘?
‘Qwieleb’, specifically desinged baskets that give the signature shape and look of the ġbejniet, traditionally, made from dried reeds. Although nowadays plastic ones are more common. The baskets can be bought from home goods stores around Malta. I’m not sure if they are found online for purchase. Although in large Maltese communities areas, such in Australia, they can be found online from speciality shops. If you want to try and you can’t find the qwieleb, another option is to find small ricotta baskets which can be a good way to make ġbejniet, although they would still be slightly bigger than the traditional ones.
How to store fresh ġbejniet?
Homemade fresh ġbejniet are best stored in the fridge. I like to keep mine in the qwieleb with some of the whey still around them. Alternatively, you can remove from the qwieleb and place in an airtight container. I kept mine for up to 7 days easily, and they stayed fresh and just as good!
How to serve this cheese?
Ġbejniet are an essential ingredient in Maltese cuisine. They are enjoyed in a multitude of ways, such as on their own with a piece of Maltese bread and olive oil, one of the fillings in ħobż biż-żejt, in a platter with different dips or even as a topping with pasta. Fresh ġbejniet are routinely used in soppa tal-armla, as a ravioli filling, in pies and even as a Gozitan ftira pizza filling. As a rule I say, if ricotta is used, ġbejniet can easily be used instead!
Homemade Fresh Ġbejniet (Traditional Maltese Cheese)
Ingredients
- 2 ltrs fresh full fat cow/sheep/goat milk
- 1/4 tsp rennet powder
- 1/2 tsp coarse sea salt
Instructions
- In a small bowl, add about 1/3 cup (80ml) of milk and dissolve in the rennet powder. Set aside.
- In a large heavy bottom pot, add all the remaining milk and warm it to 38°C/100°F. As soon as it reaches this temperature, remove from the heat, add the milk mixed with the rennet powder and salt.
- Mix everything quickly and let coagulate for at least 1 hour, covered at room temperature.
- Prepare the baskets and a tray, if possible with a rack on top of it, so that the ġbejniet can drain the extra whey.
- After an hour, lacerate the coagulated milk in vertical and horizontal lines, basically creating square of curds, this will help to scoop the curds from the whey. If the curdles are already quite thick you can start pouring in the baskets, if not let the mixture rest more (up to 4 hours).
- Ladle the curds in the baskets and place them on the rack in the tray. Repeat until you have used all the curds.
- Leave draining in the fridge overnight, there is no need to cover them. In the morning, I like to flip the cheese and re-salt, as needed.
- Keep in the fridge, for at least another 12 hourse, and then you can start enjoying your fresh ġbejniet!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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THIS recipe is very good explained, for anyone who would be interested in doing the Gbejniet.
Thank you so much! 😀