Maltese Peppered Cheeselets ( il-Gbejna tal-Bzar)
Ingredients:
- Warm 1 gallon of Whole Milk
- Two cups dried milk
- About 2 tbs salt
Method:
Warm 1 gallon of Whole Milk, two cups dried milk and about 2 tbs salt (to taste) till about 98 degrees. Take the pot off the stove and add 4 crushed Rennet Junket Tablets. Stir (not too much) and let set for three hours.
Fill baskets to the top and place on a non metallic surface over a pan to catch the whey. Store them in the refrigerator overnight.
Then there is the whole process of airing them dry outside for a few days and finally putting them in a little bit of oil and malt vinegar and pepper. Hope this helps :) Let me know if you have any questions...but know that I am new at this too :)
Fill baskets to the top and place on a non metallic surface over a pan to catch the whey. Store them in the refrigerator overnight.
Then there is the whole process of airing them dry outside for a few days and finally putting them in a little bit of oil and malt vinegar and pepper. Hope this helps :) Let me know if you have any questions...but know that I am new at this too :)
The Peppered Cheeselets will have a great taste when it used with Maltese traditional food , especially with a crusted Maltese Loaf Bread pasted with kunserva , some capers and pickled onions.. plus a small can of tuna... Just tell me what you are eating on my emal : safifields@gmail.com.... your reciepie would appreciated and be also in our blogger.....
Method 2..
Ingredients:
- 1 pint of milk
- 2 teaspoons rennet
- A pinch of salt
Method:
Put the milk in a saucepan and heat to 98° or until it reaches body temperature. Stir in while heating. Remove from the fire and add the rennet and the salt. Cover and leave strictly alone for 1 hour. Now spoon the mixture into 2 baskets and put these in a colander. There may be too mcuh milk for the two baskets; you may have to wait until some moisture is lost. After about 6 hours they should be fairly set. Take one basket at a time, turn the cheese into the palm of one hand; now transfer it to the other hand and replace it in the basket. This serves to turn the cheese upside down. Put the baskets in a soup plate or pie dish and leave it to set until the next day. Remember to empty out the liquid which oozes out. Sprinkle the cheeses with rough salt and freshly ground black pepper and east with toasted Malta bread.
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