Gbejniet are one of Malta's typical foods. They are small cheeses and you can either buy them fresh, where they are a little blander in taste, or dried, with a more robust taste and a harder texture.
I'm so pleased I managed to make gbejniet here in Germany because it reminded me of home, but also because I managed to make cheese! I'd like to share the recipe as it really is quite easy to make them once you have the right ingredients and know a few tricks. While gbejniet are officially made with sheep's milk, I used cow's milk and they turned out just fine. You also need some kind of little baskets like you can see in the pictures below. This is important because the excess water will need to drain from the cheese as it sets. Once you've made them you can then go on to make a magnificent cheese pie with the cheeselets. Here's the recipe!
4 litres of fresh, full-fat milk (UHT milk will not work although both 1.5% and 3.5% fat fresh milk did)
1 teaspoon of rennet
Yield: seven to nine cheeselets
Prepare a dish with around seven baskets in them
Pour all the milk into a pan and heat over low heat until it is lukewarm. Next turn off the heat and add a teaspoon of the rennet, stirring it in well. Within seconds you will start to notice the milk beginning to coagulate, separating from the water. Once you have a good solid amount (after about five minutes) you can spoon the cheese into the baskets. Don't worry about scooping up water too. This will drain away. Once your baskets are full, places the cheese in the fridge to set. You may need to pour the water away once or twice. To eat, just turn the baskets upside down, pressing the sides to ease the cheeselets out and voila', you have gbejniet!