Gbejniet By Georgina Lawrence
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. Hope this helps :) Let me know if you have any questions...but know that I am new at this too :)
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