Discussions


Topic: Gbejniet friski

Displaying posts 1 - 29 out of 29.
  • Mark

    1 litre sheep milk
    A pinch of salt
    1/4 tsp rennet (could be in form powder or pills)

    Lukewarm all the milk in a pot on low heat flame, together with the salt. Add the rennet give a quick stir and switch off the burner. Let the mixture covered and gets cold and starts to thicken and form like a curd.
    Remove lid and pour this sort of curd in the qwieleb and let the gbejniet settle down and water runs out from them.
    Posted on 9:26 on 12 June
  • Linda Speight

    Mark…is a qwieleb a sieve?? Or is it a muslin bag?? I tried the translator on the computer…but 'qwieleb' gets translated into English as 'qwieleb' on the four translation sites I tried!! I make cheese but haven't used rennet…I first make a yoghurt with milk and add a starter of organic yoghurt…that I leave in the airing cupboard wrapped in a shawl overnight. The next evening I put the yoghurt into a muslin bag that I hang over the sink to let the whey drain out. The next day you have a soft cheese that you add a little salt to and it's very nice. I learned this from watching Palestinian friends make it when I lived in North Africa…but I don't think it's the same sort of cheese as fresh gbejneit…..but they called it gbejna…but a pretty general term in Arabic for all types of cheese I think.

    Posted on 23:06 on 12 June
  • Linda Speight

    Forgot to say that what you do is bring a pint of good milk (I use full cream Jersey cow's milk – but never tried it with sheep's milk) to the boil in a pan then wait until it's cool enough that you can stick your finger in it so that it stings you but doesn't burn you. Then you put a tablespoon of a good organic yoghurt in a bowl and whisk it until it gets runny…then you slowly add the hot milk whisking all the time until it's all amalgamated. Then you cover the bowl with clingfilm and wrap the bowl in a shawl or towel and leave it in a warm place overnight. The following morning it is set…then you put the whole lot into a muslin bag and hang it up to drain out the whey for several hours…and then you have the cheese that you add a little salt to. It sounds pretty similar…but without the rennet. You can keep a couple of spoons of the yoghurt in the fridge as a starter for the next yoghurt/cheese you make. If you want to make larger amounts…then you would use a litre of milk and two tablespoons of yoghurt
    Posted on 23:13 on 12 June
  • Charlie

    thank you for the receipe of the gbejnit Lewis from Australia
    Posted on 0:52 on 13 June
  • Millie D'Agostino Meyer

    @Linda, I have a friend living here in California from Gozo and she calls any cheese, "gbejna". I call it "gobon".

    Posted on 4:49 on 15 June
  • Linda Speight

    Hi Millie…yes …gbejna in Arabic is the word for 'cheese' and used in that context…particular cheeses probably have different names but I didn't learn them! In Malta they only traditionally make two cheeses I think…gbejna and ricotta…but the use of the word gbejna in Maltese to describe cheeselets is Arabic (as much of Maltese is!). I think that the word 'gobon' may be a derivation of the Arabic gibna..also the word I learned for cheese in North Africa.

    Posted on 15:02 on 15 June
  • Millie D'Agostino Meyer

    Yeah, Gozitans have a different dialect than the city people on the big island. Some of the villagers also have different dialects. This lady from Gozo, she rarely ever speaks Maltese and when she does, I'd rather she talks English lol
    Posted on 15:17 on 15 June
  • Linda Speight

    I haven't spent much time in Gozo…so haven't listened to the way they speak much…but I wonder if it might possibly have more have the ancient Arabic absorbed in the dialect than the mainland?
    Posted on 15:26 on 15 June
  • Theresa

    I grew up in Australia. In our family we used gobon as the generic word for cheese. As for the little round Maltese cheeselets, my understanding is that gbejna is the singular and gbeyniet is the plural.

    Posted on 15:05 on 26 June
  • Theresa

    oops … gbejniet .. with a j not a y

    Posted on 15:12 on 26 June
  • Fiorella Quai

    As far as I know (I live in Malta only since 1005), gbejniet is the fresh goat cheeselets (like toma in Italian), gobon is any kind of mature cheese (parmesan, emmental….etc)

    @Mark: which kind of rennet did you use? animal or vegetable? not that I am a vegetarian (yeeeech! 😀 ) but I rememberin old ages (yes when I was a girl, long, long time ago 😛 ) people using fig leaves' milk to curdle milk
    Posted on 9:11 on 16 August
  • Mark

    Animal rennet
    Posted on 11:11 on 07 October
  • Fiorella Quai

    ok thanks 😉

    err ….. it was 2005 since I'm living in Malta, not so old hehehehehe
    Posted on 12:30 on 07 October
  • Mark

    Still new to the Maltese islands hehehe

    Posted on 14:00 on 07 October
  • Mary Rose Aquilina

    Does anyone know how to dry the gbejniet at home?…

    Posted on 14:48 on 22 October
  • Anthony Abela

    I need to buy rennet from Malta!! Can someone tell me from where please
    Posted on 7:15 on 24 October
  • Pauline Gauci-Chua

    For those in Aust you can buy powdered rennet (junket tablets) from Coles supermarkets. I have tried liquid rennet from cheese suppliers but it requires more steps and the results are not consistent. Using A2 cows milk gives a lovely taste. Have tried commercially available goats milk available from supermarkets but I think it is highly pasturised so it fails for me everytime. Any tips would be great 🙂
    Posted on 8:59 on 24 October
  • Stefania Celie-Sarlo

    Can one use normal cow’s milk also for gbejniet? How do you dry them and add the pepper? I saw a program on dutch tv they were drying them om the roof. I don’t have a roof i can get on and the shed is not mouse free, so does anyone what the best way is? Once you manage to dry them you marinate them in wijn and loads of pepper?
    Posted on 13:22 on 24 October
  • Pauline Gauci-Chua

    Stefania – I use regular and A2 ‘normal’ homogenised and pasturised milk from the supermarket. Works fine 🙂

    Posted on 7:55 on 26 October
  • Mary Rose Aquilina

    Anthony, go to the “Albion” store in Valletta on Merchant str… that’s where they get mine for me
    Posted on 3:21 on 29 October
  • Adrian Bajada

    When I lived abroad and use to come to Malta for a holiday I use to buy rennet tablets from the Chemist.

    Posted on 20:14 on 30 October
  • Mary Kelly

    how to make gbenjiet tal bzar

    Posted on 0:07 on 12 November
  • Doris Casha Camilleri

    @ Stefania, to dry the gbejniet, you can put them next to each other, in a flat tray that has holes in the bottom, cover them with mesh (so flies won’t get them). put the tra ouside in the shade to dry..takes about a week or so.In Gozo they put them in bamboo brd like cages made for the gbejniet.
    Posted on 20:38 on 07 June
  • Doris Casha Camilleri

    @ Mary Kelly, to makegbejniet tal bzar…put the dried gbejniet in an earthenware jar. sprinkle a lot of Black Pepper and some rock alt ,pour ol and red wine vinegar overthe gbejniet to cover them andcovr till ready for use. when he gbejniet are a bit
    soft to your liking. enjoy.
    Posted on 20:44 on 07 June
  • Doris Casha Camilleri

    Correction..rock salt..sorry my keys are getting stuck. hope you undestood waht I wated to say:)
    Posted on 20:45 on 07 June
  • Julie Apap

    Hi it was really interesting not quite game to try and make maltese xbejneit but my husband will help me and hopefully well love them.

    Posted on 11:06 on 03 July
  • Karl John Gambin

    if using liquid rennet, how many drops do you use with 1 gallon of water? On the bottle it say 3 drops are enough. Is that correct?

    Posted on 20:40 on 10 August