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 :)
This entry was posted in Appetizers, By Course, Recipes and tagged , , . Bookmark the permalink.

4 Responses to Gbejniet By Georgina Lawrence

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.


appetizers beef bread cake Cheeselets chicken christmas dessert dip drink Easter event Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat Newsletter pasta Pastizzi pastry peppers pie pies pork pork stew Recipes salad sauce seafood soup Stew Stuffat summer sweets Tomato torta traditional traditional maltese recipes vegetables