Maltese Farmer Cheese Gbejna Recipes

MALTESE FARMER CHEESE (GBEJNA)

Maltese Farmer Cheese (Gbejna) image

Maltese farmer cheese. Traditionally made with sheep milk but this is for 2% pasteurized cows milk. Recipe is for molds, but you could let drip in cheese cloth also.

Provided by sheepdoc

Categories Easy

Time P1DT3h

Yield 12 cheeses, 12 serving(s)

Number Of Ingredients 3

Ingredients

1 gallon 2% low-fat milk
2 rennet tablets or 1 tablespoon liquid rennet
sea salt

Steps:

Using a non-reactive (stainless steel) pan, a whisk, and a candy thermometer, heat milk to 98 degrees and remove from stove.
Dissolve rennet tablets in a little cold water if using.
Stir rennet into warm milk.
Cover pot and let stand for 30 minutes. Cut curd into strips. Cover with lid, wrap pot in blanket, and let sit 2.5 hours.
Pour off whey and scoop curd into molds (Qweileb). Place on draining tray. Sprinkle sea salt on cheeses. Let sit 6-8 hours.
Flip cheeses in molds and sprinkle with more salt. Let sit 6 hours.
Remove from molds and store in saline solution (1 qt water, 1/2 cup salt), covered, in the refrigerator.
Cheese can also be dried or pickled.

Nutrition Facts : Calories 160.3, Fat 6.3, SaturatedFat 4, Cholesterol 25.6, Sodium 150.7, Carbohydrate 15.4, Sugar 16.2, Protein 10.6

GIBANICA (GIB-A-NEETZA)

Gibanica (Gib-A-Neetza) image

My husband is Serbian and this is a staple at our table. This is a wonderful phyllo/cheese dish. You can also add a few ounces of farmer cheese to your cheese mixture. It adds great flavor. Not for low-cal dieters for sure!

Provided by MilanzMom

Categories Cheese

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 lb phyllo dough (thawed)
2 lbs feta cheese (broken into pieces)
1 cup sour cream
6 eggs
1/2 lb butter (melted)
1/2 cup flour
1 teaspoon salt

Steps:

Beat eggs until foamy.
Add sifted flour and salt.
Beat well.
Add sour cream and mix well.
Add cheese and fold thoroughly.
Grease a 13x9x2 inch pan.
Place 2 sheets of phyllo in pan.
Pour about 2 tablespoons melted butter over dough and brush to edges.
Spread about 6 large spoons of cheese mixture on top.
Repeat the dough and butter and continue to layer with cheese mixture until 2 sheets of phyllo are left.
Add last two sheets on top and pour remaining butter over dough.
Bake uncovered in 325 degree oven for one hour.
It will get puffy and golden brown, but will reduce down when it cools. (I test for doneness by shaking the pan a bit; if the cheese doesn't move; it's done. If it's getting too dark and the cheese is still jiggly, cover with foil and continue to bake).
Cut into squares and serve warm.

Nutrition Facts : Calories 649.3, Fat 48, SaturatedFat 29.6, Cholesterol 253.5, Sodium 1692.6, Carbohydrate 33.3, Fiber 1, Sugar 4.8, Protein 21.3

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