Make Mouthwatering Maltese Cheese: A Step-by-Step Guide to Gbejniet
Вставка
- Опубліковано 29 сер 2024
- In this video I show you how to make Gbejniet (Maltese sheep's cheese).
There are four types of the same cheese:
1. Fresh Sheep's Cheese - Gbejniet friski
2. Semi Dried - Gbejniet Moxxi bojod
3. Peppered Semi Dried - Moxxi tal-bzar
4. Dried, cured in vinegar and peppered - Nixfin
I forgot to mention in the video that the dried ones are great grated on pasta!
If you're interested in buying some cheese baskets and would like more info send an email to lukeandsarahsoffgridlife@gmail.com.
If we get enough requests we might be able to sort something out.
This channel is a look into our Off the grid life on our 17 hectare farm in Central Portugal.
If you would like to be a part of our growing farm , subscribing and watching our videos is great
Your support will help us grow and keep creating❤
PATREON- / lukeandsarahsoffgridlife
But not everything is about money , and simply watching our videos (to the end) and smashing that like button can work wonders for our growth on UA-cam.
Thanks for reading this and giving us a few minutes out of your busy day.
Oh and Subscribe to support our growth and hit that notification bell too because you will be informed whenever we upload a new video.
Have a great day.
Disclaimer:
This description includes some affiliate links, this means that if you click on one of the product links Luke and I will receive a small commission.
This helps support our channel and allows us to keep creating more videos.
All the information in our videos comes from our personal experiences and things we have tried after looking them up ,reading books about them and doing our research, so please do not make any important decisions without doing your own research.
You alone are responsible for all the decisions you make in your life.
Thank you for reading this
If you want to see more of Us, Molly and the gang, you can follow on Instagram,Tiktok and Facebook
/ lukeandsarahsoffgridlife
or
@mollypoppity
or
/ lukeandsarahsoffgridlife
Hello From Melbourne
Thank you so much for your
Easy to follow recipe
Regards Theresa Vassallo
Thank you from Toronto 🇨🇦.
Canada watching I’m making some today
We followed yesterday hoping that a video about gbejniet would come! Thank you for all your Maltese recipes 🖤
That is awesome and a weird coincidence , welcome to our youtube family 😃
Thank you for your videos. Always looking forward to the next ones. Loving your journey.
Thanks guys, have a great day
Thank you for this gr8 video
incredibly good video, big thanks
Glad you enjoyed it 😁
Wow! It looks so easy! We try to make cheese sometimes but it doesn’t always work out properly, maybe we’ll try this! Thanks!
If you try it let me know how it goes ,it is super delicious and the very dry ones can keep for years just in vinegar and water. ..have a great week❤
Hi Luke, I tasted Gbejniet in Malta a few years ago and I was looking for a good explaination of how to make it at home. I live in Sicily where it's quite easy to find fresh sheep milk, so i'm gonna try. Thank you so much for your video-guide!
Fantastic. Good luck 😁
Yummy
😋
nice video thx for it have a nice week
Thanks chris! You too 😀
Hi Luke. I love the soft fresh ones. Thanks for the recipe. X
You're welcome !!
Goats cheese is my favorite. That looks soooo good. I imagine the sheep and goat are similar?
Sheep's milk is better. It has a higher fat content than even cows milk. You get much more curd than you would any other milk. Its taste is closer to cow's than goat's in my opinion.
Hi Luke! I was just wondering how long can soft gbejniet be kept in the fridge before consuming them? Thanks and keep it up!
3 days maximum 😀
Hi guys, been following your show for a few month. I'm really enjoying it, recipes are great! Just curious to know where are you guys originally from and which part of Portugal you moved to?😊
Hi Ana! Thanks for watching. We are from Malta and live in Central Portugal.
Thanks for the video! I only recently discovered your channel and love tuning in every week :) I've been dying to make these but I live in rainy England, are there ways to dry them indoors?
Hi Hannah.. you can use a dehydrator on the very lowest setting. I have also heard of people using something like this indoors but I never have..
www.amazon.co.uk/Baskets-Hanging-Collapsible-Hydroponics-Vegetables/dp/B08K43TLZT/ref=mp_s_a_1_1_sspa?dchild=1&keywords=drying+basket+for+herbs&qid=1605176355&sprefix=drying+basket&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFPM0JaSjBLMVpTTyZlbmNyeXB0ZWRJZD1BMDIyMDc0MTFEQVMyTUlUQktVM1UmZW5jcnlwdGVkQWRJZD1BMDg5MTM1NjJHTTRCMlEzNDczRVkmd2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
Good luck!😄😄
@@lukeandsarahsoffgridlife thanks so much, I'll give it a try 💪🏻
@@calhan996 have a great day
Thank you much. So many parts of the process well described.
I made some yesterday and wasn't really sure what to do next.
I have the fresh ones in plastic wrap in the fridge, is that ok or is there a better way to store them to keep them fresh tasting?
Its 40'c in Australia at the moment so I have a few outside to dry, you keep them out of the direct sun? What is the reason behind that? Thank you!
40 degrees is a bit too hot .. I was told not to leave them out to dry over 28 Celsius cos they will go bad.
@@lukeandsarahsoffgridlife fair enough! Thanks :)
Hey Luke,
Thanks for posting your video.
I just wanted to clarify the process of making peppered cheese.
I have become quite proficient at making the white cheese but I’m still working on the process of making pepper cheese from the white cheese.
According to your video, I need to dip my dried white cheese into white wine vinegar and then roll them in black pepper. I should then be able to leave them out to dry in a basket outside considering it is summer here in Australia. It should probably take about two or three days in the baskets left outside to dry. Does that sound right to you?
Also if I wanted to store the white cheese long-term I can put them in a jar with a solution of 1 part white wine vinegar and 0.5 part water.
Luke, I just wanted to make sure that I got this right. I would appreciate any further feedback you could give.
Kind regards, Edward
Hi Edward! Yes you can store the dried cheeselets in the vinegar and water solution for many years and all you need to do is roll them in crushed pepper when you want to eat them. That is for the gbejniet nixfin which are totally dried out and in malta only served in pepper. the ammount of time to dry them out depends on the weather (temp and humidity). Gbejniet moxxi (semi dried) are just dipped in the same vinegar water solution after semi dried and then either left white or dipped in crushed pepper. These have a shorter expiry date and must be kept in the fridge.
Good luck with it and happy new year
Hello there! Was wondering....the amount of salt included in the first stage (1gram per 1 litre) is it for pasteurizing or part of the recipe? Thanks
Hi Pierre , it's just to get some salt into it but I must say that traditionally you don't put salt in at that stage, only on the outside when you put them in the qwieleb. And when you turn them. If you put too much salt with the milk it can affect the separation of curd and whey. Good luck
Hi Luke , I'm from Malta and I'm making gbejniet (as per video) but the problem is when i put them in the dryer outside in my yard they end up flattened and loose their shape. Can you please tell me what I'm doing wrong?
Hi Joseph after you put them in the baskets in the fridge , how long are you leaving them before you put them in the dryer?
Hi Luke, when I fill the baskets full I put them in the fridge for 12 hours ,then i put them in the dryer outside without baskets,as they continue to drip they flatten
@@josephbrincat1431 hmm.. i would try and leave them in a bit longer till more of the whey comes out. Whats the weather like where you are? As in high/low temp and humidity?
@@lukeandsarahsoffgridlife Hi Luke, Thank You for your replies, To-day Sat.20th Feb. the temp.is 17 deg. celsus and humidity is 72 per. cent.and sunny . I will keep them longer in the fridge and move step by step. Thank you and wish you a good day.
@@josephbrincat1431 if your see that they are still loosing shape you can dry them in the fridge for the first couple of days, uncovered...good luck😀
👍👍👍👍
😁
My mum loves the fresh Gbejinet. How do you store them and how long do they keep?
Hi Paul ..in the fridge they will keep for three or four days but we normally eat them before that
@@lukeandsarahsoffgridlife thank you for your prompt reply. Do I need to put them in a saline solution?
@@lukeandsarahsoffgridlife Sorry to bother you again. How long do the mosie stage last? And do I need to put them in a solution?
No for the fresh ones no but If you want to keep them for a longer time you will have to dry them first like I explained in the video😁 I wish you luck
How much liquid rennet do you use per litre of milk thanks
All rennet is different. You should follow instructions of your rennet.
How much Rennet do use in 4 litre milk I have pills
Each rennet will be different.. there should be instructions on the packet
Hi from where can i buy the molds
We thought we would be able to get them but we need to buy them in bulk and have nowhere near enough people interested . Good luck
Cheese in Arabic language is Jobn جبن
The majority of the Maltese language is based on Arabic. Most north Africans understand us ! Cheese in Maltese is Gobon. 😃😃
Hi LUCK THANK U FOR YR BEAUTIFUL MALTESE FOOD HUSBAND LOVE YR DOD VERY CUTE HAVE U GOT ANY REC FOR HONEY RINGS THANK U CHEERS FROM AUSTRALIA 🐶
Hi Joyce ,thanks for watching 😁No i am afraid I don't and to be honest i don't really like them🤣