Ricotta and traditional Maltese goat's cheese (Gbejniet tal Malti), by Chef Steve. Also dedicated to all Maltese immigrants living abroad and would like to cook their own Maltese traditional food.
Bis Citric acid Ricotta taghmel mhux irkotta..L-irkotta u Ricotta huma 2 prodotti totalment differenti. Jekk titfa citric acid ma tghamilx hall..Ix xorrox tal gbejniet x taghmel bih?
Ths for the recipe i did cheeslets twice. Regards irkotta can i use fine nylon sieve as I don’t have cheese cloth. May i also ask if you have irkotta recipe made from whey? Ths
Can you tell me again what temperature it has to be for Gbjniet and the ricotta please I have tried to make the Gbejniet and failed it want thicken it's just runny I'm using raw milk and rennet Can you please tell me what I'm doing wrong Cheers Georgina 😊
Leave the gbejniet for 2 days in the fridge so that they will drip well. Remove from the baskets and put in an airer or dehydrator and leave them to dry. If you are are using a natural airer turn every day so they will dry equally on both sides. Then you can proceed to do the peppered cheese.
