Maltese Farmer Cheese Gbejna Recipes

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.

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.