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gozotoday | FRIDAY • 6 JUNE 2025
FOOD
Fresh gbejna
Ingredients
• 500ml sheeps milk
• 4 drops liquid rennet
• 1 tsp fine salt
1. Preheat water to 51'C. For this you can use a
sues vide or a pot of warm water and use a
thermometer to check the temperature.
2. Add all the ingredients to a ziplock bag and mix
well. Place the bag in the water and leave to
cook for 30 minutes.
3. Once the time has passed remove the bag from
the water and strain through a sieve to hold
back the curds.
4. Leave to drain in the sieve for 5 minutes to
remove excess whey.
5. Place the curds into the mold and leave in the
fridge to set overnight.
Method
Gbejniet are available as fresh, dried or peppered... Keith Abela's recipe for fresh gbejniet is quite easy once you
have the right equipment and know a few tricks
