Issue link: https://maltatoday.uberflip.com/i/364850
maltatoday, SUNDAY, 22 MAY 2011 33 RECIPE OF THE WEEK FOLLOWING a period where as a population, we tended to go with the notion that if it was made abroad it was better, the local stuff is starting to take over and artisan foodstuffs are being given the credit they deserve. Gbejniet recipes have been passed down from generation to generation and remain a trusted favourite among both Maltese and tourists alike. The original recipes for gbejniet date back to before the British in- troduced the cow to our shores so as a result were made with sheep or goat's milk. The production of gbejniet is steeped in tradi- tion with a number of rules hav- ing been passed on from mother to daughter – some of which are plainly superstition. It was locally believed that the best cheese was prepared from the milk of sheep born in au- tumn, and not from those born in spring. The fact is that during a rainy season when the sheep can have as much grass as they desire the milk is more plentiful. The more grass and fodder they get, the better the milk and the cheese produced. A local tradition held that the best cheese could be obtained in the months with the letter R: Sep- tember, October, November, De- cember, January, February, March and April. Milk was not consid- ered good enough in the months without an R: May, June, July and August. In a world without re- frigerators you could see why this worked. Gbejniet are made by adding rennet – a digestive enzyme pro- duced by mammals – to the milk and allowing the milk to stand until it hardens enough to be cut with a knife, whereupon it is placed in plastic containers and allowed to harden further. Gbejniet are available in three different t ypes. A large quantit y is sold fresh as gbejniet friski, and are best eaten with crispy Maltese bread. Gbejniet are also available half- dried, moxxi, from the cheese that was settled for 24 hours. Fresh gbejniet can be left to dry on cheese-hurdles inside a nemusiera, a small box covered with a mosquito screen to shield the gbejniet from mosquitoes. Such boxes were once a common sight in the villages and some still survive. In about two to three days the cheese is dry enough to be sold, and after a few more days they are good for grating. Gbejniet are also available pep- pered, gbejniet tal-bzar. Semi- dried gbejniet are dipped in boil- ing water and dried with a cloth, then placed in a container and sprinkled with salt, pepper and vinegar according to taste. maltatoday, SUNDAY, 17 AUGUST 2014 FINE FOOD OF THE WEEK Traditional flavours of Gozo gbejniet BY PIPPA MATTEI GBEJNIET have traditionally been made with milk straight out of the sheep's udders, and today you can make them your- self using goat's milk from the supermarket. You will need the special 'baskets' which can be bought from a good agricultur- al shop like BSS on the outskirts of Zebbug (Malta) and which are available in several sizes. I am lucky to have inherited the original rush baskets, which were used in the old days. How- ever the modern plastic baskets are easier to clean! Makes four large cheeselets, or six small ones Ingredients • 1.4l full cream milk, preferably sheep or goat's milk (if you can't get this, use full fat, cow's milk) • 3 - 4 tsp rennet • 2 pinches salt • 4 large or 6 small gbejniet baskets, made of rush or plastic Method 1. Heat the milk in a clean heavy saucepan to body temperature (37°C). Stir constantly so the temperature is uniform. 2. Remove from heat, and add the rennet and salt. Stir once then leave for one hour covered with a clean cloth. 3. Spoon the resulting curd into the four baskets, which you have placed in a colander, set over a deep dish to catch the whey. You may have some curd left in the pan. Use this to top up the baskets as the whey draws off. 4. After six hours the gbejniet should be fairly set. 5. Turn each cheese over in its basket and refrigerate overnight or for a few hours. 6. The whey is discarded and the cheeselets are then ready to be served on a bed of lettuce or rocket and some sliced tomatoes, drizzled with some good olive oil, balsamic vinegar, rock salt and pepper, accompanied by crackers or farmhouse bread. Any uneaten cheeselets can be 'dried' and when hard can be grated over pasta or even coated in freshly ground pep- per and preserved in oil to be eaten as a cheese at a later date or in a number of recipes. Gbejniet friski – Fresh, goat's cheeselets FOOD Gbejniet are available as fresh, dried or peppered PHOTOGRAPHY BY RAY ATTARD