Homemade Goat Milk Cheese - Easy Gbejniet Recipe

Craving delicious, homemade cheese that's fresh, mild, and utterly delightful? Look no further than homemade Ġbejniet! These Maltese cheeselets are a true Mediterranean gem, offering a creamy texture and delicate flavor that's like a wonderful cross between fresh ricotta and mozzarella. While traditionally made with sheep or goat milk cheese, this easy recipe is super versatile and works beautifully with cow's milk too.
Why you'll absolutely love making your own fresh cheese at home:
Just 3 Ingredients: Seriously, that's all you need!
No Special Cultures: Forget complex starters; this recipe is straightforward.
Beginner-Friendly: If you can warm milk, you can make Ġbejniet.
Mostly Hands-Off: A little active time, then patience does the rest.
Authentic Taste: Bring a piece of Maltese culinary tradition right to your kitchen.
Get ready to impress yourself and your taste buds with this simple goat milk cheese recipe that's perfect for anyone wanting to learn how to make homemade cheese from scratch!
Ġbejniet (pronounced "juh-BEY-neet") are small, fresh Maltese cheeselets. They're typically made from sheep or goat's milk and come in a few forms: fresh (like this recipe, meant to be eaten within a few days), dried (aged and firm), and peppered (dried and coated in black pepper). This recipe focuses on fresh ġbejniet, offering a soft, milky, and slightly tangy experience.
Large pot (at least 4-quart capacity)
Kitchen thermometer (digital is great for accuracy)
Slotted spoon or ladle
Drip tray or sheet pan with a wire rack
Cheese baskets (traditional qwieleb, small ricotta baskets, or small colanders lined with cheesecloth)
Draining/Chilling: Overnight + 8-12 hours

Ingredients

• 1 gallon whole milk (cow, goat, or sheep milk – not UHT or ultra-pasteurized)
• 1/4 teaspoon liquid rennet
• 1/4 cup cool, non-chlorinated water (for dissolving the rennet)
• 1–2 teaspoons fine sea salt

Directions

1. Warm the Milk: Pour the milk into your large pot. Gently warm the milk over medium-low heat to 100°F (38°C). Use your kitchen thermometer to monitor the temperature closely. Do not boil or simmer the milk; you're just bringing it to a specific warmth. Remove from heat once it reaches temperature.
2. Prepare the Rennet: In a small bowl, dissolve the liquid rennet in the cool, non-chlorinated water. This helps to disperse the rennet evenly throughout the milk, ensuring a consistent curd.
3. Add Rennet & Stir: Gently pour the dissolved rennet into the warmed milk. Stir very gently for about 30 seconds, using an up-and-down motion rather than vigorous swirling. Over-stirring can break up the delicate curd formation before it even begins, leading to a weak or non-setting curd.
4. Let It Set (The Clean-Break Test): Cover the pot with a lid and let it rest undisturbed at room temperature for 45-90 minutes, or until a "clean break" is achieved. To test for a clean break, insert a clean knife into the curd at a slight angle, then lift it gently. If the curd breaks cleanly, leaving a distinct line and clear whey in the cut, it's ready. You should see one cohesive, gel-like curd. If it's still milky or mushy, let it sit longer.
5. Cut the Curd: Once a clean break is achieved, use a long knife to cut the curd into a grid pattern. Make 1-inch (2.5 cm) parallel slices, then rotate the pot 90 degrees and make another set of parallel slices. This helps the whey separate from the curds. Let the curds rest for 5-10 minutes after cutting; this allows the whey to release more easily.
6. Ladle into Baskets & Drain: Place your cheese baskets or molds on a wire rack set over a drip tray or sheet pan. Gently scoop the curds into the baskets using a slotted spoon or ladle. Don't press them; just let them settle naturally. The first few baskets might appear to sink as the whey drains; you can top them off with more curds if needed.
7. Initial Draining & Salting: Once filled, place the entire tray with the baskets into the refrigerator. Let the cheeselets drain overnight. The next morning, gently sprinkle a small amount of fine sea salt over the tops of the cheeselets.
8. Flip, Salt Again & Chill: Carefully flip each cheeselet over in its basket. Sprinkle the other side with salt. Return them to the refrigerator and let them chill and drain for another 8-12 hours. This extended draining helps firm up the cheeselets and allows the salt to properly penetrate.