Gbejniet (Homemade Maltese Cheeselets)
Small peppery fresh goat's cheeses made with just milk, rennet and salt, lovely with tomato and crackers.
- Time3 hr 30
- LevelMedium
- Costabout £1.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the milk in a large pan over a low heat to body temperature, about 37 degrees C, stirring. Take off the heat.
10 min - 2
Stir in the rennet gently for 10 seconds, then cover and leave undisturbed for 45 minutes, until the milk sets like a soft junket.
45 min - 3
Line a colander with a clean muslin cloth. Cut the curd into chunks and spoon them into the cloth. Sprinkle with the salt.
- 4
Gather up the cloth and leave to drain over a bowl for 2 hours, until firm. Do not squeeze hard.
120 min - 5
Shape the curd into 8 small rounds with wet hands, rolling each in the crushed pepper.
- 6
Serve fresh with the sliced tomato, olive oil and basil. Keep in the fridge and eat within 3 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.