Dried Maltese Cheese (Gbejniet)
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
- Fresh Maltese cheese (gbejniet) which has been sitting in the fridge for 24 hours
- Salt
- Food net
- Glass jar
- Cracked black pepper
- Vinegar
- Olive oil
- Get your gbejniet and dip in salt to prevent the cheese from spoiling.
- Put in a dish or place on a plate and cover with a food net.
- Dry as desired. My cheese took a week and a half to dry indoors.
- Once dry place in a container and cover with vinegar. Place in the fridge overnight.
- Obtain your gbeniet and dip in cracked black pepper.
- Place in a jar and add vinegar and olive oil (two tablespoons each is all that is required).
- Continually turn jar to cover the gbejniet in olive oil and vinegar.
- Store in cupboard.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/dried-maltese-cheese-gbejniet/
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