Follow these steps for perfect results
2% low-fat milk
rennet tablets
dissolved in water
liquid rennet
sea salt
sprinkled
water
salt
Heat milk to 98 degrees Fahrenheit.
Remove milk from stove.
Dissolve rennet in a little cold water if using tablets.
Stir rennet into warm milk.
Cover pot and let stand for 30 minutes.
Cut curd into strips.
Cover with lid, wrap pot in blanket, and let sit for 2.5 hours.
Pour off whey.
Scoop curd into molds.
Place molds on a draining tray.
Sprinkle sea salt on cheeses.
Let sit for 6-8 hours.
Flip cheeses in molds.
Sprinkle with more salt.
Let sit for 6 hours.
Remove from molds.
Store in saline solution (1 qt water, 1/2 cup salt), covered, in the refrigerator.
Cheese can also be dried or pickled.
Expert advice for the best results
Adjust the amount of salt to your preference.
Experiment with different types of milk for varying flavors.
Ensure milk is not overheated to avoid scalding.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve on a small plate with a drizzle of olive oil.
Serve with crusty bread and olives.
Enjoy as a snack with a glass of wine.
Pairs well with the creamy and slightly salty cheese.
Discover the story behind this recipe
A traditional Maltese cheese, often homemade.
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