Here is a recipe for gbejniet which makes use of commercial rennet.
Ingredients
1 pint of milk
2 teaspoons rennet
A pinch of salt
Method
Put the milk in a saucepan and heat to 98° or until it reaches body temperature. Stir in while heating. Remove from the fire and add the rennet and the salt. Cover and leave strictly alone for 1 hour. Now spoon the mixture into 2 baskets and put these in a colander. There may be too mcuh milk for the two baskets; you may have to wait until some moisture is lost. After about 6 hours they should be fairly set. Take one basket at a time, turn the cheese into the palm of one hand; now transfer it to the other hand and replace it in the basket. This serves to turn the cheese upside down. Put the baskets in a soup plate or pie dish and leave it to set until the next day. Remember to empty out the liquid which oozes out. Sprinkle the cheeses with rough salt and freshly ground black pepper and east with toasted Malta bread.
Thank you for posting. During the setting time, do you refrigerate?
ReplyDeletedo you mean 98 degrees Fahrenheit?
ReplyDeletei think it's 98 Farenheit... cannot be celcius for sure. Refrigerate only when in the baskets not when you add the rennet and you're waiting for it to curdle.
ReplyDeleteDo you dry them out on the counter or do you dry them in the fridge? I'm concerned since its a dairy product .. even when you put them on the dripping tray for the first them, do you leave them out on the kitchen counter or in the fridge?
ReplyDelete