Maltese Farmer Cheese (Gbejna) - cooking recipe

Ingredients

1 gallon 2% low-fat milk
2 rennet tablets or 1 tablespoon liquid rennet
sea salt

Preparation

Using a non-reactive (stainless steel) pan, a whisk, and a candy thermometer, heat milk to 98 degrees and remove from stove.
Dissolve rennet tablets in a little cold water if using.
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 2.5 hours.
Pour off whey and scoop curd into molds (Qweileb). Place on draining tray. Sprinkle sea salt on cheeses. Let sit 6-8 hours.
Flip cheeses in molds and sprinkle with more salt. Let sit 6 hours.
Remove from molds and store in saline solution (1 qt water, 1/2 cup salt), covered, in the refrigerator.
Cheese can also be dried or pickled.