Sheep's Milk Cheese (Ġbejniet) Recipe

Name: Sheep's Milk Cheese (Ġbejniet) Recipe
Total time: 635 min
Ingredients: 1 1⁄2 tsp rennet powder; 2 l unhomogenised sheep’s milk, gently heated to 38°C (100°F), the higher the fat content the better, use homogenised milk in countries such as New Zealand where brucellosis can be present; sea salt, for sprinkling

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Ingredients

1 1⁄2 tsp rennet powder
2 l unhomogenised sheep’s milk, gently heated to 38°C (100°F), the higher the fat content the better, use homogenised milk in countries such as New Zealand where brucellosis can be present
sea salt, for sprinkling