Pantry / RICETTI
Fresh Maltese cheeselets
Fresh sheep’s-milk cheeselets, using pasteurised milk in this home version.
◷ 120 min / 6 servings
Method
- Clean pot, utensils and 6 small cheese moulds. Warm milk to the rennet’s specified temperature, usually 32–35°C.
- Dilute rennet in water and stir into milk for 1 minute. Cover and set for the manufacturer’s time, usually 45–60 minutes.
- When curd gives a clean break, ladle into moulds. Drain 20 minutes and put in the fridge over a tray.
- Continue draining in the fridge 12–24 hours, turning once. Sprinkle lightly with salt and use within 2 days.
✳ From the kitchen
Requires cheese moulds, thermometer and rennet. Follow the rennet instructions too; time excludes refrigerated draining.
Tradition reference
MCCAA · Traditional Maltese and Gozitan cheeses and recipes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.