Ingredients
1 litre fresh whole milk at room temperature
65 grms skimmed milk powder
1/2 teaspoon rennet powder
1 tsp salt
Preparation
1.In a small bowl mix a tablespoon of milk with the rennet powder and set aside .
2.Place fresh milk and milk powder in mixing bowl mix together for a few seconds speed 2.
3.Warm milk for 6 minutes /37 deg speed 1
4. Stir milk again for 10 seconds/ speed 2
5. Add the rennet mixture to milk in mixing bowl and stir for 20 seconds speed/ spoon .
Leave in mixing bowl for about an hour until mixture starts to curdle and set .
Spoon curd into the baskets and place In a dripping tray .Sprinkle some salt on each cheeselet .Put baskets on VAROMA dripping tray.
Leave to set overnight in refrigerator .You may need to remove the excess water ( whey ) that comes out of the cheeselets .
You can now turn baskets upside down ,pressing the sides gently to ease them out .
TIPS Cheeselets can be used in many Maltese dishes such as kusksu ,pies and ravioli filling . They can also be eaten with a fresh green salad or deepfried . They are traditionally made with sheep or goats milk using the natural animal rennet derived from the stomach of a calf ,goat or lamb.
