Recipes · Maltese · Homemade Dairy Products
Ġbejna
One serving has 312 kcal and 16 g protein, and at least a fifth of a woman's daily need of cobalamin (94%), riboflavin (77%), phosphorus (60%), calcium (57%), vitamin D (D2 + D3) (43%) and pantothenic acid (38%). Ready in 40 minutes.
- Preparation: 30 min
- Cooking: 10 min
- Makes: 1 serving (523 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free
- Contains: dairy
Ingredients
- 500 g Milk, whole
- 20 g Lemon juice
- 1.5 g Salt
- 1 g Black pepper
Method
- Warm the milk (a stand-in for the traditional sheep or goat milk) in a pot over medium heat until it is just below a simmer, around 85 °C (185 °F).
- Stir in the lemon juice (a workable stand-in for rennet) and remove from the heat; let it sit undisturbed for 10 minutes while the milk separates into curds and clear whey.
- Ladle the curds gently into a small perforated mould (or a cloth-lined sieve), letting the whey drain away.
- Press very lightly and leave to drain for 1-2 hours at room temperature, then unmold.
- Sprinkle the outside all over with the salt (and the black pepper for a peppered ġbejna), then chill for a few hours before eating fresh; for a firmer cheese, leave it uncovered in the fridge for a couple more days to dry out, turning occasionally.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 312 kcal | 15% |
| Carbohydrates | 26 g | |
| Water | 459 mL | |
| Fiber | 0.31 g | 1% |
| Protein | 15.9 g | 33% |
| Tryptophan | 0.2 g | |
| Threonine | 0.67 g | |
| Isoleucine | 0.82 g | |
| Leucine | 1.5 g | |
| Lysine | 1.3 g | |
| Methionine | 0.42 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.82 g | |
| Tyrosine | 0.8 g | |
| Valine | 1 g | |
| Histidine | 0.48 g | |
| Fat | 16.3 g | |
| Monounsaturated | 4.1 g | |
| Polyunsaturated | 0.99 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.61 g | |
| Saturated | 9.3 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 50 mg | |
| Calcium | 571 mg | 57% |
| Copper | 0.14 mg | 16% |
| Iron | 0.27 mg | 2% |
| Magnesium | 52.9 mg | 17% |
| Manganese | 0.15 mg | 8% |
| Phosphorus | 423 mg | 60% |
| Potassium | 694 mg | 15% |
| Selenium | 18.6 µg | 34% |
| Sodium | 797 mg | |
| Zinc | 1.9 mg | 23% |
| Thiamin (vitamin B1) | 0.24 mg | 22% |
| Riboflavin (vitamin B2) | 0.85 mg | 77% |
| Niacin (vitamin B3) | 0.47 mg | 3% |
| Pantothenic acid (vitamin B5) | 1.9 mg | 38% |
| Pyridoxine (vitamin B6) | 0.19 mg | 15% |
| Folate (vitamin B9) | 29.2 µg | 7% |
| Cobalamin (vitamin B12) | 2.3 µg | 94% |
| Choline | 72.6 mg | 17% |
| Vitamin A | 230 µg | 33% |
| Vitamin C | 7.7 mg | 10% |
| Vitamin D (D2 + D3) | 255 IU | 43% |
| Vitamin E | 0.39 mg | 3% |
| Vitamin K | 3.1 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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