Jben - Moroccan Fresh Cheese

Time

Prep 15 min · Cook 720 min · 735 min total

Difficulty

medium

1. 1

   Making the Milk Mixture. In a saucepan, on medium-high heat, heat up the milk with the salt, until it reaches a point right below a boiling point.

2. 2

   When the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (Jben).

3. 3

   Mix well. Let the milk and buttermilk mixture sit on your counter for around 1-2 hours. You will notice that the mixture will start separating, there is a liquid on the top.

   120 min
4. 4

   Straining the Mixture. Pour the mixture on the strainer and cover it with the excess cheese cloth.

5. 5

   Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).

   720 min
6. 6

   The cheese is ready after 10 hours, all the water is captured in the bowl, and you end up with the beautiful creamy cheese in the strainer.

   600 min
7. 7

   Serve on a toasted bread, you can add some honey or jam to it!

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.