Jben - Moroccan Fresh Cheese
photo by pammyowl
- Ready In:
- 12hrs 15mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 liter milk
- 1 liter buttermilk (Jben)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried thyme (or other herbs)
directions
- Step 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.
- When the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (Jben).
- You can flavor the jben if you want, I am using dried thyme. 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.
- Step 2: Straining the Mixture.
- To strain the mixture, I am using a cheese cloth (that you can buy in the supermarket) over a strainer, placed on top of a bowl (to get all the liquid that is strained).
- Pour the mixture on the strainer and cover it with the excess cheese cloth.
- Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).
- 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.
- serve on a toasted bread, you can add some honey or jam to it!
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Reviews
-
Just like I remember from childhood. This was easy to make and I made a ball of the cheesecloth and let it hang to drain overnight. When I opened the ball the cheese seemed a little blubbery and I thought I would drain it some more when it had chilled. But-when chilled it had turned to a spreadable creamy white cheese, just perfect, no need to drain at all. I divided the cheese and added different flavours to the parts. Chives, jam, red pepper where my choices this time. Thanks for posting.