Jibin (Lebanese White Cheese)
Jibin is a creamy, soft, fresh cheese made from cow’s milk with rennet, salt, and lemon juice. Mine has some tangy zaatar seasoning too.
- Prep time
- 5 min
- Cook time
- 3 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1/2 gallon whole milk ((Pasteurized, not Ultra-Pasteurized))
- 1 tablet rennet or 1/4 cup of distilled white vinegar ((See Note 1))
- 2-3 tbsp fresh lemon juice
- 1 tbsp kosher salt
- 1 tbsp zaatar ((optional))
Instructions
- 1
In a large stainless steel pot (not aluminum), warm the milk to lukewarm temperature of between 90-100°F. Remove from the heat.
- 2
Crush the rennet using a mortar and pestle (or use the handle end of a large knife or spoon in a small bowl). Stir 2 tablespoons of cold water into the rennet until completely dissolved. If rennet is unavailable, substitute by using 1/4 cup of distilled white vinegar.
- 3
Stir the rennet mixture and lemon juice gently into the milk. Small pools of yellow liquid (the whey) should begin to form in the milk within a few minutes, indicating the whey is separating from the curd. If separation is not occurring, add more lemon juice, stir and wait a few minutes.
- 4
Cover the pot and let it rest undisturbed in a warm spot for about an hour, or until a soft yogurt-like curd block forms. A separation around the edge of the pan will be evident where the curd is forming.
- 5
Gently break up the curd into the whey with a whisk. It should resemble small curd cottage cheese. Allow it to rest in the pan for 30 minutes to settle.
- 6
Layer a colander with a single layer of ultra-fine cheesecloth. Pour the curd into the colander (the curd will appear very wet and not clearly separate from the whey; however, the whey will drain off and the curds will become evident). Stir regularly to ensure even draining as the curds drain for an hour.
- 7
Prepare a sheet pan with parchment paper or white paper towel. Season the curds with the salt and optional zaatar, stirring thoroughly. Then gather the ends of the cheesecloth together and gently squeeze out excess liquid. Open the cheesecloth and taste. Season with more salt if needed and shape the cheese into round balls or oblong patties about 1 1/2-2 inches thick at the center, pressing out excess whey as you shape them.
- 8
Place the patties on the lined sheet pan and lightly cover with additional paper towel. Refrigerate overnight.
- 9
To store the jibin, place whole or cut-up patties in a jar and cover with brine (1 cup warm water to 2 tablespoons kosher salt; bring to room temperature or chill before covering the cheese with it), or good EV olive oil. Keep refrigerated. Good for 10 days.