Lebanese Cheese Jibin Recipe

How to make it

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• In a non reactive heavy saucepan, heat milk to lukewarm.
• Crush Rennet or Junket Tablet and dissolve in 2 Tbls cold water.
• Add to milk and stir very well. Remove from heat, cover and wrap in blanket or large bath towel. Leave in warm place for 2 -4 hours or until set.
• When mixture congeals, break up with hands and pour off as much of the "whey" as possible.
• Take some of the curd in your hands and press lightly to drain out the liquid. Form a cheese pattie (about the size of a small hamburger.) Repeat until you have used up all the curd.
• If cheese is to be served fresh (within 3 days) or marinated in oil w/ spices, do not salt. Place in a storage container and refrigerate until ready to serve.
• To Store:
• Salt the top of each pattie, cover patties with plastic cling wrap and refrigerate overnight.
• Make a brine using 2Qts water and 1/2 cup pickling salt. Bring to a boil for 5 mins then let cool. If necessary, cut patties in to halves or quarters to fit in jars.
• Pack into sterilized jars, cover with brine and seal.
• To Serve: Soak in water for an hour or more so to remove salt. Serve for breakfast, lunch or meze before dinner with pita.