Recipe
Lebanese Cheese Jibin Recipe
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Jimrug1 / All my dishes 7 months, 2 weeks ago
Making a simple cheese is easier than most people think. I grew up eating this cheese. It is very tastey and accepts other flavors well.
Prep:15m Cook:240m Servings:20
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 Jimrug1 |
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Fans
Ingredients
- 1 Gal Whole Milk
- 1 Rennet or Junket Tablet
- Pickling Salt
Directions
- 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.
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berry 7 months, 2 weeks ago said:
At last I find the tablet's name.... I love this cheese, we have one similar... Thanks for the post!
lunasea 7 months ago said:
I have always wanted to try this process. Thanks for explaining it so well. Jim...you are just a wealth of information and good recipes!