Ingredients with Measurements:
- 2 liters of whole milk
- 1/4 cup of fresh lemon juice
- 1 teaspoon of salt
Special equipment needed:
- Cheesecloth
- Colander
- Large pot
- Thermometer
Step-by-step instructions:
1. Pour the milk into a large pot and heat it over medium heat until it reaches 180°F. Stir occasionally to prevent the milk from scorching.
2. Once the milk reaches 180°F, remove it from the heat and add the lemon juice. Stir gently for 30 seconds.
3. Let the milk sit for 10 minutes to allow the curds to form.
4. Line a colander with cheesecloth and place it over a large bowl.
5. Pour the curdled milk into the cheesecloth-lined colander and let it drain for 30 minutes.
6. After 30 minutes, tie the cheesecloth into a knot and hang it over a bowl to drain for another 30 minutes.
7. Once the cheese has drained, remove it from the cheesecloth and place it in a bowl.
8. Add salt to the cheese and mix well.
9. Shape the cheese into small balls or a log.
10. Store the cheese in an airtight container in the refrigerator.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Milk should be heated to 180°F.
Serving size:
This recipe makes approximately 1 pound of cheese.
Nutritional information:
Calories: 80
Fat: 5g
Protein: 7g
Carbohydrates: 3g
Sodium: 200mg
Substitutions for ingredients:
- Fresh lemon juice can be substituted with white vinegar or citric acid.
- Whole milk can be substituted with low-fat milk, but the cheese will be less creamy.
Variations:
- Add herbs such as thyme or oregano to the cheese for added flavor.
- Roll the cheese in za'atar or sesame seeds for a crunchy texture.
Tips and tricks:
- Use a thermometer to ensure the milk reaches the correct temperature.
- Be gentle when stirring the lemon juice into the milk to prevent the curds from breaking apart.
- Hang the cheesecloth over a bowl to allow the cheese to drain evenly.
Storage instructions:
Store the cheese in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Jibneh cheese is best served cold and does not need to be reheated.
Presentation ideas:
Serve the cheese on a platter with olives, tomatoes, and pita bread.
Garnishes:
Garnish the cheese with fresh herbs or drizzle with olive oil.
Pairings:
Serve the cheese with fresh fruit, crackers, or bread.
Suggested side dishes:
Serve the cheese with a salad or soup.
Troubleshooting advice:
- If the cheese is too dry, add a little bit of milk to the mixture.
- If the cheese is too wet, let it drain for a longer period of time.
Food safety advice:
- Use pasteurized milk to prevent the growth of harmful bacteria.
- Wash your hands and equipment thoroughly before making the cheese.
Food history:
Jibneh cheese is a traditional cheese in Syria and is often served as a snack or appetizer.
Flavor profiles:
Jibneh cheese has a tangy and slightly salty flavor.
Serving suggestions:
Serve the cheese at room temperature with bread or crackers.
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Region: Syrian