Homemade white cheese, known as Jibneh Baladi or Arabic cheese, is a firm, sliceable cheese popular in Lebanon. Compared to store-bought versions, homemade Jibneh Baladi is even creamier, with a fresh taste that’s hard to beat. Made from simple ingredients, this cheese boasts a smooth texture and mild, tangy flavor, making it perfect for pairing with bread, olives, or vegetables. Ultimately, making it at home gives you a richer, more authentic taste that store-bought cheese just can’t match.
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Recipe Summary
This homemade white cheese, or Jibneh Baladi, is a creamy, firm cheese made from whole milk and white vinegar. It’s simple to prepare, and the result is a fresh, flavorful cheese that can be used in a variety of dishes. The cheese is pressed to remove excess liquid, resulting in a firm texture, and is soaked in a salty brine for added flavor.
Flavor Profile: Mild, creamy, and slightly tangy with a rich, fresh taste that surpasses store-bought varieties.
Cooking Techniques: Heating and curdling the milk, followed by pressing and soaking, creates a smooth, firm texture and enhances the flavor.
Prep Time: 20 minutes
Cook Time: 8 hours (includes pressing and resting time)
Ingredients for Homemade white cheese
Milk: Use milk with full fat for the creamiest texture.
White vinegar: Helps to curdle the milk and form the cheese.
Salt: Adds flavor to the cheese.
Paper towel or cheese mesh cloth: Used to drain the cheese curds and form the cheese
.Strainer: Helps separate the curds from the whey.
Something heavy: To press the cheese and remove excess liquid.
Hot water mixed with salt: Creates a brine for soaking the cheese after it’s made, adding flavor.
- Alternatively, you can save the cheese liquid and mix the salt directly into it instead of using water.
How to make Homemade white cheese
1-First, in a pot, add 4 liters of full-fat milk (homo milk)
2-Next, turn on the heat and stir every couple of minutes.
3-Then, add salt and mix it well into the milk.
4-Once the milk gets very hot, but before it boils, turn off the heat and add the vinegar, then stir. Use only white vinegar, as other types may have a strong taste.
5-Finally, you will notice the milk starting to separate, forming small curds.
6-Next, leave it for a couple of minutes until you see a clear liquid, more towards yellow.
7-Then, use a strainer to take out the cheese, and place it in a paper towel or cheese mesh cloth. Afterwards, close the cloth and press very well to remove all the liquid.
8-Next, leave the cheese inside the strainer and place something heavy on top, like a weight, so that all the water drains out and the cheese becomes firm.
9-Then, leave it overnight or for at least 8 hours to allow the cheese to set properly.
10-Next, take the cheese out. If it’s too soft for your liking, keep it under the heavy weight for another few hours.
11-Then, mix hot water with salt until the salt dissolves, and let it cool down. Alternatively, you can save the cheese liquid and mix it with salt instead of using water.
12-Afterward, place the cheese in a container and pour the salted water on top.
13-Finally, refrigerate for a couple of hours before serving.
5 tips and tricks
1. First, use full-fat milk for the creamiest and richest texture. Skim or low-fat milk won’t provide the same smooth consistency.
2. Next, be mindful of the temperature. When heating the milk, avoid boiling it. Stir occasionally and turn off the heat just before it starts to boil to prevent burning.
3. Additionally, always opt for white vinegar, as it has a milder flavor. Other types of vinegar can result in a strong, unpleasant taste.
4. Moreover, pressing the cheese is essential for achieving a firmer texture. Press it well to remove as much liquid as possible, and consider pressing it longer if you prefer a denser cheese.
5. Finally, soak the cheese in a brine (salted water) after it sets. This adds extra flavor and helps preserve the cheese for a longer shelf life.
frequently asked questions (FAQs)
Can I use a different type of vinegar?
Ideally, you should use white vinegar because it has a milder flavor. Other types of vinegar may result in a stronger taste that could overpower the cheese.
What if my cheese is too soft?
If this happens, you can simply press the cheese for a few more hours under a heavy weight to remove excess liquid. This will help firm it up.
Can I store this cheese for a long time?
Yes, you can store the cheese in a brine (salted water) in the refrigerator, which will keep it fresh for about 1-2 weeks.
Do I have to use a cheese cloth?
While cheese cloth is helpful for draining, you can also use a clean kitchen towel or even a paper towel. The key is to remove as much liquid as possible for the right texture.
Can I use this cheese in cooking?
Definitely! This homemade white cheese is versatile and can be used in a variety of dishes, from salads and sandwiches to baked goods.
Homemade White Cheese
Ingredients
- 4 Liters whole milk: Use milk with full fat for the creamiest texture.
- 1/2 cup white vinegar: Helps to curdle the milk and form the cheese.
- 2 tsp salt: Adds flavor to the cheese.
- Paper towel or cheese mesh cloth: Used to drain the cheese curds and form the cheese.
- Strainer: Helps separate the curds from the whey.
- Something heavy: To press the cheese and remove excess liquid.
- 4 cups hot water mixed with 2 tbsp salt: Creates a brine for soaking the cheese after it’s made adding flavor.
- Alternatively you can save the cheese liquid and mix the salt directly into it instead of using water.
Instructions
- First, in a pot, add 4 liters of full-fat milk (homo milk).
- Next, turn on the heat and stir every couple of minutes.
- Then, add salt and mix it well into the milk.
- Once the milk gets very hot, but before it boils, turn off the heat and add the vinegar, then stir. Use only white vinegar, as other types may have a strong taste.
- Finally, you will notice the milk starting to separate, forming small curds.
- Next, leave it for a couple of minutes until you see a clear liquid, more towards yellow.
- Then, use a strainer to take out the cheese, and place it in a paper towel or cheese mesh cloth. Afterwards, close the cloth and press very well to remove all the liquid.
- Next, leave the cheese inside the strainer and place something heavy on top, like a weight, so that all the water drains out and the cheese becomes firm.
- Then, leave it overnight or for at least 8 hours to allow the cheese to set properly.
- Next, take the cheese out. If it’s too soft for your liking, keep it under the heavy weight for another few hours.
- Then, mix hot water with salt until the salt dissolves, and let it cool down. Alternatively, you can save the cheese liquid and mix it with salt instead of using water.
- Afterward, place the cheese in a container and pour the salted water on top.
- Finally, refrigerate for a couple of hours before serving.
thank you for the recipe , its amazing .