Homemade white cheese, known by the Arabic names Jibneh baladi or Arabic cheese is a firm and sliceable white cheese popular in Lebanon. The homemade version tastes even creamier with an incredibly fresh taste that beats the store-bought stuff.
✨Ingredients✨
4 Liters whole milk ( you need to use milk with full fat)
1/2 cup white-vinegar
2 tsp salt
Paper towel or cheese mesh cloth
Stainer
Something heavy
4 cups hot water mixed with 2 tbsp salt or you can save the cheese liquid and mix the salt with it instead of using water
✨Instructions✨
1:in a pot add 4 litres of full fat milk ( homo milk)
2: turn on the heat and every couple minutes stir
3: add salt and mix
4: when the milk gets very hot and before boiling turn off the heat then add the vinegar and mix. Use only white vinegar other vinegar will taste strong
5: you will notice the milk will start to separate and make a small curds
6: leave it for couple minutes till you see a clear liquid more to yellow.
7: use a strainer to take out the cheese then add in paper towel or cheese mesh cloth close and press very good so all liquid comes out
8: leave inside the strainer then add something heavy on top a heavy weight so all water go down and the cheese get firm.
9: leave it over night or for at-least 8 hours.
10: take the cheese out, if it’s too soft for your liking keep it under the heavyweight for another few hours.
11: mix hot water with salt till the salt dissolve then let it cool down or save the cheese liquid then mix with the salt instead of water.
12:add the cheese inside a container then add the water mixed with salt on top.
13: refrigerate for couple hours before serving.
