Homemade White Cheese
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.
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.