Lebanese Local Cheese, Jibneh Baladi (Baladieh), Jibneh Khadra
Description
It is inexpensive to make Jibneh Baladieh/ Baladi, and ingredients are found in every home pantry with no extreme work which makes it a great choice for a beginner cheese maker. It is fascinating to see the magical transformation of milk into cheese.
Ingredients
- For the milk powder version:
- 4 litres/ 4.2 quarts whole milk not ultrapasturized
- 1/2 cup white vinegar
- 3 teaspoons salt
Instructions
- Combine together the milk powder and water in a pot large enough to accommodate both, whisk until the milk is thoroughly dissolved. Heat to 50 °c / 122 °F, you don’t need to boil since the powdered milk is pasteurized. Set aside.
- Stir in the white vinegar, you will immediately notice the curds separating from the whey because the acid in the vinegar causes the proteins to coagulate the milk and get them together in visible solids floating to the surface, the action forms immediately. Set aside for a complete separation.
- Line a colander with a cheesecloth over a large bowl, to catch the whey, don’t discard the whey (the yellowy liquid dripped in the bowl) we will need them later to brine your cheese in.
- Using a spider spoon, ladle out the curds; pile them in a the cheesecloth, you may need to do that repeatedly until no more visible solids Grab the ends of the cheesecloth and wrap into a ball form to fully embrace the curds, twist to squeeze as much fluids as you can. The more you squeeze the better. Put a heavy object, like a book, on top of the cheese to get rid of the excess fluids. Keep it for 10 minutes, then transfer the cheese to a bowl and press a bit, the cheese will set and take the shape of whatever bowl or plate you place it in. Keep it for a couple of 15 more minutes. Unwrap the cheese.
- Strain the whey: set a fine sieve lined with strong kitchen paper towels or a coffee filter over a large bowl, strain the whey to make it more clear.
- Transfer 3 cups of the whey to a saucepan and bring to boil. Add the salt, stir well to homogenize the mix. Set aside to completely cool down. Transfer the cheese block to a deep container and pour the whey, covering the cheese. Alternatively, you can cut the cheese to medium sized squares before covering with the whey. Refrigerate and eat eat within 2 weeks. Happy eating!
Video
Notes
For the Liquid Whole Milk Version
Ingredients:
- 4 litres/ 4.2 quarts whole milk (not ultrapasturized)
- 1/2 cup white vinegar
- 3 teaspoons salt
Directions:
- our milk to a large pot and heat over high until reaching a boiling point, making sure to stir the milk to keep it from scorching.
- Reduce heat to low and slowly add the white vinegar. You will immediately notice the curds separating, if for any reason the separation is not visible, add 1 tablespoon white vinegar. Set aside.
- Line a colander with a cheesecloth over a large bowl, to catch the whey, don’t discard the whey (the yellowy liquid dripped in the bowl) we will need them later to brine your cheese in.
- Using a spider spoon, ladle out the curds; pile them in a the cheesecloth, you may need to do that repeatedly until no more visible solids, grab the ends of the cheesecloth and wrap into a ball form to fully embrace the curds, twist to squeeze as much fluids as you can, the more you squeeze the better, but beware it is too hot to handle. Put a heavy object, like a book, on top of the cheese to get rid of the excess liquid. Place the cheese in a bowl, the cheese will set and take the shape of whatever bowl or plate you place it in. Keep it for 15 minutes no more. Unwrap the cheese.
- Strain the whey: set a fine sieve lined with strong kitchen paper towels or a coffee filter over a large bowl, strain it to make it more clear.
- Transfer 3 cups of the whey to a saucepan and bring to boil. Add the salt, stir well to homogenize the mix. Set aside to completely cool down. Transfer the cheese block to a deep container and pour the whey, covering the cheese. Alternatively, you can cut the cheese to medium sized squares before covering with the whey. Refrigerate and eat eat within 2 weeks. Happy eating!
More Lebanese Dairy recipes worth checking out:
- Labneh
- Labneh Balls
- Labneh with Garlicky Cherry Tomatoes and Dukkah
- Breads to enjoy with Jibneh Baladieh
- Pita Bread
- Kaak
- Simit
- What’s your favorite ways of eating jibneh baladieh? share them in the comment section.
- If you make this recipe, leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine
Tried this recipe?Let us know how it was!