{"id":7615,"date":"2021-03-15T23:00:54","date_gmt":"2021-03-15T23:00:54","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7615"},"modified":"2026-04-19T19:42:49","modified_gmt":"2026-04-19T19:42:49","slug":"lebanese-local-cheese","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lebanese-local-cheese\/","title":{"rendered":"Lebanese Local Cheese"},"content":{"rendered":"

Jibneh baladi (baladieh)\/ Jibneh Khadra \u00a0\u062c\u0628\u0646\u0629 \u0628\u0644\u062f\u064a\u200e\/\u062c\u0628\u0646\u0629 \u0628\u0644\u062f\u064a\u0629 is a firm and sliceable white cheese popular in Lebanon and commercially available everywhere. Homemade version tastes even creamier with an incredibly fresh taste that beats the store bought stuff. It is inexpensive to make 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.<\/p>\n

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Lebanese Local Cheese, Jibneh Baladi (Baladieh), Jibneh Khadra<\/h1>\n

Every country in the world has their own great cheeses, and Lebanon is no exception! While Lebanon doesn\u2019t have the kind of cheese making varieties found in France, still the country produces some great white cheeses that deserve a spot. Being a Lebanese, I grew up on eating them on regular basis, including Jibneh Baladieh(Baladi).\u00a0 The best dairy production in Lebanon is in Beqaa region where a broad fertile valley nestled in Eastern Lebanon and home to extensive dairy farming, some of these farms date back centuries where most have passed from generation to generation. The region\u2019s main production is labneh, shanklish, halloumi, Akkawi, double cr\u00e8me, kishik, baladi and other white cheeses made of unpasteurized mixture of goat, cow and sheep\u2019s milk.<\/p>\n

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Alternatively, since we don\u2019t have access to raw milk, I am gone be showing you 2 versions of making Jibneh Baladi, one using pasteurized whole milk from the grocery store and another one using whole milk powder.\u00a0 Both do not require a rennet or starter cultures.<\/p>\n

How the process works?<\/h2>\n

It starts with whole milk. First you bring the milk to a boil, then add the vinegar which acts as a curdling agent; 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, stir gently as you add the vinegar, set aside for a complete separation.<\/p>\n

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Line a colander with a cheesecloth over a large bowl, to catch the whey, don\u2019t discard the whey (the yellowy liquid dripped in the bowl) we will need it later to brine your cheese in.<\/p>\n

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Pile them in a cheesecloth, you may need to do that repeatedly until no more visible solids.<\/p>\n

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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 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.<\/p>\n

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Keep it for 15 minutes no more. Unwrap the cheese.<\/p>\n

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Don\u2019t discard the whey (the yellowy liquid dripped in the bowl) we will need it later to brine your cheese in<\/strong>. Strain the whey: set a fine sieve lined with strong kitchen paper towels or a coffee filter over a large bowl, strain to make it more clear.\u00a0 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.<\/p>\n

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Transfer the cheese to a deep container and pour the whey, covering the cheese.<\/p>\n

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Alternatively, you can cut the cheese to medium sized squares before covering with the whey. Refrigerate and eat eat within 2 weeks.<\/p>\n

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Can I use skim milk to make Jibneh Baladi\/Baladieh?<\/h2>\n

I would not recommend the skim stuff in making Jibneh Baladieh. For the best texture and flavor use whole milk.<\/p>\n

Can I freeze the cheese?<\/h2>\n

Don\u2019t freeze the cheese, the texture will not be the same. The cheese can be refrigerated for 2 weeks, it is not suitable for long term storage.<\/p>\n

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What to eat with Jibneh Baladieh?<\/h2>\n

Strictly speaking, this is more of a breakfast treat served with tea, cucumbers, olives, boiled or fried eggs and bread , but you could easily serve it as part of the Lebanese mezze spread, or pair it with watermelon on a hot summer day.<\/p>\n

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Lebanese Local Cheese, Jibneh Baladi (Baladieh), Jibneh Khadra<\/h2>\n\n