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 Powdered Milk Version
- 4 liters / 4.2 quarts water not ultra-pasteurized
- 24 heaped tablespoons full cream powdered milk
- 1/2 cup white vinegar
- 3 teaspoons salt
Instructions
Method 1: Using Powdered Milk
- Prepare the Milk: Combine the milk powder and water in a large pot. Whisk until the milk is thoroughly dissolved. Heat to 50°C / 122°F (no need to boil since powdered milk is already pasteurized). Set aside.
- Curdling: Stir in the white vinegar. You will immediately notice the curds separating from the whey as the acid causes the proteins to coagulate into visible solids. Set aside for a complete separation.
- Strain the Curds: Line a colander with a cheesecloth over a large bowl to catch the whey. Do not discard the whey; you will need it later for the brine. Using a spider spoon, ladle out the curds and pile them into the cheesecloth until no solids remain.
- Press the Cheese: Grab the ends of the cheesecloth, wrap it into a ball, and twist to squeeze out as much fluid as possible. Place a heavy object (like a book) on top of the cheese for 10 minutes. Transfer the cheesecloth to a bowl or plate, press lightly so it takes its shape, and let it rest for another 15 minutes. Unwrap the cheese.
- Clarify the Whey: Set a fine sieve lined with strong kitchen paper towels or a coffee filter over a bowl. Strain the reserved whey to make it clear.
- Brine & Store: Transfer 3 cups of the clarified whey to a saucepan and bring to a boil. Add the salt and stir well. Set aside to cool completely. Place the cheese block (or medium-sized squares) into a deep container, pour the cooled salted whey over it to cover, and refrigerate. Eat within 2 weeks!
Video
Notes
Ingredients:
For the Liquid Whole Milk Version
- 4 liters / 4.2 quarts whole milk (not ultra-pasteurized)
- 1/2 cup white vinegar
- 3 teaspoons salt
Directions:
- Heat the Milk: Pour the whole milk into a large pot and heat over high heat until it reaches a boiling point, stirring constantly to keep it from scorching.
- Curdling: Reduce the heat to low and slowly add the white vinegar. You will immediately notice the curds separating. (Note: If the separation isn't fully visible, add 1 more tablespoon of white vinegar). Set aside.
- Strain the Curds: Line a colander with a cheesecloth over a large bowl to catch the whey. Do not discard the whey; save it for the brine. Use a spider spoon to ladle the curds into the cheesecloth.
- Press the Cheese: Grab the ends of the cheesecloth and wrap it into a ball. Twist to squeeze out the fluids (be careful, as it will be very hot to handle!). Place a heavy object on top for 10 minutes. Move it to a bowl or plate to take shape, and let it rest for no more than 15 minutes. Unwrap the cheese.
- Clarify the Whey: Set a fine sieve lined with paper towels or a coffee filter over a large bowl and strain the whey until clear.
- Brine & Store: Bring 3 cups of the strained whey to a boil in a saucepan. Stir in the salt until dissolved, then let it cool completely. Place the whole cheese block or cut squares into a deep container, cover with the cooled brine, and refrigerate. Eat within 2 weeks!
Tried this recipe?Let us know how it was!