Jibneh Baladi (Jibneh Baladieh) / Jibneh Khadra – Lebanese Homemade White Cheese (جبنة بلدي / جبنة بلدية)

Jibneh Baladi, also known as Jibneh Baladieh or Jibneh Khadra (جبنة بلدي / جبنة بلدية), is a traditional Lebanese white cheese known for its firm texture, fresh taste, and ability to be easily sliced. Widely available in supermarkets and cheese shops throughout Lebanon, this popular cheese is even more delicious when made at home. Homemade Jibneh Baladi has a wonderfully creamy texture and a fresh, milky flavor that tastes far better than store-bought cheese.

Making Lebanese white cheese at home is surprisingly easy, affordable, and beginner-friendly. You only need a few simple ingredients that are easy to find, along with basic kitchen equipment—no complicated techniques or special cheese-making skills required. One of the most rewarding parts of this recipe is watching fresh milk transform into delicious homemade cheese. Whether you’re familiar with traditional Lebanese cuisine or trying homemade cheese for the first time, this easy Jibneh Baladi recipe is a wonderful way to bring the authentic taste of Lebanon into your kitchen.

Lebanese White Cheese: Discovering Jibneh Baladi and Lebanon’s Rich Cheese-Making Traditions

Every country has its own delicious cheeses, and Lebanon is no exception! Although Lebanon may not have the wide variety of cheeses found in France, it produces an impressive selection of traditional white cheeses that deserve recognition. As a Lebanese native, I grew up eating these cheeses regularly, including Jibneh Baladieh (Jibneh Baladi), a beloved traditional Lebanese white cheese.

The Beqaa Valley, a vast and fertile region in eastern Lebanon, is one of the country’s most important dairy-producing areas. Known for its rich agricultural land and extensive dairy farms, the region has a long-standing tradition of dairy farming, with some family businesses passing their knowledge and expertise down through generations.

The Beqaa Valley produces a variety of traditional Lebanese dairy products, including labneh, shanklish, halloumi, Akkawi, double-cream cheese, kishik, Jibneh Baladi, and other fresh white cheeses. Depending on the producer and recipe, these cheeses may be made from cow’s, goat’s, or sheep’s milk, or a combination of different types of milk.

These cheeses are an essential part of Lebanese cuisine, enjoyed at breakfast, served alongside fresh bread and olives, or incorporated into a variety of traditional dishes. Among them, Jibneh Baladi stands out for its fresh, milky flavor and firm, sliceable texture, making it a wonderful example of Lebanon’s rich cheese-making heritage.

Since raw milk is not readily available to everyone, I’ll show you two ways to make Jibneh Baladi at home: one using pasteurized whole milk from the grocery store and the other using whole milk powder. Both methods are simple, affordable, and beginner-friendly, and neither requires rennet or starter cultures.

How Does the Process Work?

The process starts with whole milk. First, bring the milk to a boil, then add vinegar, which acts as an acidifying agent to help separate the curds from the whey. The acidity causes the milk proteins to coagulate, forming soft, visible curds that separate from the liquid whey.

The reaction happens almost immediately. Gently stir the milk as you add the vinegar, then set it aside for a few minutes to allow the curds and whey to separate completely. Once the separation is complete, the curds can be strained and shaped into fresh, homemade Jibneh Baladi.

Line a colander with cheesecloth and place it over a large bowl to collect the whey as it drains. Don’t discard the whey! This yellowish liquid is the whey separated from the milk during the curdling process, and we’ll use it later to prepare the brine for your homemade Jibneh Baladi.

Transfer the curds to the cheesecloth. You may need to repeat this process several times until you have collected all the visible curds.

Gather the ends of the cheesecloth and twist them together to form a tight bundle around the curds. Squeeze firmly to remove as much liquid as possible. The more whey you remove, the firmer your cheese will be.

Next, place the wrapped cheese on a plate and set a heavy object, such as a book, on top to help press out any remaining liquid. Let it sit for about 10 minutes.

Once pressed, transfer the cheese to a bowl or plate and gently press it into shape. The cheese will begin to firm up and take the shape of whatever bowl or mold you use.

Let the cheese rest under the weight for 15 minutes, but no longer. Then remove the weight and carefully unwrap the cheesecloth.

Don’t discard the whey! This yellowish liquid collected in the bowl will be used later to brine your homemade Jibneh Baladi.

First, strain the whey to remove any remaining curds and impurities. Place a fine-mesh sieve lined with sturdy paper towels or a coffee filter over a large bowl, then slowly pour the whey through it until it becomes clearer.

Measure 3 cups of the strained whey and transfer it to a saucepan. Bring it to a boil, add the salt, and stir well until the salt dissolves completely. Remove the saucepan from the heat and set the brine aside to cool completely before using it.

Transfer the cheese to a deep container and pour the cooled whey brine over it, making sure the cheese is completely submerged.

If you plan to eat the cheese within a day or two, you can cut it into medium-sized squares before covering it with the whey brine. Cover the container and refrigerate. For the best quality, enjoy your homemade Jibneh Baladi within two weeks.

Frequently Asked Questions About Jibneh Baladi (Baladieh)

Can I Use Skim Milk to Make Jibneh Baladi?

I wouldn’t recommend using skim milk to make Jibneh Baladi. For the best flavor and texture, use whole milk, which produces a creamier, richer cheese.

Can I Freeze Homemade Jibneh Baladi?

Freezing Jibneh Baladi is not recommended, as it can change the cheese’s texture and make it less pleasant to eat. Store the cheese in its whey brine in a covered container in the refrigerator. For the best quality, enjoy it within two weeks, following appropriate food-safety practices.

What Do You Eat with Jibneh Baladi?

Jibneh Baladi is traditionally enjoyed as part of a Lebanese breakfast, served with a cup of tea, fresh cucumbers, olives, boiled or fried eggs, and fresh bread.

You can also serve this delicious Lebanese white cheese as part of a traditional mezze spread or pair it with juicy watermelon on a hot summer day. Its fresh, milky flavor makes it a wonderful addition to a variety of simple meals and snacks.

More Lebanese Dairy Recipes: Labneh, Shanklish & Yogurt Balls

• Labneh
• Labneh Balls/ Yogurt Balls
• Shanklish

Let’s Stay in Touch!

Lebanese Local Cheese, Jibneh Baladi (Baladieh), Jibneh Khadra

No ratings yet

Prep: 30 minutes minutes

Cook: 15 minutes minutes

Course

Breakfast

---

Side

---

Snacks

Cuisine

#Middle Eastern

---

International

---

Lebanese

---

Mediterranean

Print Pin Review

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

 

1x2x3x

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:

1. 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.
2. 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.
3. 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.
4. 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.
    
    
5. 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.
6. 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!

 

 

Keyword Cheese

Tried this recipe?Let us know how it was!