Jben - Moroccan Fresh Cheese

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

• Servings: 4
• 1 liter milk
• 1 liter buttermilk (jben)
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme (or other herbs)

Recipe

• 1 step 1: making the milk mixture.
• 2 in a saucepan, on medium-high heat, heat up the milk with the salt, until it reaches a point right below a boiling point.
• 3 when the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (jben).
• 4 you can flavor the jben if you want, i am using dried thyme. mix well.
• 5 let the milk and buttermilk mixture sit on your counter for around 1-2 hours. you will notice that the mixture will start separating, there is a liquid on the top.
• 6 step 2: straining the mixture.
• 7 to strain the mixture, i am using a cheese cloth (that you can buy in the supermarket) over a strainer, placed on top of a bowl (to get all the liquid that is strained).
• 8 pour the mixture on the strainer and cover it with the excess cheese cloth.
• 9 let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).
• 10 the cheese is ready after 10 hours, all the water is captured in the bowl, and you end up with the beautiful creamy cheese in the strainer.
• 11 serve on a toasted bread, you can add some honey or jam to it!