Lebanese Cheese: Jibin, with Habibi-Love Recipe – Lebanese Special
Jibin is a cherished homemade cheese from Lebanon—creamy, soft white cheese made with fresh milk, a touch of yogurt if you prefer mild tang, and just simple, wholesome ingredients. In this Lebanese breakfast staple, the cheese curds are gently set using rennet and allowed to drain slowly, giving a texture that’s delicate yet satisfying. Whether sliced and served with olives, cucumbers, tomatoes, or folded into warm pita, this cheese embodies the freshness and purity of simple ingredients done right.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
For the Cheese:
- 4 liters (1 gallon) fresh whole milk (cow, goat, or sheep)
- 1/2 teaspoon liquid rennet (or rennet tablet, as per instructions)
- 1/4 cup plain yogurt (optional, for tanginess)
- 1 tablespoon salt (plus more for brining)
- Cheesecloth or muslin
- Large saucepan or stockpot
- Thermometer
For the Brine (Optional for Storage):
- 1/4 cup salt
- 4 cups water
Heat the Milk:
Pour the milk into a large pot and slowly heat it over medium heat to about 35–40°C (95–104°F), stirring gently.
If using yogurt, stir it in now and allow the milk to rest for 30 minutes to culture (optional for added flavor).
Add Rennet and Set:
Dissolve the rennet in a tablespoon of cool water.
Stir the rennet into the warm milk gently for about 30 seconds, then cover and leave undisturbed for 30–45 minutes until a curd forms.
Cut the Curd:
Once set, slice the curd into small cubes using a long knife.
Let it rest for 10 minutes.
Gently stir the curds to release more whey, then let sit for another 5–10 minutes.
Drain and Salt:
Pour the curds into a cheesecloth-lined strainer or colander.
Sprinkle salt over the curds and gently mix.
Tie the cheesecloth and hang it over a bowl or sink for several hours (or overnight) to drain and firm up.
Brine for Storage (Optional):
Dissolve salt in water to create a light brine.
Once the cheese has firmed up, cut it into blocks and store in brine in the refrigerator for up to 1 week.
Serve:
Serve Jibin fresh, chilled or at room temperature.
Enjoy with olives, fresh mint, tomatoes, cucumbers, and warm pita bread.
For extra flair, drizzle with olive oil and sprinkle with za’atar.
Recipe Notes :
Milk Quality: Use high-quality, non-ultra-pasteurized milk (cow, goat, or sheep) for richer flavor and better curd formation.
Draining Time: Let the curds drain slowly in cheesecloth for several hours or overnight to achieve firmness without drying out.
Brine Storage: For storage, house the cheese in a light brine in the refrigerator; this helps preserve texture and saltiness for up to one week.
Serving Pairings: Serve Jibin fresh or chilled with a drizzle of olive oil, sprinkle of za’atar, fresh mint, or alongside tomatoes, cucumbers, and warm pita for a complete Lebanese spread.
