Lebanese Cheese: Jibin, with Habibi-Love Recipe – Lebanese Special
Jibin, or Lebanese white cheese, is a beloved traditional staple in Middle Eastern homes. Often made from fresh cow’s, goat’s, or sheep’s milk, Jibin is soft, slightly salty, and rich with creamy simplicity. It’s commonly enjoyed for breakfast, paired with olives, cucumbers, tomatoes, or folded into manakish or savory pastries. Made with minimal ingredients but a whole lot of “habibi-love,” this cheese is a comforting taste of Lebanon’s countryside and culture. Whether served fresh or lightly brined, Jibin is a celebration of purity, simplicity, and flavor.
- 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 Matters : Use high-quality, non-ultra-pasteurized milk for the best texture and taste.
Richer Texture : For creamier cheese, add a splash of cream to your milk mixture before heating.
Tangy Option : Adding plain yogurt as a starter helps develop a mildly tangy flavor, similar to labneh-style cheese.
Storage : Keep Jibin in brine in the refrigerator for up to one week. For longer storage, freeze blocks wrapped in plastic.
Serving Suggestion : Pair with Arabic coffee or mint tea for a nostalgic Lebanese breakfast vibe.
