Lebanese Local Cheese, Jibneh Baladi (Baladieh), Jibneh Khadra I Hadia's Lebanese Cuisine

milk

🥗Healthier: almond milk

💰Cheaper: cow's milk

Almond milk is a lower-calorie alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits.

rennet

🥗Healthier: vegetable rennet

💰Cheaper: citric acid

Vegetable rennet is suitable for vegetarians.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a more natural flavor.

Pour the milk powder into a large pot and add water.

Whisk until the milk is thoroughly dissolved and heated to 122°F.

Stir in white vinegar and let sit for 5 minutes for curds to separate from whey.

Line a colander with cheesecloth over a large bowl to catch the whey.

Ladle out the curds into the cheesecloth until no more visible solids remain.

Wrap the cheesecloth around the curds and twist to squeeze out excess fluid.

Place a heavy object on top of the cheese to remove more fluids for 20 minutes.

Transfer the whey to a bowl, add salt, stir well, and bring to a boil.

Let the whey cool down completely.

Transfer the cheese to a bowl and press it slightly to shape it.

Keep the cheese for another 20 minutes, then unwrap it.

Transfer the cheese block to a deep container and cover with whey, or cut into medium-sized squares before covering with whey.

Refrigerate and consume within 2 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens