How to Make Nabulsi Cheese at Home (جبنه نابلسيه)

sheep's milk

🥗Healthier: goat's milk

💰Cheaper: cow's milk

Cow's milk is more widely available and less expensive.

mahlab

🥗Healthier: almond extract

💰Cheaper: ground almonds

Almond extract provides a similar flavor at a lower cost.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Vanilla extract is more common and less expensive.

Heat sheep's milk in a large pot over medium heat until it reaches 85°C.

Add citric acid and stir gently until curds form, about 10 minutes.

Remove from heat and let sit for 30 minutes to allow curds to firm up.

Line a colander with cheesecloth and pour the curds into it, allowing whey to drain for 1 hour.

Gather the cheesecloth and twist to form a ball, squeezing out excess whey.

Mix the curds with salt, mahlab, and black cumin seeds until evenly combined.

Shape the cheese into a round or block form and wrap in cheesecloth.

Soak the cheese in a brine solution for 24 hours, then remove and rinse.

Store the cheese in a container with rose water and additional brine to enhance flavor.

Let the cheese mature in the refrigerator for at least a week before consuming.

Spice Level:

Allergens