Name: Jibin Lebanese White Cheese Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Lebanese
Ingredients: ½ gallon whole milk (Pasteurized, not Ultra-Pasteurized); 1 tablet rennet or ¼ cup distilled white vinegar (See Note 1); 2-3 tbsp fresh lemon juice; 1 tbsp kosher salt; 1 tbsp zaatar (optional)

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Introduction

Jibin is a traditional Lebanese white cheese known for its mild, fresh flavor and soft texture. Made simply from milk, rennet, and lemon juice, it’s a delightful homemade cheese perfect for breakfast or snacking.

A white bowl with blue geometric border holds a colorful plate of food layered carefully; in the center is a fluffy white mound of cottage cheese with a slightly grainy texture; behind it are bright red tomato slices with visible seeds and juicy interiors; to the right are shiny black olives with smooth skins; along the bottom left to right are thick green cucumber slices with pale centers and a few seeds above a piece of nutty multigrain toast with seeds and grains visible; a silver knife rests on the left edge of the mound of cottage cheese; the plate sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ gallon whole milk (pasteurized, not ultra-pasteurized)
1 tablet rennet or ¼ cup distilled white vinegar (see Note 1)
2-3 tbsp fresh lemon juice
1 tbsp kosher salt
1 tbsp zaatar (optional)

Instructions

Step 1: In a large stainless steel pot (not aluminum), warm the milk to a lukewarm temperature between 90-100°F. Remove from the heat.
Step 2: Crush the rennet tablet using a mortar and pestle or the handle end of a knife/spoon in a small bowl. Stir in 2 tablespoons of cold water until dissolved. If using vinegar, skip this step.
Step 3: Gently stir the rennet mixture and lemon juice into the milk. Within a few minutes, small pools of yellow liquid (whey) should appear, indicating separation. If not, add more lemon juice and wait.
Step 4: Cover the pot and let it rest undisturbed in a warm spot for about an hour until a soft, yogurt-like curd block forms with clear separation at the edges.
Step 5: Gently break up the curd into the whey using a whisk so it resembles small curd cottage cheese. Let it rest for 30 minutes.
Step 6: Line a colander with a single layer of ultra-fine cheesecloth and pour in the curds. Stir regularly while it drains for about an hour.
Step 7: Prepare a sheet pan with parchment or white paper towels. Season the curds with salt and optional zaatar, mixing thoroughly. Gather the cheesecloth ends and gently squeeze out excess liquid. Open it, taste, and adjust seasoning if needed. Shape the cheese into round balls or oblong patties about 1½-2 inches thick, pressing out excess whey.
Step 8: Place the shaped patties on the lined pan, lightly cover with paper towels, and refrigerate overnight.
Step 9: To store, place whole or cut patties in a jar and cover with brine (1 cup warm water mixed with 2 tablespoons kosher salt) at room temperature or chilled, or submerge in good extra virgin olive oil. Keep refrigerated and consume within 10 days.

Tips & Variations

If you don’t have rennet, distilled white vinegar works well as an effective substitute.
For a herbal twist, experiment by adding zaatar or your favorite spices to the curds before shaping.
Use ultra-fine cheesecloth to ensure proper draining and a smooth texture.

Storage

Store Jibin submerged in brine or olive oil in a sealed jar in the refrigerator. It will keep well for up to 10 days. When ready to serve, remove from the brine/oil and bring to room temperature for the best flavor and texture.

How to Serve

A detailed white patterned plate sits on a round wooden board, placed on a white marbled surface. On the plate, there are two scoops of white soft cheese positioned near the center and right side. Around the cheese, there are several dark purple olives scattered mainly near the top center, surrounded by slices of bright red tomatoes and green cucumbers, arranged in small groups. To the right, several light brown flatbreads with baked spots lean against the edge of the plate. Along the bottom of the plate, a row of five rectangular crispbread crackers with visible whole almonds and dark dried fruit pieces lies flat. In the top left corner of the surface, there is a metal butter knife resting next to torn pieces of the same light brown flatbread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ultra-pasteurized milk for Jibin?

No, ultra-pasteurized milk is not recommended as it does not curdle properly, which is essential for forming the cheese.

What if my curd doesn’t separate after adding lemon juice and rennet?

If separation doesn’t occur, try adding a bit more lemon juice or vinegar, stir gently, and give it more time at a warm temperature. Using fresh ingredients helps ensure success.