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Jibin Lebanese White Cheese Recipe

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Jibin is a traditional Lebanese white cheese made from whole milk using natural coagulation with rennet or vinegar and fresh lemon juice. This soft, fresh cheese is gently curdled, drained, salted, and optionally seasoned with zaatar. The cheese is then shaped into patties and chilled overnight for a mild, creamy texture. Perfect as a fresh cheese for Mediterranean dishes or as an appetizer.

Ingredients

Scale

Milk and Coagulants

  • 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

Seasoning

  • 1 tbsp kosher salt
  • 1 tbsp zaatar (optional)

Instructions

  1. Warm the Milk: In a large stainless steel pot (avoid aluminum), gently warm the pasteurized whole milk to a lukewarm temperature between 90-100°F. Remove from heat once warmed.
  2. Prepare Rennet Mixture: Crush the rennet tablet using a mortar and pestle or the blunt end of a knife/spoon in a small bowl, and dissolve it fully in 2 tablespoons of cold water. If using vinegar instead, skip this step.
  3. Add Coagulants: Stir the dissolved rennet mixture and fresh lemon juice gently into the warm milk. If not using rennet, simply add the lemon juice and vinegar. Wait a few minutes for the milk to separate into curds and whey; add more lemon juice if separation is slow.
  4. Rest the Milk: Cover the pot and set it aside in a warm place, undisturbed, for about one hour until a soft yogurt-like curd block forms, noticeable by a clear separation around the edges.
  5. Break Up the Curd: Gently whisk the curd to break it into small cottage cheese-like pieces. Let it rest in the pan for 30 minutes to allow the curds to settle.
  6. Drain the Curds: Line a colander with one layer of ultra-fine cheesecloth. Pour the curds and whey into the colander, stirring occasionally for even draining. Let drain for about one hour until the whey has mostly drained off.
  7. Season and Shape: Transfer the curds to a sheet pan lined with parchment or a white paper towel. Stir in kosher salt and optional zaatar evenly. Gather the cheesecloth ends and gently squeeze to remove excess moisture. Open the cheesecloth; taste and add more salt if desired. Shape the cheese into round balls or oblong patties approximately 1½ to 2 inches thick, pressing out extra whey during shaping.
  8. Chill: Place the shaped patties on the lined sheet pan and cover lightly with additional paper towel. Refrigerate overnight to set the cheese.
  9. Store: Store whole or cut patties in a jar covered either with brine (made from 1 cup warm water and 2 tablespoons kosher salt, cooled before use) or good extra virgin olive oil. Keep refrigerated and consume within 10 days.

Notes

  • If rennet is unavailable, distilled white vinegar can be used as a substitute to coagulate the milk.
  • Do not use aluminum pots as they can react with the milk; stainless steel is preferred.
  • The curds will initially appear wet and not fully separated; patience during draining is key.
  • Optional zaatar adds a traditional Middle Eastern herbal flavor blending thyme, sumac, and sesame seeds to the cheese.
  • Ensure the brine is cooled to room temperature or chilled before adding cheese to prevent spoiling.
  • Use pasteurized whole milk, not ultra-pasteurized, for best texture and flavor.
  • Cheese can be stored for up to 10 days refrigerated in brine or olive oil.

Keywords: Lebanese cheese, jibin, fresh cheese, white cheese, homemade cheese, cheese curds, Middle Eastern cheese

Find it online: https://tastybella.com/jibin-lebanese-white-cheese-recipe/