Jben - Moroccan Fresh Cheese

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   Step 1: Making the Milk Mixture.

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   In a saucepan, on medium-high heat, heat up the milk with the salt, until it reaches a point right below a boiling point.

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   When the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (Jben).

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   You can flavor the jben if you want, I am using dried thyme. Mix well.

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   Let the milk and buttermilk mixture sit on your counter for around 1-2 hours. You will notice that the mixture will start separating, there is a liquid on the top.

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   Step 2: Straining the Mixture.

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   To strain the mixture, I am using a cheese cloth (that you can buy in the supermarket) over a strainer, placed on top of a bowl (to get all the liquid that is strained).

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   Pour the mixture on the strainer and cover it with the excess cheese cloth.

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   Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).

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    The cheese is ready after 10 hours, all the water is captured in the bowl, and you end up with the beautiful creamy cheese in the strainer.

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    serve on a toasted bread, you can add some honey or jam to it!

* Per serving · 4 servings · Values may vary.

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