Jben Moroccan Fresh Cheese Recipes

Steps:

• Step 1: Making the Milk Mixture.
• In a saucepan, on medium-high heat, heat up the milk with the salt, until it reaches a point right below a boiling point.
• When the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (Jben).
• You can flavor the jben if you want, I am using dried thyme. Mix well.
• 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.
• Step 2: Straining the Mixture.
• 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).
• Pour the mixture on the strainer and cover it with the excess cheese cloth.
• Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).
• 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.
• serve on a toasted bread, you can add some honey or jam to it!

Steps:

• To make about a pound of paneer, heat 1 gallon of milk in a large pot that allows enough space for milk to boil.
• When milk is about to boil, immediately add 4 to 5 tablespoons of lemon juice and 1 tablespoon of vinegar (can substitute cream of tartar for lemon juice and vinegar).
• You may optionally add 1 cup of plain yogurt too.
• Be careful that milk does not boil over; lower heat if needed.
• Simmer until the milk curdles (cheese separates from clear liquid (whey)).
• Use more lemon juice or vinegar as needed.
• Turn off the heat.
• Strain the cheese in a large sieve set over a bowl and lined with a thin muslin cloth or cheesecloth.
• Mash the cheese to make it smooth.
• Let it drain.
• Note: Instead of discarding the whey, you may use it as a substitute for water in soups or dough.
• Drain it as much as possible (couple of hours) till no liquid can be squeezed out.
• Blend the cheese with hand or in a food processor to make it smooth.
• Spread it evenly, about half inch thick on a cloth on flat board lined with paper towels.
• Fold the cloth over on four sides and cover the top.
• Put more paper towels on top.
• Put a large flat-bottomed skillet filled with water on top to put pressure to drain excess liquid.
• Change paper towels if they get wet.
• After 30 to 45 minutes, when paper towels appear dry, unwrap the cheese.
• Cut paneer; into ½ to ¾" cubes (or strips) and use without frying or fry as follows.
• To fry, heat about 4 tablespoons of oil in a frying pan on medium heat.
• Lightly brown the cubes on all sides while turning with a slotted spatula.