How to Make Traditional Village Cheese (Jabneh Baladi)
Traditional village cheese, or “Jabneh Baladi,” is a staple in many Middle Eastern and Mediterranean diets. Known for its rich, creamy texture and slightly salty flavor, it is a versatile cheese used in a variety of dishes, from sandwiches to salads and appetizers. The process of making this cheese is simple, yet requires patience and care. This article will explore how to make Jabneh Baladi from scratch, highlighting its origins, ingredients, and step-by-step instructions, as well as tips to ensure the best results.
Origins of Jabneh Baladi
Jabneh Baladi has deep roots in the rural areas of the Middle East, particularly in countries such as Lebanon, Palestine, Jordan, and Syria. The term “Baladi” means “local” or “traditional” in Arabic, signifying that this cheese is made using traditional methods passed down through generations. It is often made from sheep or cow’s milk, though goat’s milk can also be used, depending on local availability. The cheese is enjoyed fresh or aged, and its unique texture and flavor are a result of the careful fermentation and draining process that it undergoes.
Ingredients for Making Jabneh Baladi
Making Jabneh Baladi requires only a few basic ingredients that are commonly found in most kitchens. These include:
- Milk: Fresh, whole milk is best for making this cheese. You can use cow’s, goat’s, or sheep’s milk. Sheep’s milk is often considered the traditional choice for its creamy texture and rich taste.
- Rennet: Rennet is an enzyme that helps curdle the milk. You can find it in liquid, tablet, or powdered form. Rennet can be derived from animal or vegetable sources, so you can choose according to your dietary preferences.
- Salt: This is used for flavoring the cheese and also acts as a preservative.
- Citric Acid or Lemon Juice: Citric acid or lemon juice is used to help the milk curdle and to adjust the acidity levels of the cheese.
- Water: Clean, filtered water is needed for dissolving salt and rennet and for any washing steps.
Step-by-Step Guide to Making Jabneh Baladi
While the process of making Jabneh Baladi is straightforward, it does take time. The cheese-making process involves coagulation, cutting the curd, draining the whey, and pressing the cheese. Below are the detailed steps to prepare this delicious homemade cheese:
1. Heat the Milk
Start by pouring the milk into a large pot. Heat the milk over medium heat until it reaches about 85°F (30°C). Stir the milk gently as it heats up to prevent it from sticking to the bottom of the pot.
2. Add Citric Acid or Lemon Juice
Once the milk is warmed, add 1-2 teaspoons of citric acid (or lemon juice) to help the milk curdle. Stir the mixture gently for about a minute. You will start to see the milk begin to curdle into curds and whey. Let it sit for a few minutes to allow the curds to form fully.
3. Add the Rennet
In a small bowl, dissolve a small amount of rennet (usually about ¼ teaspoon for a liter of milk) in ¼ cup of water. Add this rennet solution to the milk and stir gently for 30 seconds. Cover the pot and let the milk sit undisturbed for 30-60 minutes at room temperature. During this time, the milk will further coagulate into a firm curd.
4. Cut the Curd
After the curds have formed, use a long knife or cheese harp to cut the curd into small cubes, about 1-inch (2.5 cm) in size. This step allows the whey to separate from the curds more effectively. Let the curds rest for another 10 minutes.
5. Cook the Curds
Gently heat the curds again over low heat, raising the temperature to around 100°F (38°C). Stir the curds gently and cook them for 30-60 minutes, occasionally turning them over to ensure even heat distribution. As the curds cook, they will firm up and release more whey. Stir occasionally to prevent the curds from sticking together.
6. Drain the Whey
Once the curds are firm and cooked, it’s time to drain the whey. Place a cheesecloth or muslin cloth over a colander and pour the curds and whey into it. The whey will drain away, and the curds will remain in the cloth. You can save the whey for other uses, such as in baking or as a base for soups.
7. Press the Cheese
Once the whey has drained completely, you need to press the curds to remove any remaining liquid and form the cheese. Gather the edges of the cloth and twist it into a pouch. Place the pouch in a bowl or a mold and add some weight on top to help the cheese compact and firm up. Leave the cheese to press for 4-6 hours, or until it has reached the desired consistency. You can check the cheese periodically by gently pressing it with your hands. If you prefer a softer cheese, reduce the pressing time.
8. Salt the Cheese
After the pressing is done, remove the cheese from the cloth and place it in a bowl. Sprinkle salt over the cheese, to taste. The salt not only adds flavor but also helps preserve the cheese. Massage the salt into the cheese to ensure it is evenly distributed. You can also soak the cheese in a brine solution (a mixture of water and salt) for a few hours or overnight for a saltier, more preserved version.
9. Let the Cheese Rest
The final step is to let the Jabneh Baladi rest. If you are making a fresh cheese, it can be eaten immediately, though some prefer to let it sit in the fridge for a few hours to firm up further. If you plan to age the cheese, wrap it in parchment or wax paper and store it in a cool, dry place, ideally a cheese cave or cellar. The cheese will develop a more robust flavor as it ages.
Tips for Making Jabneh Baladi
- Milk Quality: The better the milk, the better the cheese. If possible, use fresh, raw milk from a trusted source. Pasteurized milk can also work, though it may affect the texture slightly.
- Temperature Control: Maintaining the right temperature during each step is crucial for a successful outcome. If the milk or curd gets too hot, the texture of the cheese may become crumbly. If it’s too cold, the curds may not form properly.
- Adjusting Salt Levels: Jabneh Baladi is traditionally a salty cheese, but the amount of salt can be adjusted to suit personal preferences. The cheese can also be soaked in fresh water if it becomes too salty during the curing process.
- Brining for Preservation: If you want to store the cheese for a longer time, make a brine solution and immerse the cheese in it after pressing. The salt will help preserve the cheese and intensify its flavor.
Uses of Jabneh Baladi
Jabneh Baladi is a highly versatile cheese. It can be eaten fresh, crumbled over salads, used as a filling for pastries like manakish (a traditional Lebanese flatbread), or served with olives and tomatoes. In the Middle East, it’s often paired with bread, pickles, and fresh vegetables for a light, healthy meal. It can also be used in cooking, such as in savory pies or as an ingredient in stuffing for meat dishes.
For those who enjoy cooking with different flavors, Jabneh Baladi pairs beautifully with herbs such as mint, thyme, or za’atar. It can also be enjoyed with a drizzle of olive oil, a squeeze of lemon, or a sprinkle of chili flakes for a bit of heat.
Conclusion
Making Jabneh Baladi at home is a rewarding process that connects you to centuries-old traditions of cheesemaking in the Middle East. By following the simple steps outlined above, you can produce a fresh, flavorful cheese that will elevate your culinary experiences. Whether enjoyed as part of a traditional meal or incorporated into modern dishes, Jabneh Baladi will undoubtedly become a favorite in your kitchen. The rich, creamy texture and authentic taste of this homemade cheese will provide a delicious, wholesome alternative to store-bought varieties, all while allowing you to take part in a time-honored tradition of cheesemaking.