How to Make Jibneh Baladi

How to Prepare Traditional Syrian White Cheese: A Step-by-Step Guide

Syrian traditional white cheese, also known as Jibneh Baladi, holds a prominent place in the culinary culture of Syria and many other Middle Eastern countries. This creamy, slightly salty cheese is a staple in various dishes, from breakfast spreads to fillings in savory pastries. Its rich, fresh taste, combined with a distinctive crumbly texture, makes it a favorite among cheese lovers. The process of making this cheese at home is relatively straightforward, though it requires patience, precision, and attention to detail.

In this article, we will walk you through the entire process of preparing Jibneh Baladi, from the ingredients to the techniques involved, and provide insights into its variations and uses.

Ingredients Needed for Making Jibneh Baladi

To prepare traditional Syrian white cheese at home, you will need the following ingredients:

1. Fresh Cow’s Milk – The quality of milk is crucial. Use full-fat, fresh milk for the best results. If possible, opt for raw milk, as it enhances the flavor of the cheese.

2. Rennet – This is an enzyme used to curdle the milk. Rennet can be purchased in liquid or tablet form from specialty stores. If you prefer a vegetarian version, there are plant-based or microbial rennet options available.

3. Citric Acid or Lemon Juice – This helps in acidifying the milk, which is crucial for proper curd formation.

4. Salt – The salt adds flavor to the cheese and helps in preservation. For a milder taste, you can control the amount of salt used.

5. Water – To dissolve the salt and make a brine for storing the cheese.

Optional ingredients:

• Yogurt – Some variations of the recipe involve adding a spoonful of yogurt to help promote the acidification of the milk and enhance the texture.
• Herbs and Spices – While traditional Jibneh Baladi is plain, you can experiment with herbs like thyme or mint for a different flavor profile.

Equipment Needed

The following equipment is essential for making traditional Syrian cheese:

• Large Pot – For heating the milk.
• Thermometer – To monitor the temperature of the milk precisely.
• Cheese Cloth or Fine Mesh Strainer – For draining the whey.
• Cheese Molds – To shape the cheese into the traditional form.
• Heavy Weight – To help press the cheese and remove excess moisture.
• Large Bowl – For collecting the whey.
• Storage Containers – For the brine solution to store the cheese.

Step-by-Step Process of Making Jibneh Baladi

Step 1: Heating the Milk

Begin by pouring the fresh milk into a large, heavy-bottomed pot. Heat the milk slowly over medium-low heat, stirring occasionally to prevent it from scorching. The milk needs to be heated to about 35-40°C (95-104°F). Use a thermometer to ensure the correct temperature.

Step 2: Adding Citric Acid or Lemon Juice

Once the milk reaches the desired temperature, add citric acid dissolved in a small amount of water, or you can use freshly squeezed lemon juice. Stir gently for a few seconds. The acid will help begin the coagulation process. After about 5 minutes, you should begin to see curds forming.

Step 3: Adding the Rennet

In a small cup, dissolve the rennet in a little bit of cool water (usually about 1/4 cup of water for every tablet of rennet). Pour this mixture slowly into the milk, stirring gently but not vigorously. Then stop stirring and allow the milk to sit undisturbed for about 30 minutes. During this time, the milk will coagulate, and you should see a firm curd forming.

Step 4: Cutting the Curds

Once the curds have formed, use a long knife or cheese curd cutter to cut the curd into small cubes, typically about 1/2-inch in size. The cutting process helps separate the curds from the whey, allowing the curds to release moisture and firm up.

Step 5: Heating the Curds

After cutting the curds, place the pot back on the heat and slowly raise the temperature to about 45°C (113°F) while gently stirring the curds. The curds will shrink and firm up further. Keep the temperature steady for 20-30 minutes, stirring occasionally.

Step 6: Draining the Whey

Once the curds have reached the desired firmness, it’s time to separate them from the whey. Using a cheese cloth or fine mesh strainer, carefully drain the curds, collecting the whey in a large bowl. The whey can be discarded or used in other recipes (e.g., for soups or bread).

Step 7: Pressing the Cheese

Transfer the curds into a cheese mold. Press the curds gently at first to remove excess whey, and then apply more pressure over the next few hours. You can place a heavy weight on top of the cheese to help expel more whey. The pressing process helps the cheese become firmer and compact.

Step 8: Salting the Cheese

Once the cheese has been pressed and holds its shape, remove it from the mold. Sprinkle the cheese with salt evenly on all sides. You can adjust the amount of salt to your taste. If you prefer a more salted cheese, add more salt. The salt not only enhances flavor but also acts as a preservative.

Step 9: Storing the Cheese

To store the cheese, create a brine solution by dissolving salt in water, typically using a ratio of 1/4 cup of salt to 1 liter of water. Submerge the cheese in this brine and store it in a cool place or refrigerator. The cheese will continue to develop flavor over time, and its texture may firm up further.

Variations of Jibneh Baladi

While the basic recipe for Jibneh Baladi remains fairly consistent, there are regional variations that incorporate different ingredients and techniques. Some variations include:

• Labneh – Adding a spoonful of strained yogurt or labneh to the milk at the beginning of the process can contribute a tangy flavor and a creamier texture to the cheese.
• Herbed Jibneh – Some recipes call for adding dried herbs like thyme, oregano, or mint to the cheese for additional flavor.
• Soft vs. Firm – The firmness of Jibneh Baladi can be adjusted by modifying the pressing time. Shorter pressing times result in a softer cheese, while longer pressing produces a firmer texture.

Uses of Jibneh Baladi

Jibneh Baladi is an extremely versatile cheese that can be enjoyed in numerous ways:

• Breakfast: Serve it with olives, fresh tomatoes, cucumbers, and bread for a traditional Syrian breakfast.
• Pastries: Use it as a filling in pastries like sfiha or manakish, where it pairs well with herbs and spices.
• Salads: Crumbled Jibneh Baladi adds a delightful, salty flavor to fresh salads, including fattoush or tabbouleh.
• Grilled or Fried: You can also grill or fry the cheese for a crispy exterior and soft, melty inside, which makes it an excellent addition to savory dishes.

Conclusion

Making your own Jibneh Baladi at home is a rewarding experience that allows you to connect with the rich traditions of Syrian cuisine. With its simple ingredients and straightforward process, homemade white cheese provides a fresh, delicious alternative to store-bought varieties. By adjusting the pressing time, salt content, and additional ingredients, you can create your own variations, tailor it to your taste, and enjoy this cheese in a variety of dishes. Whether you’re a culinary enthusiast or someone looking to explore Middle Eastern flavors, making Jibneh Baladi offers a taste of the region’s rich heritage and deep-rooted food traditions.