Shared by Elle Brosh
Shared by Elle Brosh
J’ben (Homemade Moroccan Cheese)
Yield: 1 quart
J’ben (Homemade Moroccan Cheese)
Yield: 1 quartFamily Journey
Mogador, Morocco and Mascara, AlgeriaSaint Fons, FranceSaddle River, NJ
Los Angeles
Similar to ricotta in its smooth, creamy texture and mild flavor, soft and spreadable j’ben cheese is ubiquitous in Morocco. Traditionally made with goat’s milk, the cheese is usually pressed and wrapped in palm leaves before being sold at local markets in Morocco. Although this recipe requires a cheese mold and cloth, it is surprisingly easy to make at home. In Elle Brosh’s family, they make it with cow’s milk, and just like in her grandmother’s home, it has remained a breakfast staple in hers, where it’s served with bread, jam and other sweet and savory items, like kamfounata.
Read more about Elle Brosh in “Cooking My Way Back to My North African-Jewish Roots” and try her recipes for Moroccan Eggplant Kamfounata (Ratatouille) and Salade Merk Hzina (Chopped Salad).
Ingredients
- 1 liter whole cow’s milk
- 1 teaspoon fine sea salt
- 1 liter buttermilk
Special equipment:
- 1 ½ qt. cheese mold and cheese cloth
Preparation
Step 1
In a medium saucepan, on medium-high heat, heat the milk with the salt, until it reaches a temp that’s right below boiling (97-98°C or 205°F). Milk will be bubbling slightly.
Step 2
Add the hot milk to the cold buttermilk. Mix well. Let the milk and buttermilk mixture sit on your counter for around 1-2 hours. The mixture will begin to curdle.
Step 3
Strain the mixture using a cheesecloth stretched across a cheese mold (put the cheese mold in a bowl to catch the strained liquid). Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).
Step 4
Discard the whey and turn the cheese onto a plate. Carefully remove the mold and cheesecloth.
