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Jibn Dhofari (Dhofar fresh cheese): recipe illustration
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Jibn Dhofari (Dhofar fresh cheese)

A fresh, mild and slightly salty cheese produced in the Dhofar region of southern Oman, where traditional dairy farming is practiced. It's eaten fresh, with a spoon or on bread, at breakfast.

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Ingredients

Ingredients

Optional extras

On the side

Instructions

  1. Heat the milk gently in a saucepan to about 35 °C, without boiling it (it should feel lukewarm to the finger).
  2. Dilute the rennet in 2 tablespoons of cold water, then stir it gently into the milk.
  3. Cover and let it rest 30 to 40 minutes at room temperature, until the milk sets into a soft mass.
  4. Cut the curd into large cubes with a knife, then let it drain for 10 minutes.
  5. Gently heat the butter and add the curd, stirring carefully for 5 minutes to firm it up.
  6. Salt, let it cool and keep refrigerated; the cheese is served fresh, on bread.

Variations and tips

With lemon. Add a few drops of lemon juice to the milk before the rennet for a sharper taste.

With what's available here. Whole milk and rennet from a pharmacy or hardware store stand in for the local equivalents.

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Original Ecomely recipe.