Breakfast

Jibneh (soft white cheese)

A fresh, mild soft cheese with a smooth, slightly grainy texture, and the base of many Qatari breakfasts. Enjoy it plain, with warm bread, dates and tea, in the morning or at snack time.

50 min
4 servings
Medium
Budget-friendly
🇶🇦 Qatar

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Instructions

Pour the milk into a saucepan and warm it gently over medium heat to about 35 °C, without letting it boil. A good trick: dip your finger in, it should feel lukewarm.
Off the heat, add the salt and the rennet diluted in a little cold water, then stir gently for 30 seconds.
Cover the pan and let it rest for 1 hour somewhere warm, until the milk sets into a soft curd that pulls away from the sides.
Cut the curd into large squares with a big spoon, then let it drain for about twenty minutes.
Pour the curd into a sieve lined with a fine cloth or muslin and let it drain for 2 to 3 hours in the fridge, to get a cheese that is firm but creamy.
Turn the jibneh out into a bowl, smooth the surface and serve chilled, with dates and bread.

Variations and tips

Creamy version. Mix 2 tablespoons of crème fraîche into the drained cheese for a softer, more melting texture.

Using what's easy to find. Rennet is easy to find at pharmacies or health food shops; failing that, lemon juice can replace part of the rennet to set the milk.