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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Step 1: Making the Milk Mixture. | 2. In a saucepan, on medium-high heat, heat up the milk with the salt, until it reaches a point right below a boiling point. | 3. When the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (Jben). | 4. You can flavor the jben if you want, I am using dried thyme. Mix well. | 5. Let the milk and buttermilk mixture sit on your counter for around 1-2 hours. You will notice that the mixture will start separating, there is a liquid on the top. | 6. Step 2: Straining the Mixture. | 7. To strain the mixture, I am using a cheese cloth (that you can buy in the supermarket) over a strainer, placed on top of a bowl (to get all the liquid that is strained). | 8. Pour the mixture on the strainer and cover it with the excess cheese cloth. | 9. Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight). | 10. The cheese is ready after 10 hours, all the water is captured in the bowl, and you end up with the beautiful creamy cheese in the strainer. | 11. serve on a toasted bread, you can add some honey or jam to it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1			148.84	11.6632	7.686	7.9788
buttermilk	1			-	-	-	-
salt	1/4	teaspoon		-	-	-	-
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.