Moroccan · Breakfast
Jben (Fresh Moroccan Cheese)
Jben is Morocco's simple fresh cheese — soft, white and mild, set from cow's or goat's milk and pressed just enough to hold a shape. In the northern Rif around Chefchaouen it is a goat's-milk speciality wrapped in palm leaves; at home it is an easy breakfast cheese, eaten with bread, honey, olives and mint tea. Making it needs nothing more than milk, an acid and a little patience.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Ingredients
- 2 litres whole milk (cow's or goat's)
- Juice of 2 lemons (or 3 tbsp white vinegar)
- 1 tsp salt, or to taste
- Muslin cloth, for draining
Method
- 1
Heat the milk
Warm the milk gently in a heavy pot until it is steaming and just about to simmer — around 85°C. Don't let it boil hard.
- 2
Curdle
Turn off the heat and stir in the lemon juice. Within a minute or two the milk will split into soft white curds and yellowish whey. If it doesn't fully separate, add a little more acid.
- 3
Rest and drain
Let it sit 10 minutes, then ladle the curds into a muslin-lined sieve. Stir in the salt.
- 4
Press to shape
Gather the muslin, twist to squeeze out whey, and press under a light weight for 30 minutes to an hour depending on how firm you want it — briefly for a soft spooning cheese, longer for a sliceable round.
- 5
Serve
Turn out the fresh jben and serve the same day with bread, honey, olive oil and olives, or a scatter of herbs.
Chef's tips
- Don't boil the milk hard — a gentle high heat gives a tender curd; a rolling boil makes it rubbery.
- Save the whey; it can be used in bread or soups rather than poured away.
- For a firmer, sliceable cheese, press longer under a heavier weight; for a soft spread, drain only briefly.
Frequently asked questions
What kind of milk is jben made from?
Both cow's and goat's milk are used. The famous jben of the Rif mountains around Chefchaouen is a soft goat's-milk cheese; home versions use whatever fresh whole milk is on hand.
How is jben eaten?
Most often at breakfast — spread or sliced onto bread with honey, olive oil and olives, alongside mint tea. It is mild and fresh, meant to be eaten within a day or two.