Moroccan · Main course
Rif Fresh Herb Cheese (Jben-Style)
The soft, fresh curd cheese of the Rif mountains — set from raw milk with a fig-sap or vegetable rennet, drained in rush baskets and eaten the same day with herbs, olive oil and honey. This home version uses lemon or rennet to set the curds, then folds in fresh herbs for a bright, spreadable cheese to eat with warm bread.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
- Level
- Easy
Ingredients
- 2 litres whole milk (unhomogenised if possible)
- Juice of 2 lemons (or 1/4 tsp rennet)
- 1 tsp salt
- 1 small bunch chives, mint or coriander, chopped
- 2 tbsp olive oil
- Honey and bread, to serve
Method
- 1
Heat the milk
Warm the milk gently to about 85°C, stirring so it does not catch.
- 2
Set the curds
Take off the heat, stir in the lemon juice (or rennet), and leave undisturbed 15 minutes until it separates into curds and whey.
- 3
Drain
Ladle the curds into a cloth-lined sieve and drain 1–2 hours to your preferred firmness, then stir in the salt.
- 4
Finish
Fold in the chopped herbs and olive oil, shape into a round, and serve fresh with honey and warm bread.
Chef's tips
- Do not boil the milk hard — a gentle heat gives soft, tender curds rather than rubbery ones.
- Save the whey for baking bread or cooking grains; it is nourishing and traditional not to waste it.
Frequently asked questions
What is jben traditionally set with?
Rif cheesemakers often use fig-tree sap or a wild vegetable rennet; lemon juice or animal rennet are easy home substitutes.
Sweet or savoury?
Both — fresh jben is eaten with honey and herbs, drizzled with olive oil, or simply with bread and mint tea.