Jibneh Nabulsi

Name: Jibneh Nabulsi
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 gal whole milk; 1/2 tsp liquid rennet; 1/2 cup coarse sea salt; 1 tbsp nigella seeds; 1/2 tsp mastic gum crystals, crushed; 1/2 tsp ground mahlab

A traditional Palestinian semi-hard white cheese seasoned with aromatic mahlab, resinous mastic, and black nigella seeds. It is boiled in brine to produce a firm texture that holds shape when fried or grilled.

60 minMediumServes 8210 cal/serving

Middle EasternBreakfastStovetopVegetarianLow CarbGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1 gal whole milk
1/2 tsp liquid rennet
1/2 cup coarse sea salt
1 tbsp nigella seeds
1/2 tsp mastic gum crystals, crushed
1/2 tsp ground mahlab

Instructions

1

Heat 1 gal whole milk in a large pot over medium-low heat until it reaches 90 degrees F.
2

Mix in 1/2 tsp liquid rennet, remove from heat, cover, and let rest for 45 minutes to set curds.
3

Cut curds into small squares, transfer to cheesecloth, and press heavy weights on top for 3 hours to drain whey.
4

Slice firm cheese into blocks and toss with 1 tbsp nigella seeds, 1/2 tsp crushed mastic gum crystals, and 1/2 tsp ground mahlab.
5

Bring water and 1/2 cup coarse sea salt to a boil, simmer cheese blocks for 5 minutes, then submerge in cold brine to store.

Questions

Can I make Jibneh Nabulsi dairy-free?

Yes. The dairy in this entry is 1 gal whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How long does Jibneh Nabulsi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Jibneh Nabulsi?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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