Jben beldi (Chefchaouen fresh cheese)

Method

1. 1

   Heat the milk over low heat until it is almost boiling but not actually boiling, stirring constantly so it doesn’t stick to the bottom of the pan.

2. 2

   Take the pan off the heat and gradually add the vinegar or lemon juice, stirring gently; the milk will start to curdle and the curds will separate from the whey within a few minutes.

3. 3

   Set aside for 10 minutes so the curdling is complete, then gently strain through the cheesecloth set over a colander, so the cloth holds the curds and the whey drains away.

4. 4

   Tie the corners of the cloth and hang it over the sink for 2–3 hours until the cheese has released all its whey and has a firm but soft texture.

5. 5

   Spread the cheese on a plate, sprinkle with a little salt and dried thyme, and serve fresh with olive oil, local olives and warm homemade bread for an authentic country breakfast. This cheese is especially famous in the Rif mountains and in Chefchaouen, the blue city, where women pass down the craft of making it at home from the milk of local goat herds, generation after generation; it remains a living testament to the simplicity of Moroccan mountain cooking and its close bond with the land.