Jben-Moroccan Fresh Cheese Recipe

Jben is morocco's version of fresh cheese. It hails from the rif mountain region in the north of the country but is also enjoyed elsewhere, where it is prepared at home or available commercially. Jben is popular as a spread for bread at breakfast or tea time and as a filling, but it may be added to other dishes as well, or used in place of other fresh cheese. When traveling in the north of morocco, it's quite common to find jben for sale as pictured here, shaped into a disc by pressing it into a mold lined with palm leaves. The cheese can be purchased in markets, along rural roadsides, and from street vendors. Jben will vary a bit from seller to seller in terms of texture and flavor firm or crumbly, salted or unsalted, moist or dry. Herbs may be added for variety. As with other fresh cheeses, jben is quite easy to prepare. Either goat or cow milk may be used. Although i've found some recipes which use liquid rennet as a coagulator, lben, or buttermilk, is the preferred modern home method. A little lemon juice or vinegar may also be added, but it's not necessary. Note that you'll need cheesecloth for draining the whey from the cheese.