Jben (جبن) — Moroccan Fresh Soft Cheese, Lightly Salted and Milky

• 2000 mlwhole milk (use pasteurized; avoid ultra-high-temperature if possible for cleaner curds)
• 45 mlwhite vinegar (5% acidity)
• 6 gfine sea salt (about 1 tsp; yields a lightly salted cheese)
• 500 mlcold water (for a milder, less tangy flavor if desired)

Instructions

1. 1

   Set a large colander over a bowl and line it with a clean cheesecloth or a thin cotton kitchen towel. Measure the salt and vinegar so they are ready, because timing matters once the milk is hot.

2. 2

   Pour the milk into a heavy pot and heat it over medium heat to 88°C, stirring every 30 seconds to prevent scorching. Hold the milk at 88°C for 2 minutes, then turn off the heat to keep the curds tender and milky.

3. 3

   Slowly drizzle in the vinegar while gently stirring in one direction for 15 seconds, then stop stirring completely. Let the pot stand undisturbed for 10 minutes, until you see clear separation between white curds and pale yellow whey.

4. 4

   Ladle the curds into the lined colander, keeping the curds as intact as possible for a softer texture. Let it drain for 10 minutes, then gather the cloth corners and gently twist to encourage more whey to release.

5. 5

   For a milder, less tangy jben, briefly rinse the bundled curds by pouring 500 ml cold water over the cloth bundle, then let it drain again for 2 minutes. Open the cloth, sprinkle the salt evenly over the curds, and fold the curds over themselves several times to distribute the salt without mashing them.

6. 6

   Shape the cheese by tightening the cloth into a round or oval bundle and set it back in the colander. Place a 1 kg weight on top and press for 30 minutes for a soft, sliceable jben; press 60 minutes for a firmer, drier cheese.

7. 7

   Unwrap the cheese and smooth the surface with clean hands or the back of a spoon, then transfer it to a container. Chill for at least 1 hour before serving, because the flavor settles and the texture becomes more cohesive.