Appetizer
Jben Cheese with Olives
About this dish
Jben is a traditional Moroccan soft cheese that is often enjoyed fresh or lightly salted. This version pairs the creamy, tangy cheese with briny olives, a drizzle of olive oil, and a sprinkle of herbs for a simple yet elegant appetizer or side dish.
The cheese requires no aging and uses just a few ingredients, making it a rewarding homemade project that brings the flavors of a Moroccan souk to your table.
Ingredients
UK and US measurements are both included for every recipe.
Whole milk
dairy2 liters
Imperial measurement: 8 cups
Rennet
other1/4 teaspoon liquid rennet or 1/2 tablet
Salt
spice1 teaspoon
Green olives
vegetable100 g
Imperial measurement: 3/4 cup
Black olives
vegetable100 g
Imperial measurement: 3/4 cup
Extra virgin olive oil
fat2 tablespoons
Fresh herbs
herb1 tablespoon leaves
Method
Heat the milk
10 minutesPour the milk into a large pot. Heat gently over medium-low heat, stirring occasionally to prevent scorching, until it reaches 32°C (90°F). Remove from heat.
Add rennet
35 minutesIf using liquid rennet, dilute it in a little cool water. Add to the warm milk and stir gently with a slotted spoon for exactly 30 seconds. Let the milk sit undisturbed for 30-45 minutes until it sets into a firm curd.
Cut the curd
5 minutesOnce the curd is set (a clean break), use a long knife to cut it into 1-inch cubes. Let rest for 5 minutes.
Drain the whey
2 hours 30 minutesLine a colander with cheesecloth and place over a large bowl. Gently ladle the curds into the colander. Let drain for 30 minutes, then gather the corners of the cheesecloth and tie into a bundle. Hang to drain for another 2 hours (or until desired consistency).
Salt and mix
5 minutesTransfer the jben cheese to a bowl. Sprinkle salt over it and gently fold in the olives. Drizzle with olive oil and garnish with herbs if using.
Equipment
- Large heavy-bottomed pot
- Cooking thermometer
- Cheesecloth
- Colander
- Large bowl
- Slotted spoon
Nutrition facts
Tips
- Use fresh, high-quality whole milk for the best flavor and texture, ultra-pasteurized milk may not curdle properly.
- If you cannot find liquid rennet, vegetarian rennet tablets work perfectly, crush the tablet and dissolve in water before adding.
- For a firmer cheese, let the curds drain longer or press them lightly with a weight wrapped in a clean cloth.
- Adjust the salt to taste: start with less salt and add more just before serving if needed.
Serving suggestions
- Serve at room temperature with crusty bread or Moroccan flatbread, and alongside a simple tomato and cucumber salad. It also makes a delightful topping for crackers or a filling for savory pastries.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Youssef Benali
Specialises in Moroccan cuisineYoussef makes tagine with preserved lemons he aged for 6 months. He is a patient man.
Describe yourself in three words: Patient, fragrant, lemon hands.