Jbenmoroccanfreshcheese Recipes

GOURMET MAC & CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
• Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
• Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
• Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

JBEN - MOROCCAN FRESH CHEESE

Steps:

• Pour the buttermilk in a large bowl
• In a saucepan, add the whole milk or semi-skimmed milk, the salt, and heat until barely a simmer (when you start seeing small bubbles on the top)
• Add the hot milk to the buttermilk and gently mix with a wooden spoon. Add the herbs and aromatics if you are going for a flavored Jben
• Let the mixture cool down for about 2 hours. You will see it start separating which is a good indicator that the chemistry is working great
• Pour the mixture in a strainer to get rid of the liquid
• Place the strainer (with the strained mixture) on top of a large bowl. Keep the mixture in the strainer and cover it with a cheesecloth on top of which you can place a heavy plate or bowl to add weight and complete the straining process
• Let strain for 12 hours or overnight
• Your Jben is ready and you have now a delicious, soft cheese in the strainer! You can shape your cheese by hand or mold it in a container for a better presentation.
• Moroccan Jben cheese is delicious on fresh bread with a drizzle of honey

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JBEN - MOROCCAN FRESH CHEESE

Steps:

• Step 1: Making the Milk Mixture.
• In a saucepan, on medium-high heat, heat up the milk with the salt, until it reaches a point right below a boiling point.
• When the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (Jben).
• You can flavor the jben if you want, I am using dried thyme. Mix well.
• Let the milk and buttermilk mixture sit on your counter for around 1-2 hours. You will notice that the mixture will start separating, there is a liquid on the top.
• Step 2: Straining the Mixture.
• To strain the mixture, I am using a cheese cloth (that you can buy in the supermarket) over a strainer, placed on top of a bowl (to get all the liquid that is strained).
• Pour the mixture on the strainer and cover it with the excess cheese cloth.
• Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).
• The cheese is ready after 10 hours, all the water is captured in the bowl, and you end up with the beautiful creamy cheese in the strainer.
• serve on a toasted bread, you can add some honey or jam to it!