A fresh, crumbly white cheese made from whole milk, curdled with lemon or vinegar and lightly salted. This mild, versatile Sudanese cheese appears at nearly every meal as a side or snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Heat whole milk in a large pot over medium heat, stirring occasionally to prevent scorching on the bottom.
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2
When the milk reaches 85C and just begins to steam, remove from heat. Add lemon juice or vinegar slowly while gently stirring.
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3
Let the curdled milk rest undisturbed for fifteen minutes. The curds and whey will separate clearly.
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4
Line a colander with cheesecloth and carefully ladle the curds into it, allowing the whey to drain away.
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5
Sprinkle salt over the curds and gently fold to distribute. Gather the cheesecloth and press lightly to remove excess moisture.
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6
Refrigerate in the cheesecloth for at least one hour until firm. Unwrap and slice or crumble to serve.
Did You Know?
Sudanese white cheese is so popular that it is often the very first thing offered to visitors as a welcoming gesture with tea.
Chef's Notes
Equipment Tips
- large pot
- cheesecloth
- colander
- thermometer
The Story Behind Jibna Bayda
Jibna Bayda is rooted in the pastoral traditions of Sudan, where cattle herding has been central to many communities for centuries. Fresh cheese-making was a practical way to preserve milk in the hot climate. The simple yet satisfying cheese remains an essential part of the Sudanese breakfast table.
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