661- Thyme Jben / جبن بالزعتر
15 minutes - 10 hours
1 litre (4 cups) milk
1 litre (4 cups) buttermilk (Lben)
Pinch of salt, to taste
1/4 teaspoon dried thyme
1- In a saucepan over medium heat, pour in the milk and bring it to a boiling point, then remove from heat.
2- Add salt, dried thyme by scraping it between the palms of your hands, and buttermilk.
3- Mix together and set aside for 1 hour until the milk-buttermilk mixture curdle.
4- In a bowl, place a cheese cloth over a strainer.
5- Pour the milk-buttermilk mixture into the bowl on the cheese cloth and let it drain.
6- Reserve for about 10 hours (or overnight) until the jben completely draines.
7- Remove the jben from the cheese cloth by turning it on a plate and reserve in the refrigerator until ready to serve.