Lebanese cheese:Jibin, with habibi-love

I thought that the jibin was not going to be the multi-day, better-watch-a-video-to-see-how-it’s-done kind of cheese. Such a video does not even exist, by the way, because jibin is supposed to be so simple that nobody, I mean No One, would need a video to figure it out. That’s probably one reason this basic sort…

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Favorite Things: Cheesecloth, ultra-fine

I am astonished when I think back on all of the straining (in the form of labne) that I have made over the years, only to note that I haven’t used cheesecloth in the process. I used cheesecloth to strain my stocks when I lived in San Francisco and didn’t have a good chinois, or…

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