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