Jben is a rich, cultured dairy product with 21% fat content, similar to labneh or cream cheese. The original contains stabilizers like starch and carrageenan but is already seed oil free. DIY version uses only organic dairy and natural cultures for a cleaner product without industrial stabilizers.
Based on: Jben
· Makes approximately 12 servings (1.9kg finished product)
· Serving: 160g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial Jben from Jaouda often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic whole milk
1.5L (about 6.5 cups) · Organic Valley Whole Milk
Primary dairy base that provides the protein and calcium structure when cultured
Organic heavy cream
750ml (about 3.25 cups) · Organic Valley Heavy Whipping Cream
Increases fat content to match the 21% target and creates rich, creamy texture
Live yogurt culture starter
1 packet (about 2g) · Cultures for Health Bulgarian Yogurt Starter
Ferments the dairy to create the characteristic tangy flavor and thick texture
Organic sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt Fine Sea Salt
Enhances flavor and helps preserve the cultured dairy product
Natural thickener that replaces industrial stabilizers, helps achieve smooth consistency
Instructions
Step 1. Heat the organic whole milk (1.5L) and heavy cream (750ml) in a heavy-bottomed saucepan over medium-low heat to exactly 185°F (85°C), stirring occasionally with a wooden spoon. This temperature pasteurizes the mixture and prepares the proteins for culturing. Use a reliable thermometer - overheating will create a grainy texture.
Step 2. Remove from heat and let cool to 110°F (43°C). This is the optimal temperature for yogurt cultures to activate - too hot kills the cultures, too cool and they won't multiply properly. While cooling, whisk the tapioca starch (15g) with 3 tablespoons of the warm milk mixture in a small bowl until completely smooth with no lumps.
Step 3. Once at 110°F, whisk in the culture starter packet thoroughly for 30 seconds to ensure even distribution. Add the salt (8g) and the dissolved tapioca starch mixture, whisking gently for another 30 seconds. The mixture should be smooth and homogeneous.
Step 4. Transfer to a clean glass bowl or jar, cover with a clean kitchen towel, and incubate at 110°F for 8-12 hours. You can use a yogurt maker, oven with light on, or wrap in towels near a heat source. The mixture will thicken and develop a tangy smell when ready.
Step 5. Line a fine-mesh strainer with cheesecloth or coffee filters and place over a large bowl. Pour the cultured mixture into the strainer and refrigerate for 12-24 hours to drain whey. For thicker consistency like the original, drain for the full 24 hours. Save the whey for smoothies or bread baking.
Step 6. Transfer the strained jben to a clean container and refrigerate. It will continue to thicken slightly over the first day. To serve, portion 160g servings. The texture should be thick and creamy, similar to cream cheese but with a distinctive cultured tang. Store covered in refrigerator for up to 2 weeks.
Storage
Store covered in refrigerator for up to 2 weeks. The product will continue to develop flavor over time. If liquid separates on top, simply stir it back in. Freeze portions in ice cube trays for up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.79
Cost per serving (store-bought)$1.20
Savings34%
Higher upfront investment due to organic dairy costs, but significant long-term savings. Bulk culture starter and seasonings dramatically reduce per-batch costs after initial purchase.