Best 4 Make Your Own Laben Buttermilk The Easier Way Recipes
Laban buttermilk is a fermented dairy drink that has been enjoyed in the Middle East for centuries. It is made from cow's milk, goat's milk, or sheep's milk, and is fermented with lactic acid bacteria. Laban buttermilk has a slightly tangy and sour flavor, and is often used in cooking and baking. It can be used as a marinade for meats, as a dressing for salads, or as a base for soups and stews. It can also be used to make a refreshing drink, or as a yogurt substitute. This article provides two recipes for making laban buttermilk at home. The first recipe is a traditional method that takes several days to complete. The second recipe is a quicker and easier method that uses a yogurt maker. Both recipes result in a delicious and refreshing laban buttermilk that can be enjoyed in a variety of ways.
Let's cook with our recipes!
HOMEMADE BUTTERMILK
Steps:
- Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
- Use as needed in a recipe, or cover and refrigerate until needed.
MAKE YOUR OWN LABEN (BUTTERMILK) - THE TRADITIONAL WAY!
Laban (known as Le babeurre in French & buttermilk in English) is an important staple in the diet of many North African & Middle Eastern countries. These days it is incredibly simple to go to the store & buy it but if you cannot find it or just want to have a go at making it, then this is a great recipe. This is the traditional method of making laben, for a truly authentic taste use milk straight from the farm. If you can't get milk that fresh, regular full fat milk from the store is fine. You will need a 2 things to make the laben with (other than the ingredients!) 1st: A pot to store the milk in whilst it's 'sitting' - traditionally we use a large clay pot but any pot or pan large enough should do. 2nd: You will need a large bottle, like the kind get water in - with a capacity of around 6 litres if making the full amount of the recipe. The amounts in this recipe can easily be adjusted to allow you to make more or less laben.
Provided by Um Safia
Categories Low Protein
Time P3D
Yield 4 litres of laben
Number Of Ingredients 2
Steps:
- Pour the milk into the pot, cover with a plate or tray etc.
- Leave the milk to 'sit' for a day or two, out of direct sunlight (this recipe is based on a warm climate - this process may take a bit longer in a colder climate but never leave the milk longer than 3-4 days).
- Once the milk has totally coagulated - it will resemble a blancmange at this stage - put the milk into your large bottle.
- Now add the warm water to the bottle with the milk, fasten the lid tightly & begin shaking it. Shake for 20 minutes to begin with.
- After 20 minutes check to see if the milk & water has thoroughly combined. If it hasn't, shake it some more! You should eventually end up with a liquid that resembles single cream -- now you have laben.
- Pour the laben into a pan & scoop off the little yellow blobs of butter & store them in a container for later use!
- Now you should have traditional laben, keep it stored in the fridge if not using immediately.
Nutrition Facts : Calories 542.8, Fat 29.4, SaturatedFat 16.9, Cholesterol 90.5, Sodium 364.3, Carbohydrate 40.9, Sugar 47.6, Protein 29.1
HOMEMADE BUTTERMILK
When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.
Provided by noubeh
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g
MAKE YOUR OWN LABEN (BUTTERMILK) - THE EASIER WAY!
This is a quicker way to make laben / buttermilk than my other recipe & is a great way to have a constant supply. Make sure the buttermilk is as fresh as possible. Also make certain your mason jar is spotlessly clean! The amounts here are just your base, as long as you have a ratio of 1 part buttermilk to 4 parts milk you'll get great results. For anyone in the UK wanting to try this, I use a 2 pint bottle of whole milk & a 284ml container of St. Ivel Cultured Buttermilk. I then stand the mix in my kitchen for 24 hours & bingo! Note: If you would like a reallllly thick buttermilk, use 1 part buttermilk & 3 parts milk.
Provided by Um Safia
Categories Beverages
Time P1D
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Pour the buttermilk & milk into the mason jar. Screw the lid on tightly & label with the date.
- Shake vigorously for a minute.
- Leave to sit in the warmest past of your home for 24-36 hours - until it has thickened nicely. You now have buttermilk!
- Keep store in the fridge for up to a couple of weeks.
- To make more buttermilk, repeat the above steps only using your homemade buttermilk.
Nutrition Facts : Calories 123.1, Fat 6.4, SaturatedFat 3.7, Cholesterol 19.9, Sodium 94.4, Carbohydrate 9.8, Sugar 10.3, Protein 6.5
Tips:
- Use whole milk for a richer, creamier laben buttermilk.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- You can add flavorings to your laben buttermilk, such as vanilla extract, cinnamon, or nutmeg.
- Laben buttermilk can be used in a variety of recipes, including pancakes, waffles, muffins, and cakes.
- Laben buttermilk can also be used as a marinade for chicken, fish, or meat.
- Laben buttermilk is a good source of calcium, potassium, and vitamin D.
Conclusion:
Laben buttermilk is a versatile and delicious ingredient that can be used in a variety of recipes. It is easy to make at home and can be used as a substitute for buttermilk in many recipes. Laben buttermilk is also a good source of calcium, potassium, and vitamin D.
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