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
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sean johnson
[email protected]This laben is the perfect way to add a little bit of tang to my favorite dishes.
berry Omega
[email protected]I love that this recipe is so easy to follow. I'm not a very experienced cook, but I was able to make this laben without any problems.
Bablu Miha
[email protected]This laben is so much better than store-bought. It's so fresh and flavorful.
Maddie.Roblox
[email protected]I'm so glad I found this recipe. It's the perfect way to use up my extra milk.
MUKESI BOSCO
[email protected]This laben is the perfect gift for my friends and family. They always love it, and it's so easy to make.
Eyes DaMenace
[email protected]I love using this laben in my baking. It adds a moistness and richness that makes my cakes and cookies extra delicious.
Olumpya
[email protected]This laben is the perfect dipping sauce for my favorite fruits and vegetables. It's so light and refreshing, and it really brings out the natural flavors of the produce.
Sunyata thapa
[email protected]I love using this laben in my salad dressings. It adds a creamy, tangy flavor that really takes my dressings to the next level.
Sahib Zada
[email protected]This laben is the perfect addition to my morning smoothie. It's so creamy and tangy, and it gives my smoothie a real boost of flavor.
Shuly Cox
[email protected]I'm so glad I found this recipe. I've been looking for a good laben recipe for ages, and this one is perfect. It's so simple to make, and the laben turns out delicious every time.
Wendy jimenez
[email protected]This laben is a staple in my kitchen. I use it in everything from pancakes to cookies, and it always makes my dishes taste better. I love that it's so easy to make and that I can control the ingredients.
Rakib Miah
[email protected]I love how versatile this laben is. I've used it in so many different recipes, and it always turns out great. It's the perfect addition to savory and sweet dishes alike.
Jacob Hankinson
[email protected]This laben is a game-changer! I used to buy laben from the store, but now I make my own and it's so much better. It's so fresh and flavorful, and it's perfect for adding to smoothies, salad dressings, and dips.
Josh Linkner
[email protected]I was a bit skeptical about making my own laben, but I'm so glad I tried this recipe. It was surprisingly easy to make, and the laben turned out amazing. It's so much better than store-bought laben, and I know exactly what's in it.
Rakiyah Allen
[email protected]This laben is the best I've ever had! It's so thick and creamy, with a perfect balance of tartness and tang. I will definitely be making this again and again.
NAKATO FAITH
[email protected]I've never made laben before, but this recipe made it easy. The instructions were clear and concise, and the laben turned out perfect. It was so creamy and flavorful, and it made a great addition to my breakfast.
Rodgers Waweru
[email protected]This recipe was so fun to make! I loved the process of culturing the milk and watching it transform into laben. The end result was delicious and tangy, perfect for a hot summer day.