Best 5 Make Your Own Laben Buttermilk The Traditional Way Recipes
Homemade laben buttermilk, a traditional fermented dairy product, is a delicious and versatile ingredient that can be used in various dishes. Originating from the Middle East, it carries a rich history and cultural significance. Laben buttermilk, also known as leben or kefir, is prized for its unique flavor and health benefits, such as aiding digestion and boosting the immune system. If you're looking to make your own laben buttermilk the traditional way, you're in for a rewarding experience. This step-by-step guide will take you through the process of creating creamy, tangy buttermilk from scratch using fresh milk and a traditional fermentation method. So, gather your ingredients and get ready to embark on this culinary adventure.
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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
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 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
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
HOMEMADE BUTTERMILK
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
Provided by Good Food team
Time 5m
Yield Makes 250ml
Number Of Ingredients 2
Steps:
- Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Use fresh, full-fat milk for the best results.
- If you don't have a clay pot, you can use a glass or plastic jar instead. Just make sure it's large enough to hold all of the milk and has a tight-fitting lid.
- Keep the milk in a warm place, between 75 and 85 degrees Fahrenheit, for the best results.
- Stir the milk occasionally, especially during the first few hours of fermentation.
- Once the milk has thickened and become slightly sour, it is ready to use. This usually takes about 12-24 hours, depending on the temperature.
- Laban buttermilk can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Making your own laban buttermilk at home is a simple and easy process. With just a few ingredients and a little time, you can have delicious, homemade laban buttermilk to enjoy. Laban buttermilk is a versatile ingredient that can be used in a variety of dishes, from soups and stews to baked goods and desserts. It is also a healthy and nutritious food that is a good source of calcium, protein, and probiotics. So next time you're looking for a delicious and healthy ingredient to add to your cooking, give laban buttermilk a try.
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