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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Peter Connolly
peterconnolly87@hotmail.frThis laben is the perfect addition to any brunch or breakfast menu.
Rejina Khawas
kr@yahoo.comI'm so glad I found this recipe. It's the perfect way to use up leftover milk.
Gladys Isaiah
i.gladys@gmail.comThis recipe is a keeper. I'll be making this laben all summer long.
Marquavion Dennis
dennis-marquavion@hotmail.comI've never been a big fan of laben, but this recipe changed my mind. It's so creamy and flavorful.
Zuber Ali
a_z37@hotmail.comThis is the best laben I've ever had. I will definitely be making it again.
Rebecca Arthur
arthur_r12@gmail.comI made this laben for a party and it was a huge hit. Everyone loved it!
Amr Ibrahim
amr.ibrahim@gmail.comThis laben is the perfect addition to my breakfast table. It's light and refreshing, and it pairs perfectly with pita bread.
Evan Wallin
w.e@yahoo.comI'm so glad I found this recipe. I've been looking for a good laben recipe for ages.
Tom McInnes
t-mcinnes70@hotmail.comThis recipe was a bit time-consuming, but it was totally worth it. The laben was so delicious and creamy.
Jacub P
j@aol.comI love the traditional way of making laben. It's so much more flavorful and authentic.
Jona Lopez
lopezjona81@hotmail.co.ukThis is now my go-to laben recipe. It's so much better than anything I've bought at the store.
Siyam Gaming
siyam.gaming@yahoo.comI was a bit skeptical at first, but this recipe really delivered. The laben was creamy and tangy, just like I like it.
MD HASAN MAHMUD
md_h35@yahoo.comThis recipe was so easy to follow and the laben turned out delicious! I've never made laben before, but it was surprisingly simple and the results were amazing.