Laban Milk Food

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

• Ingredients

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