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    You are in: Home / Recipes / Make Your Own Laben (Buttermilk) - the Traditional Way! Recipe
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    Make Your Own Laben (Buttermilk) - the Traditional Way!

    Make Your Own Laben (Buttermilk) - the Traditional Way!. Photo by Um Safia

    1/2 Photos of Make Your Own Laben (Buttermilk) - the Traditional Way!

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    Total Time:

    Prep Time:

    Cook Time:

    72 hrs

    72 hrs

    0 mins

    Um Safia's Note:

    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.

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    Ingredients:

    Yield:

    litres ...

    Units: US | Metric

    Directions:

    1. 1
      Pour the milk into the pot, cover with a plate or tray etc.
    2. 2
      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).
    3. 3
      Once the milk has totally coagulated - it will resemble a blancmange at this stage - put the milk into your large bottle.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Pour the laben into a pan & scoop off the little yellow blobs of butter & store them in a container for later use!
    7. 7
      Now you should have traditional laben, keep it stored in the fridge if not using immediately.

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    Nutritional Facts for Make Your Own Laben (Buttermilk) - the Traditional Way!

    Serving Size: 1 (4118 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 542.7
     
    Calories from Fat 264
    48%
    Total Fat 29.4 g
    45%
    Saturated Fat 16.8 g
    84%
    Cholesterol 90.4 mg
    30%
    Sodium 364.3 mg
    15%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 0.0 g
    0%
    Sugars 47.5 g
    190%
    Protein 29.1 g
    58%

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