Laban rayeb facts for kids
Quick facts for kids Laban rayeb |
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| Country of origin | Egypt |
| Region | Nile Delta, Lower Egypt |
| Pasteurised | No |
| Texture | Liquid |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Laban rayeb is a special kind of fermented milk from Lower Egypt. It's a bit like a thick, sour milk. People can drink it fresh, or they can use it to make a cheese called areesh. This areesh cheese can then be used to make another food called mish. Guess what? People think the ancient Egyptians made Laban rayeb a very long time ago! It's an old recipe!
Contents
How Laban Rayeb is Made
Making Laban rayeb the old-fashioned way starts with fresh milk.
Special Pots for Milk
First, cows are milked right into special pots made of clay. These pots are called matared. To make a new matared pot ready, its inside is soaked in oil or a mix of egg white and oil. Then, it's baked in a very hot oven called a kiln. This makes sure the pot is smooth and doesn't let liquids leak out. After each use, the matared pot is washed and dried in a hot oven for two hours. This keeps it clean and ready for the next batch of milk.
Waiting for the Milk to Change
The milk is left in these pots for one to four days. The exact time depends on how warm it is. During this time, the milk's fat slowly rises to the top. The milk underneath starts to get thick and lumpy. This lumpy part is called curd. The milk needs to stay at a temperature of about 20-25 degrees Celsius (68-77 degrees Fahrenheit) while the curd forms. It's important not to move the milk during this process. Tiny, natural living things in the milk do their job to ferment it.
Finishing the Laban Rayeb
Once the milk has changed, the fat that rose to the top is carefully scooped off. This fat is then used to make butter. What's left behind is the Laban rayeb! It smells a bit like buttermilk and has a slightly sour taste.
Different Kinds and What They Make
Laban rayeb can be made in different ways, and it's also used to create other interesting foods.
Laban Khad and Goubasha
Laban khad is a type of Laban rayeb that is fermented inside a goat's skin bag. Goubasha is a traditional drink from Sudan. To make it, some cream is added to Laban rayeb made from buffalo milk. Then, water is mixed in to make it a drink.
Laban Zeer and Kishk
Laban zeer is another kind of Laban rayeb made in clay pots. Sometimes, Laban zeer is mixed with boiled, dried, and ground wheat grains. This mixture is then fermented for a day. After that, it's dried in the sun to make a food called Kishk. Kishk is a very healthy food that can be stored and eaten for several years!
Making Karish Cheese
Karish cheese is made from Laban rayeb. Here's how: The thick curd from Laban rayeb is poured onto a special mat made of reeds. The curd is left to drain, and people sometimes spread it out and squeeze it in the mat. Then, the mat with the cheese is hung up for two or three days. Just before it's completely ready, salt is rubbed onto the cheese. It's then hung for a few more hours.
See also
In Spanish: Laban rayeb para niños
