Can I make my own rayeb at home?

Can you make rayeb at home?

Yes. Rayeb is a fermented, yogurt-like dairy product. Egyptian laban rayeb is described as a countryside product made much like regular yogurt and set in special earthenware containers called shalya after warming in a traditional oven. That traditional version depends on local practice, so most home cooks make a yogurt-style rayeb.

A simple home method

One published rayeb recipe uses these ingredients for about 1 liter of milk:

• 1 liter of milk
• 1 serving (a small pot) of vanilla yogurt as the starter (plain live-culture yogurt is a common alternative)
• 2 heaping spoonfuls of powdered milk for body
• Sugar and vanilla powder for sweetness (the recipe says you can skip the sugar)

1. Blend the yogurt (and any flavoring) with about 250 ml of the milk until smooth.
2. Heat the rest of the milk with the powdered milk over medium heat until it boils.
3. Let it cool briefly, then stir in the blended mixture. The milk should be warm, not hot, or it will kill the starter.
4. Pour into cups or bowls, cover with a clean cloth and keep in a warm spot for 6 to 12 hours.
5. When it has set, chill for about 30 minutes and serve.

Tips

• The recipe gives no exact temperature; use a thermometer and aim for comfortably warm, around 104 to 113 degrees F as for other cultured milks.
• Longer incubation makes it sourer.
• Keep it refrigerated and discard it if it smells unpleasant or shows mold.

Traditional versus home