Lebn maison | Homemade Algerian style buttermilk

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

 

Friday is a holy day for people across Algeria. Day of rest and worship. A day when most often simple foods like couscous and lebn (buttermilk) are served.

While you can nowadays buy lebn in every corner, there is nothing more satisfying then making your own at home. And today, I will present you all with the method. Traditionally lben was made in a dried out gourd. Today, we can prepare it in a jar (slow) or in a robocoupe (fast).

Lebn
(homemade buttermilk)

• 1/2 cup - 120mL cultured buttermilk (from the store or home cultured)
• 1 to 2 l or whole milk from the store or raw milk
• Also needed:
• 1 clean, dry 2 L jar with a tight fitting lid.

1. Pour buttermilk into your clean jar.
2. Top off the jar with your plain milk.
3. Tightly screw lid to the jar and shake vigorously for 15 minutes.
4. Place in a warm (but not hot) area out of direct sunlight. Let it sit there for 12 to 24 hours, until thickened.
5. Refrigerate when thick.

Some yellow curds will form on top, this is cream butter. Don't throw it away, use it!

Drink with your favourite Mesfouf sweet or Mesfouf savoury. Or just enjoy with a good freshly baked bread.
Use within one week.

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