| Laban rayeb | |
|---|---|
 | |
| Country of origin | Egypt |
| Region | Nile Delta,Lower Egypt |
| Pasteurised | No |
| Texture | Liquid |
Laban rayeb is a type of curdled skim andfermented milk made in Lower Egypt. It may be drunk fresh or may be used to makeareesh cheese, which in turn is used to makemish.
The traditional way to makelaban rayeb starts with milking cows directly into partially sterilized shallow or deep earthenware pots.The inside of a newly made pot (matared) is soaked in oil or a mixture of egg white and oil and then baked in a kiln to close the pores. After each use thematared is washed and dried in a hot oven for two hours.The milk is left for one to four days, depending on the temperature, while the fat rises to the top and the milk below curdles.[1]The milk is kept at 20–25 °C (68–77 °F) while thecurd forms.[2]The milk is not disturbed while its natural microflora ferment it.[3]The fat is scooped out and used to make butter.The remaining curd is thelaban rayab.[1]It smells similar tobuttermilk, and has a slightly acid taste.[4]
Laban khad is a variant that is fermented in a goat pelt.[3]Goubasha is a traditional drink in theSudan. Some cream is added tolaban rayeb made from buffalo milk, and the mixture is then diluted with water.[5]Laban zeer is another variant made in earthenware pots. It may be mixed with boiled, dried and ground wheat grains, fermented for twenty four hours, then sundried to makeKishk. This is a very nutritious food that may keep for several years.[6]
Karish cheese is made fromlaban rayeb by pouring the curd onto a reed mat and letting it drain, occasionally spreading it and squeezing it in the mat, and then hanging it for two or three days. Shortly before being finished the cheese is dry-salted, and then hung in the mat for a few more hours.[7]
There is evidence that it was made by the ancient Egyptians.[citation needed]
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