Laban rayeb is a type of curdled skim milk made in Lower Egypt. It may be drunk fresh or may be used to make areesh cheese, which in turn is used to make mish. There is evidence that it was made by the ancient Egyptians.
The traditional way to make laban 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 the matared 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 the curd 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 the laban rayab.[1] It smells similar to buttermilk, and has a slightly acid taste.[4]
Variants and derived productsedit
Laban khad is a variant that is fermented in a goat pelt.[3]Goubasha is a traditional drink in the Sudan. Some cream is added to laban 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 make Kishk. This is a very nutritious food that may keep for several years.[6]
Karish cheese is made from laban 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]
Chandan, Ramesh C.; Kilara, Arun (2013-01-08). Manufacturing Yogurt and Fermented Milks. John Wiley & Sons. ISBN978-1-118-48133-2. Retrieved 2013-04-15.
Kurmann, Joseph A.; Rasic, Jeremija L.; Kroger, Manfred (1992-10-31). Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products. Springer. p. 137. ISBN978-0-442-00869-7. Retrieved 2013-04-15.
Marth, Elmer H.; Steele, James (2001-05-22). Applied Dairy Microbiology, Second Edition. CRC Press. ISBN978-1-4200-0236-2. Retrieved 2013-04-15.
Robinson, R. K.; Tamime, Adnan Y. (1991-06-01). Feta and Related Cheeses. Woodhead Publishing. p. 181. ISBN978-1-85573-278-0. Retrieved 2013-04-15.
November 13, 2023
laban, rayeb, type, curdled, skim, milk, made, lower, egypt, drunk, fresh, used, make, areesh, cheese, which, turn, used, make, mish, there, evidence, that, made, ancient, egyptians, country, originegyptregionnile, delta, lower, egyptpasteurisednotextureliquid. Laban rayeb is a type of curdled skim milk made in Lower Egypt It may be drunk fresh or may be used to make areesh cheese which in turn is used to make mish There is evidence that it was made by the ancient Egyptians Laban rayebCountry of originEgyptRegionNile Delta Lower EgyptPasteurisedNoTextureLiquidPreparation editThe traditional way to make laban 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 the matared 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 the curd 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 the laban rayab 1 It smells similar to buttermilk and has a slightly acid taste 4 Variants and derived products editLaban khad is a variant that is fermented in a goat pelt 3 Goubasha is a traditional drink in the Sudan Some cream is added to laban 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 make Kishk This is a very nutritious food that may keep for several years 6 Karish cheese is made from laban 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 References editCitations a b Robinson amp Tamime 1991 p 181 Kurmann Rasic amp Kroger 1992 p 185 a b Chandan amp Kilara 2013 p 16 Kurmann Rasic amp Kroger 1992 p 184 Kurmann Rasic amp Kroger 1992 p 137 Marth amp Steele 2001 p 321 Robinson amp Tamime 1991 p 183 Sources Chandan Ramesh C Kilara Arun 2013 01 08 Manufacturing Yogurt and Fermented Milks John Wiley amp Sons ISBN 978 1 118 48133 2 Retrieved 2013 04 15 Kurmann Joseph A Rasic Jeremija L Kroger Manfred 1992 10 31 Encyclopedia of Fermented Fresh Milk Products An International Inventory of Fermented Milk Cream Buttermilk Whey and Related Products Springer p 137 ISBN 978 0 442 00869 7 Retrieved 2013 04 15 Marth Elmer H Steele James 2001 05 22 Applied Dairy Microbiology Second Edition CRC Press ISBN 978 1 4200 0236 2 Retrieved 2013 04 15 Robinson R K Tamime Adnan Y 1991 06 01 Feta and Related Cheeses Woodhead Publishing p 181 ISBN 978 1 85573 278 0 Retrieved 2013 04 15 Retrieved from https en wikipedia org w index php title Laban rayeb amp oldid 1175397930, wikipedia, wiki, book, books, library,
