Lebn maison

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.

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 1-3 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 two weeks.

Lebn (maison de babeurre)
•
1 / 2 tasse - 120ml babeurre de culture (du magasin ou à domicile de culture)

• 1 à 2 l de lait entier à partir du magasin ou du lait cru
• Il faut aussi:
• 1 propre, sec 2 L pot de  avec un couvercle hermétique.

 1. Verser le babeurre dans votre bocal propre.
2. Verser sur le lait nature.
3. Visser le couvercle vers le bocal et secouer vigoureusement pendant 1-3 minutes.
4. Placer dans un hors zone (mais pas chaude) chaude lumière du soleil directe. Laissez-le reposer là pour 12 à 24 heures, jusqu'à épaississement.
5. Réfrigérer lors d'épaisseur.


 Utiliser dans les deux semaines.

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