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Fermented milk from Egypt
Raw cow or buffalo milk is left undisturbed in a pot until its own bacteria curdle it and the cream rises. The cream is skimmed for butter, and the soured curd below is laban rayeb, eaten as it is or drained into karish cheese.
| Raw cow or buffalo milk | Nothing is added; the milk's own bacteria sour it[afr26][wp] |
| The milk's own bacteria, with no starter added | Wikipedia says the milk is left undisturbed while its natural microflora ferments it[wp] |
| Starter | spontaneous |
Total time across the recorded steps: 18 h
What changes: A new clay pot is soaked in oil and baked so that its pores close
Wikipedia, citing Robinson and Tamime (1991), says the inside of a new pot is soaked in oil, or in egg white mixed with oil, and baked in a kiln to close the pores. After each use the pot is washed and dried in a hot oven for two hours. Output: a pot with its pores closed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow or buffalo milk is left undisturbed in a pot until its own bacteria curdle it and the cream rises. The cream is skimmed for butter, and the soured curd below is laban rayeb, eaten as it is or drained into karish cheese. Made in 4 steps over 18 h. The longest step, leave undisturbed until it curdles, takes 18 h (Samet-Bali O. and Attia H. 2012) and runs at 23–27 °C (Samet-Bali O. and Attia H. 2012). Streptococcus thermophilus, Lactobacillus bulgaricus, L. helveticus, L. acidophilus, L. cremoris and Lactic cocci isolated from Delta rayeb: Enterococcus faecium, E. durans, E. faecalis, E. hirae, Pediococcus acidilactici and Streptococcus infantarius do most of the fermenting.
| Main step | 18 hMeasured[sametbali2012][afr26] | Leave undisturbed until it curdles |
|---|---|---|
| Temperature | 23–27 °CMeasured[sametbali2012] | Leave undisturbed until it curdles |
| Acidity | pH 6.7 → 4.45Measured[sametbali2012] | Leave undisturbed until it curdles |
Laban rayeb is left completely still and gets no starter, unlike zabadi yoghurt, which is heated and seeded. Its curd, drained on a reed mat, becomes karish cheese.
A raw-milk, uncontrolled ferment. Studies of Egyptian rayeb counted coliforms and Staphylococcus aureus, so hygiene and a full drop in pH matter.
Hazards the sources name: Coliforms and Staphylococcus aureus counted in Egyptian rayeb and laban rayb.
Every number is labelled with how it is known. How this atlas is made
In Tunisia, Samet-Bali and Attia (2012) describe rayeb as a curdled milk known and appreciated for centuries, now also made industrially, though consumers prefer the traditional product for its fresh taste and aroma.
