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Fermented milk from Morocco, Algeria, Tunisia
Raw milk is left to sour on its own for one to two days into a set curd, rayeb. The rayeb is churned in a goatskin or churn until the butter (zebda) separates, and the sour buttermilk left behind, often thinned with a little water, is lben.
| Raw whole milk, not heat-treated | [fao-tmp] |
| Water, added to the buttermilkAbout 10 % | [fao-tmp] |
| No starter | Acidification comes from the natural flora of the milk[fao-tmp] |
| Starter | spontaneous (backslopping is used in some places) |
Total time across the recorded steps: 25 h – 3 days
What changes: Raw milk sours on its own into a set curd, rayeb
If the weather is cold, the vessel is warmed before the milk goes in and kept warm until the milk sets (FAO). Output: rayeb.
Microbes at work in this step
the natural flora of the milk, including lactococci and leuconostocs, sour it
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 milk is left to sour on its own for one to two days into a set curd, rayeb. The rayeb is churned in a goatskin or churn until the butter (zebda) separates, and the sour buttermilk left behind, often thinned with a little water, is lben. Made in 4 steps over 25 h – 3 days. The longest step, let the raw milk sour into rayeb, takes 24 h – 3 days (FAO 1990). Lactococcus lactis subsp. lactis and biovar diacetylactis and Leuconostoc mesenteroides do most of the fermenting.
| Main step | 24 h – 3 daysReported[fao-tmp][sohanang2026] | Let the raw milk sour into rayeb |
|---|---|---|
| Acidity | pH 4.1–4.4Measured[ariri2023] | Thin with water and serve |
Lben is made from raw milk that sours on its own and is then churned; the drink is the buttermilk, not the soured milk itself. Rayeb is the same milk eaten set, before churning.
Lben is made from raw, unheated milk. In a survey of street-sold lben in El Jadida, Morocco, 70 % of 30 samples failed the Moroccan microbiological rules. FAO (1990) reports lben kept at room temperature for up to 3 days, while the CDC's raw-milk page says never to leave perishable food out for more than 2 hours. The CDC also says raw milk and products made from it can carry germs such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella, and that children under 5, adults over 65, pregnant women and people with weakened immune systems are at higher risk of serious illness.
Every number is labelled with how it is known. How this atlas is made
FAO names Turkey as the area of origin of leben and says its manufacture spread over the Mediterranean countries from the Middle East during the Ottoman dominion. It gives Morocco as the area of production, all over the country. Reviews of African fermented milks list lben from Morocco, Algeria and Tunisia.
