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Fermented milk from Maghreb
Raw milk sours on its own for a day or two, is churned into butter, and the washed butter is salted and packed into a jar to mature for months or years. Lactic bacteria and yeasts slowly turn it into a pungent, rancid-smelling cooking fat.
| Raw cow milk30 L | Soured on its own into raib; in the followed batch it gave about 750 g of butter[boussekine2022] |
| Salt50–80 g per kg of butter | About 6 % (two tablespoons) in the followed batch[boussekine2022] |
| Coarse semolina and herbsOptional | In the heat-treated version[boussekine2022] |
| Starter | spontaneous |
Total time across the recorded steps: 39 days
What changes: Raw milk left at room temperature sours and sets into raib
Output: raib (soured, set milk).
Microbes at work in this step
Lactococcus and Streptococcus thermophilus sour the milk.
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 sours on its own for a day or two, is churned into butter, and the washed butter is salted and packed into a jar to mature for months or years. Lactic bacteria and yeasts slowly turn it into a pungent, rancid-smelling cooking fat. Made in 4 steps over 39 days. The longest step, pack into a jar and mature, takes at least 30 days (Boussekine R 2022) and runs at 13–15 °C (Boussekine R 2022). Salt is 5–8 % (Boussekine R 2022). Lactococcus lactis, and to a lesser extent Streptococcus thermophilus and Lactobacillus helveticus and Enterococcus faecium, E. durans and lactobacilli (Lentilactobacillus parabuchneri, Lacticaseibacillus paracasei, L. rhamnosus, Lactiplantibacillus plantarum) isolated from smen do most of the fermenting.
| Main step | at least 30 daysMeasured[boussekine2022] | Pack into a jar and mature |
|---|---|---|
| Temperature | 13–15 °CReported[boussekine2022] | Pack into a jar and mature |
| Salt | 5–8 %Reported[boussekine2022] | Wash and salt the butter |
| Acidity | pH 4.5 → 4Measured[boussekine2022] | Pack into a jar and mature |
Smen is matured butter, not clarified butter. Fresh salted butter from soured milk is left to ripen for months, so microbes and enzymes break down the fat, while ghee and samneh are boiled dry instead.
Fifteen Algerian household smens met all tested hygiene criteria, with coagulase-positive staphylococci below 2 log10 CFU/g and no Salmonella. The authors credit the souring, its acid and the free fatty acids. Moisture was at most 19.9 %, salt ranged from 0.1 to 7.4 %, and pH from 3.1 to 5.2, generally below 4 but higher in smen under 3 months old. Those results cover those samples, not every batch. In the followed batch the raw milk started with coliforms near 6 log per mL; they fell below detection by one month of maturing. The CDC says raw-milk products can expose people to germs such as Listeria, E. coli, Brucella and Salmonella, with higher risk for children under 5, adults over 65, pregnant women and people with weak immunity.
Hazards the sources name: Coagulase-positive staphylococci and Salmonella (tested; below limits or absent in all 15 household samples).
Every number is labelled with how it is known. How this atlas is made
In Algeria smen is called smen or dhan, in Morocco smen, in Egypt semna and in Sudan samin, and long-matured smen is used in traditional medicine for coughs. A 2022 field survey of 630 elderly people in northern Morocco found that two thirds knew of its medicinal uses.
