Raib

Ingredients

Set milk

• 1.5 litreswhole milk
• 3 tbsplive raib or plain yoghurt, as starter
• or ¼ tsp liquid rennet in 2 tbsp cool water

To serve

• sugar or honey
• a little orange blossom water
• chopped dates or almonds

Directions

1. Bring the milk to a boil, then cool it to 35°C (95°F). Boiling first gives a firmer, cleaner set.
2. For the cultured version, stir in the starter. For the older rennet-set version, stir in the diluted rennet with two or three slow strokes and then stop the milk moving entirely.
3. Pour into individual cups or bowls straight away, before it begins to set. Raib is set in the vessel it is served in and never stirred afterwards — once the curd forms, moving it breaks it and it weeps whey.
4. Cover the cups and leave undisturbed somewhere warm: 12 hours for the cultured version, or as little as an hour for the rennet-set one.
5. It is ready when the surface holds firm as you tilt the cup and the curd is smooth and glossy.
6. Chill for at least four hours without disturbing it.
7. Serve cold, sweetened at the table with sugar or honey, a few drops of orange blossom water and chopped dates or almonds — never sweetened before setting, since sugar interferes with the set.
8. Eat within two days — raib is a fresh set milk with nothing preserving it, and by the third day the whey begins to separate out and the surface loses its gloss.

Technique

• Set it in the serving cups. This is what distinguishes raib from a yoghurt you spoon out of a tub.
• Do not move the cups while they set.
• Sweeten at the table, not in the pot.

Substitutions

• Any live plain yoghurt as a starter.
• Rennet for the quicker traditional set, which gives a more delicate, custard-like curd.
• Goat’s milk, which is what rural households would have used.

Variations

• The dairy-made cups sold across Morocco are the same thing industrialised.
• Lben is the buttermilk left after churning, and a different drink entirely.

History

A traditional Moroccan set milk now also sold in cups by dairies, descended from the household practice of leaving milk to clabber.

Frequently asked questions

What is Raib?

Raib is a fermented & pickled from Morocco: milk soured and set into a soft curd, eaten chilled and sweetened. A traditional Moroccan set milk now also sold in cups by dairies, descended from the household practice of leaving milk to clabber.

How long does Raib take to make?

Raib takes 10 min plus 12 to 24 hours setting of preparation and 15 min of cooking. The recipe makes makes 1.5 litres. It is rated easy to make.

What can I substitute in Raib?

Yes, within limits. Any live plain yoghurt as a starter. Rennet for the quicker traditional set, which gives a more delicate, custard-like curd. Goat’s milk, which is what rural households would have used.

What is the most important thing to get right in Raib?

Pour into individual cups or bowls straight away, before it begins to set. Raib is set in the vessel it is served in and never stirred afterwards — once the curd forms, moving it breaks it and it weeps whey.