Baku Kitchen! An independent reference of traditional food

Raib

Milk soured and set into a soft curd, eaten chilled and sweetened

Morocco Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

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.

Made with

milksugar

Cooked

fermentedcold set

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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