Make Your Own Laben Buttermilk The Easier Way Recipes

HOMEMADE BUTTERMILK

Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings

Provided by Good Food team

Time 5m

Yield Makes 250ml

Number Of Ingredients 2

Homemade buttermilk image

Steps:

Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.

Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

Ingredients

250ml whole or semi-skimmed milk
1 tbsp lemon juice or vinegar

MAKE YOUR OWN LABEN (BUTTERMILK) - THE TRADITIONAL WAY!

Laban (known as Le babeurre in French & buttermilk in English) is an important staple in the diet of many North African & Middle Eastern countries. These days it is incredibly simple to go to the store & buy it but if you cannot find it or just want to have a go at making it, then this is a great recipe. This is the traditional method of making laben, for a truly authentic taste use milk straight from the farm. If you can't get milk that fresh, regular full fat milk from the store is fine. You will need a 2 things to make the laben with (other than the ingredients!) 1st: A pot to store the milk in whilst it's 'sitting' - traditionally we use a large clay pot but any pot or pan large enough should do. 2nd: You will need a large bottle, like the kind get water in - with a capacity of around 6 litres if making the full amount of the recipe. The amounts in this recipe can easily be adjusted to allow you to make more or less laben.

Provided by Um Safia

Categories Low Protein

Time P3D

Yield 4 litres of laben

Number Of Ingredients 2

Make Your Own Laben (Buttermilk) - the Traditional Way! image

Steps:

Pour the milk into the pot, cover with a plate or tray etc.
Leave the milk to 'sit' for a day or two, out of direct sunlight (this recipe is based on a warm climate - this process may take a bit longer in a colder climate but never leave the milk longer than 3-4 days).
Once the milk has totally coagulated - it will resemble a blancmange at this stage - put the milk into your large bottle.
Now add the warm water to the bottle with the milk, fasten the lid tightly & begin shaking it. Shake for 20 minutes to begin with.
After 20 minutes check to see if the milk & water has thoroughly combined. If it hasn't, shake it some more! You should eventually end up with a liquid that resembles single cream -- now you have laben.
Pour the laben into a pan & scoop off the little yellow blobs of butter & store them in a container for later use!
Now you should have traditional laben, keep it stored in the fridge if not using immediately.

Nutrition Facts : Calories 542.8, Fat 29.4, SaturatedFat 16.9, Cholesterol 90.5, Sodium 364.3, Carbohydrate 40.9, Sugar 47.6, Protein 29.1

Ingredients

3 1/2 liters whole milk
1/2 liter warm water