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Cheese from Algeria
Raw cow, goat or sheep milk sours on its own and is churned for butter, leaving a sour, fat-free milk called lben. The lben is heated moderately until curd forms, and the curd is drained in cloth and eaten fresh or cut up and dried in the sun into very hard pieces. Soured milk and heat set the curd, so it is a boundary entry.
| Raw cow, goat or sheep milk | [benamara2022][leksir2019] |
| No starter culture | Klila is described as made from raw cow's milk without a starter culture; the milk sours spontaneously[meriem2023][benamara2022] |
| Starter | spontaneous |
Total time across the recorded steps: 25 h – 3 days
What changes: Raw milk stands one to three days until its own bacteria sour and set it
Microbes at work in this step
lactic acid bacteria acidify the milk until it curdles into rayeb
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 cow, goat or sheep milk sours on its own and is churned for butter, leaving a sour, fat-free milk called lben. The lben is heated moderately until curd forms, and the curd is drained in cloth and eaten fresh or cut up and dried in the sun into very hard pieces. Soured milk and heat set the curd, so it is a boundary entry. Made in 5 steps over 25 h – 3 days. The longest step, let the raw milk sour, takes 24 h – 3 days (Bendjeriou I 2025). Lactic acid bacteria isolated from El-Klila, a spontaneously fermented cheese; of 26 isolates, Lactiplantibacillus plantarum was 73 %, Lacticaseibacillus paracasei 23 % and Limosilactobacillus fermentum 4 % does most of the fermenting.
| Main step | 24 h – 3 daysReported[oug2025] | Let the raw milk sour |
|---|---|---|
| Temperature | 50–75 °CReported[oug2025] | Heat the lben until curd and whey part |
Klila is made from lben, the sour milk left after churning, not from whole milk. Moderate heat sets the curd, and the cut pieces are then dried hard in the sun.
A review states that the microbiological quality of Klila depends mainly on the quality of the raw milk and on hygiene around milk production, and that the conditions inside the cheese, with a water content under 10 % and water activity 0.32–0.467, do not favour microbial growth. Clean utensils and dry storage matter.
Every number is labelled with how it is known. How this atlas is made
Klila belongs to the practice of turning surplus milk into cheese at peak lactation, when herders could not keep all of it. The name may come from the Berber word ikil, for curdled milk. In Arabic klila also means a small amount, probably a reference to the low yield, usually no more than a tenth of the milk used.
