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Fermented milk from Morocco, Algeria, Tunisia
Raw milk is left to sour on its own in a warm place for one to two days into a set curd, rayeb. The rayeb is churned in a goatskin or churn until the butter (zebda) separates, and the sour buttermilk left behind, often thinned with a little water, is lben. Made in 4 steps over 4 days – 6 days. The longest step, let the raw milk sour into rayeb, takes 24 h – 3 days (FAO 1990) and runs at 26.8 °C (Sarhir S.T 2024). Lactococcus lactis subsp. lactis and biovar diacetylactis and Leuconostoc mesenteroides do most of the fermenting.
| Main step | 24 h – 3 daysReported[fao-tmp][sohanang2026] | Let the raw milk sour into rayeb |
|---|---|---|
| Temperature | 26.8 °CReported[sarhir2024][fao-tmp] | Let the raw milk sour into rayeb |
| Acidity | pH 4.1–4.4Measured[ariri2023] | Thin with water and serve |
| Raw whole milk, not heat-treated[fao-tmp] | |
| About 10 % | Water, added to the buttermilk[fao-tmp] |
| No starter · Bacteria come from the milk and the vessel[fao-tmp][alebidi2026] | |
| Starter | spontaneous (backslopping is used in some places) |
Total time across the recorded steps: 4 days – 6 days
What changes: Raw milk sours on its own into a set curd, rayeb
Output: rayeb.
Microbes at work in this step
lactococci and leuconostocs sour the milk and make diacetyl
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
Lben is made from raw milk that sours on its own and is then churned; the drink is the buttermilk, not the soured milk itself. Rayeb is the same milk eaten set, before churning.
Lben is made from raw, unheated milk. In a survey of street-sold lben in El Jadida, Morocco, 70 % of samples failed the Moroccan microbiological rules.
Hazards the sources name: Contaminating microbes from raw milk and handling (70 % of 30 street-sold lben samples failed Moroccan microbiological rules).
Every number is labelled with how it is known. How this atlas is made
Lben and rayeb are made in rural households across the Maghreb.
