Adapted from Cookbook:Leben (Middle Eastern Sour Milk) (Wikibooks) by Wikibooks contributors
Photo: "Lben 1 cropped.jpg" by Sabah HAANA, CC BY-SA 4.0
★ 0.0
- Whakarite:
- 20min
- Wāhanga:
- 20 cups
- Uaua:
- Māmā
lebensour milkmiddle easternnorth africanfermented milk
Ngā Kai
Serves 20
1 gallon
homogenized whole milk
1 cup
unflavored (plain) yogurt
1 quart=
half and half cream, optional
1 teaspoon=
citric acid, optional
1 teaspoon=
sugar, optional
Tikanga
- Add the milk to a large pot. Boil until it starts to foam.
- Turn off the heat and wait for the milk to cool to room temperature.
- Stir in the yogurt and half and half.
- To make your leben more sour, boil the mixture and add the citric acid along with it until it starts to foam. To make your leben more sweet, boil the mixture and add the sugar along with it until it starts to foam. It is not recommended to add the sugar and citric acid together in your leben. This will worsen its taste.
- Stir well, cover with a towel, and let rest overnight at room temperature.
- Uncover and stir, then enjoy.
- To preserve your leben, cool it as a regular dairy product.
Oranga Kai
Nutrition per serving
Estimated| Calories | 63kcal |
| Protein | 1g |
| Carbohydrates | 2g |
| of which sugars | 2g |
| Fat | 5g |
| of which saturated | 3g |
| Fibre | 0g |
Some ingredients couldn't be matched (homogenized whole milk) — actual values may be higher.
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
