Laban Zeer

Laban Zeer (or Laban Rayeb) is a traditional fermented milk drink from Egypt. It’s a type of naturally soured milk, often made and stored in clay pots known as zeer, which help maintain a cool temperature and encourage the slow fermentation process.

🥛 What is Laban Zeer?

• Laban means milk in Arabic, and zeer refers to the porous clay pot used to store and ferment the milk.
• It’s similar to other fermented dairy products like rayeb or buttermilk but has its own unique process and flavor.
• The drink is tangy, slightly thick, and mildly sour — a result of natural lactic acid bacteria fermenting the milk over time.

🏺 How is it made?

The process relies on natural fermentation:

1. Milk selection: Traditionally, cow or buffalo milk is used.
2. Heating: The milk is gently heated to just below boiling to kill off unwanted bacteria, then cooled to room temperature.
3. Fermentation: The cooled milk is poured into a zeer and left uncovered or loosely covered with a cloth. The porous clay allows slow evaporation, keeping the milk cool while natural bacteria from the environment start the fermentation.
4. Time: After 1–2 days (depending on the climate), the milk thickens and becomes tangy — that’s Laban Zeer!
5. Storage: It can be consumed fresh or stored longer to develop a stronger flavor.

🍽️ How is it used?

• As a drink: Often served chilled, sometimes with a sprinkle of salt or mint.
• With bread: It pairs beautifully with aish baladi (Egyptian flatbread) for a simple, refreshing meal.
• Cooking: It’s used in sauces, marinades, or to tenderize meats — the acidity works wonders in softening tougher cuts.
• Cheese making: It can also be further fermented to produce Karish cheese!

🌿 Health benefits:

Laban Zeer is packed with probiotics, which support gut health and digestion. It’s also:

• Rich in calcium — great for bones and teeth.
• Protein-packed — to support muscle health.
• Hydrating — perfect for hot climates, as the clay pot keeps it cool and refreshing.

Making Laban Zeer At Home

🥛 Ingredients:

• 1 liter (4 cups) full-fat milk (cow or buffalo milk works best)
• 2 tbsp live plain yogurt (with active cultures) — this acts as a starter
• Pinch of salt (optional)

🏺 Equipment:

• Clay pot (zeer) — or a glass jar if you don’t have one
• Large pot for heating milk
• Cheesecloth or a clean kitchen towel
• Wooden spoon for stirring

🌿 Method:

1. Heat the milk:
   Pour the milk into a pot and gently heat it over medium heat until it reaches about 85°C (185°F) — just before boiling. Stir to prevent scorching.

2. Cool the milk:
   Remove the pot from heat and let the milk cool to about 40°C (104°F) — warm but not hot. This creates the perfect environment for the bacteria to thrive.

3. Add the starter:
   Stir the live yogurt into the warm milk. Mix gently but thoroughly.

4. Ferment the milk:

   • If you have a zeer (clay pot): Pour the milk mixture into the pot and loosely cover with a cloth to allow airflow.
   • If using a glass jar: Wrap it in a damp towel to mimic the cooling effect of the clay.
     Leave in a warm, undisturbed spot for 24–48 hours — the longer it sits, the tangier it will become.

5. Check the texture:
   The milk should thicken slightly and develop a pleasant sour smell.

6. Strain (optional):
   If you want thicker laban, strain it through a cheesecloth for a few hours to remove excess whey.

7. Chill and serve:
   Once fermented, store your laban in the fridge. It will keep for up to 5 days.

🍽️ Serving suggestions:

• Drink it cold with a pinch of salt and fresh mint.
• Serve with aish baladi (Egyptian flatbread) and a drizzle of olive oil.
• Use it as a base for marinades or salad dressings.