Lben

Berber/High Atlas·Easy·5 min

发酵酸奶酪，酸香清爽，是摩洛哥山区的传统乳品，配凯里亚或塔吉喝。

来本是摩洛哥山区的传统发酵酸奶酪，由牛奶自然发酵而成，酸香清爽。它是阿马齐格乡村饮食的基础乳品，家家户户都有陶罐放在阴凉处，牛奶放进去一两天自然变酸变稠即成。来本与塔吉或凯里亚同食，酸度化解油腻。它也被用来做酸奶麦面，已有条目。来本比酸奶更酸更稀，更接近脱脂酪乳。来本是摩洛哥山区的传统发酵酸奶酪，由牛奶自然发酵而成，酸香清爽。它是阿马齐格乡村饮食的基础乳品，家家户户都有陶罐放在阴凉

风味独特，是摩洛哥日常饮品文化的一部分。

摩洛哥的饮品文化反映了其地理、历史和宗教传统的多元影响。

Variations

各家做法不同，甜度和香料用量因口味而异。

On the Palate

Where Lben sits in the Moroccan flavor cloud

Ingredients

Serves 1

for fermentationWater

How it's made

1 steps · 5 min

1
5 min
Prepare and serve.
Watch out
Serve lben well-chilled and freshly shaken — it should pour thick and tangy; once it warms or sits, it separates and turns flat.

Archive tool suggestions — not reviewed

These legacy suggestions have not been evidence-reviewed and are not presented as required tools.

Saucepan

Round metal pot, 14-26 cm diameter, with vertical walls and a long handle, designed for sauces, soups, oatmeal, rice, boiled vegetables. The vertical walls minimize evaporation (vs. a sauté pan). Sizes: 1 qt for melting butter, 2-3 qt for sauces, 4 qt for soups. Stainless-steel-clad aluminum or copper is best for conduction; cast-iron is too thick for delicate sauces.

Techniques

Emulsification