Raib

自制的凝固酸奶，微酸浓稠。是摩洛哥家常乳品，配蜂蜜或糖当甜品吃，也可做饮料。

瑞卜是摩洛哥自制的凝固酸奶，比来本浓稠，比希腊酸奶更酸。它是牛奶加少许来本作引子发酵而成，放在陶碗里凝固，表面自然结一层膜。瑞卜配蜂蜜或糖当甜品吃，也可加水果。摩洛哥的酸奶制作传统与整个地中海共享，但瑞卜的酸度和质地是本地特有的。瑞卜是摩洛哥自制的凝固酸奶，比来本浓稠，比希腊酸奶更酸。它是牛奶加少许来本作引子发酵而成，放在陶碗里凝固，表面自然结一层

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 Raib sits in the Moroccan flavor cloud

Ingredients

Serves 1

1 LMilk

to serveHoney

to tasteSugar

How it's made

1 steps · 5 min

1
5 min
Prepare and serve.
Watch out
Serve it well chilled and only once fully set — a warm or runny raib tastes flat; cold and just-thick is where the gentle tang shows.

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