Best Make Your Own Laben Buttermilk The Traditional Way Recipes

MAKE YOUR OWN LABEN (BUTTERMILK) - THE TRADITIONAL WAY!

Steps:

• Pour the milk into the pot, cover with a plate or tray etc.
• Leave the milk to 'sit' for a day or two, out of direct sunlight (this recipe is based on a warm climate - this process may take a bit longer in a colder climate but never leave the milk longer than 3-4 days).
• Once the milk has totally coagulated - it will resemble a blancmange at this stage - put the milk into your large bottle.
• Now add the warm water to the bottle with the milk, fasten the lid tightly & begin shaking it. Shake for 20 minutes to begin with.
• After 20 minutes check to see if the milk & water has thoroughly combined. If it hasn't, shake it some more! You should eventually end up with a liquid that resembles single cream -- now you have laben.
• Pour the laben into a pan & scoop off the little yellow blobs of butter & store them in a container for later use!
• Now you should have traditional laben, keep it stored in the fridge if not using immediately.

TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)

Steps:

• Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
• Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
• Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
• Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
• Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
• Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
• When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
• Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
• Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
• Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
• If you used the chilli, put it on a plate and let people help themselves to it!

MAKE YOUR OWN LABEN (BUTTERMILK) - THE EASIER WAY!

Steps:

• Pour the buttermilk & milk into the mason jar. Screw the lid on tightly & label with the date.
• Shake vigorously for a minute.
• Leave to sit in the warmest past of your home for 24-36 hours - until it has thickened nicely. You now have buttermilk!
• Keep store in the fridge for up to a couple of weeks.
• To make more buttermilk, repeat the above steps only using your homemade buttermilk.