Street-Style Moroccan Raib | Moroccan-Style Yogurt

Raib is the most popular form of yogurt in Morocco. It’s creamy, light and usually flavored with either pomegranate or mint syrup. It’s the bomb.

The version I will share with in this recipe is the Street-Style one. It’s the most common one and the by far the most popular one in Morocco.

What is Raib ? And when is it Served ?

Raib is Yogurt/Kefir like dairy product. It’s extremely popular in Morocco and is traditionally sold by a type of stores called Mahlaba.

A Mahlaba is a hybrid store that sells both pastries and dairy products. Although you will find a plethora of sweets and pastries there, a Mahlaba’s true worth is judged by the quality of its Raib.

Raib is often served as a breakfast, or on Iftar during Ramadan. However, Raib is a snack that can be enjoyed anytime. I used to get it after school, and most often during hot summer days in Marrakech.

Although Raib may look intimidating, it is actually quite easy to make at home. This is what you will need :

4 cups organic whole milk: Get the best you can find. It’s very important that you get whole milk as it sets better and gives a much more pleasant texture.

1 cup whole Balkan-style yogurt: don’t get the creamy-style yogurt as it does not set properly. Balkan-style yogurt usually has a flat top and is closest to the yogurt that used in Morocco. If it is any help, the brand that I found to work the best here in Montreal is called Astro.

4 Tbsp. granulated sugar (optional) : since I am using a non-sweetened yogurt, I used 4 Tbsp. of sugar to cut some of the yogurt’s natural acidity. However, if you prefer your yogurt to be unsweetened, please go ahead and skip this ingredient.

1 tsp vanilla extract.

4-6 cups of boiling water.

How to make Moroccan Raib ?

Print

Street-Style Moroccan Raib

Raib is the most popular form of yogurt in Morocco. It’s creamy, light and usually flavored with either pomegranate or mint syrup. It’s the bomb.

Course Breakfast, Iftar, Snack

Cuisine Moroccan

Keyword Raib

Prep Time 5 minutes

Fermentation time 16 hours

Servings 5 servings

Ingredients

• 4 cups whole milk
• 1 1/4 cups Balkan-Style yogurt
• 1 tsp vanilla extract
• 3 Tbsp. granulated sugar (optional)
• 6 cups water

Instructions

1. Bring your water to a boil.
2. Bring to a boil over medium heat : 2 cups of milk, 4 Tbsp. granulated sugar and 1 tsp vanilla extract. In a separate bowl, add your remaining milk and 1 cup of yogurt. Whisk until all is combined well then start pouring slowly your hot milk mixture into the cold one.
3. Pour your hot water into your pressure cooker or Dutch oven. Next, pour your yogurt mixture onto 5 small glass containers and place inside of your pressure cooker or Dutch oven.
4. Seal your pressure cooker and let it sit somewhere warm for 12 hours. I like to put it in my oven with the light turned on. After 12 hours you can remove your yogurt from the pressure cooker and chill for another 4-6 hours before serving.
5. Serve with some fresh berries, mint leave, or your favorite syrup. Enjoy!