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''Laban rayeb'' is a type of curdled skim milk made in Lower Egypt. It may be drunk fresh or may be used to make ''Karish'' cheese, which in turn is used to make ''Mish'', a staple peasant food. There is evidence that it was made by the ancient Egyptians. ==Preparation== The traditional way to make ''laban rayeb'' starts with milking cows directly into partially sterilized shallow or deep earthenware pots. The inside of a newly made pot (''matared'') is soaked in oil or a mixture of egg white and oil and then baked in a kiln to close the pores. After each use the ''matared'' is washed and dried in a hot oven for two hours. The milk is left for one to four days, depending on the temperature, while the fat rises to the top and the milk below curdles. The milk is kept at 20-25 °C (68-77 °F) while the curd forms. The milk is not disturbed while its natural microflora ferment it. The fat is scooped out and used to make butter. The remaining curd is the ''laban rayab''. It smells similar to buttermilk, and has a slightly acid taste. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Laban Rayeb」の詳細全文を読む スポンサード リンク
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