A longer maturation for a traditional taste
Traditionally, the milk is whisked in a “Garba” for several hours, to obtain fermented milk. The Laben Beldi is then poured into a terracotta jug. This is covered with a wet Hessian cloth in order to preserve the freshness of the Laben as long as possible.
At Luxlait we reproduce this traditional recipe from the Hauts Plateaux of the Atlas Mountains as faithfully as possible.
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