Usually, the milk is whisked in a “Garba”, a goatskin gourd 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 wanted to reproduce this traditional recipe from the high plateaus of the Atlas Mountains as faithfully as possible.
Perfect for Saikouk, your low-fat pastries or simply as it is.
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