Moroccan · Dessert

Raib (Moroccan Set Fermented Milk)

Raib is Morocco's traditional set milk — fresh whole milk gently soured and thickened into a soft, spoonable curd somewhere between yoghurt and junket, perfumed with orange-blossom water. Traditionally it was set with the flower of the wild cardoon (qernina); today lemon or a spoon of yoghurt culture does the same job. Cool, faintly tangy and delicately floral, it is a beloved everyday dessert.

Prep: 10 min
Cook: 5 min
Total: 15 min
Serves: 4
Level: Easy

Ingredients

1 litre whole milk
2 tbsp natural live yoghurt (as a starter)
2 tbsp sugar, or to taste
1 tbsp orange-blossom water
Optional: a little lemon juice to help it set

Method

1

Warm the milk

Heat the milk with the sugar until warm to the touch, around body temperature — warm enough to encourage setting but not hot enough to kill the culture.
2

Add the culture

Whisk in the yoghurt starter and the orange-blossom water. If you want a firmer, more tangy set, add a squeeze of lemon.
3

Set undisturbed

Pour into small cups or bowls and leave somewhere warm, covered and completely still, for 4–6 hours until softly set. Movement stops it setting cleanly.
4

Chill and serve

Refrigerate until cold and firmed up, then serve as is, or with a drizzle of honey or a dusting of cinnamon.

Chef's tips

Keep the setting milk warm and completely undisturbed; jostling breaks the delicate curd before it sets.
Use whole milk for a rich, spoonable set — skimmed milk sets thin and watery.
Orange-blossom water is the signature perfume; add it to taste, as it is potent.

Frequently asked questions

How is raib different from yoghurt?

Raib is more delicately set and less sour than commercial yoghurt, with a soft, junket-like curd and a floral orange-blossom scent. Traditionally it was curdled with wild cardoon flower rather than a yoghurt culture.

Can I make it without a yoghurt starter?

Traditionally raib was set with the dried flower of the wild artichoke or cardoon (qernina), which contains natural rennet-like enzymes. A little lemon juice or a spoon of yoghurt is the easy modern substitute.