I discovered lait ribot within a hour of landing at the port in St. Malo. We were looking for some food and water to tide us over until we could get to our destination and there it was in the cooler of a convenience store… I saw it again when we went to a grocery store to stock up on supplies… this time there was several brands of lait ribot. Curiosity got the better of me, and I ended up buying two different brands.
What is lait ribot?
According to the internet lait ribot, like buttermilk, used to be the waste product from making butter. It became a popular drink in Brittany because it was cheap and healthy (probiotic and protein rich).
Lait ribot is still a popular drink, and in some grocery stores there are more brands than milk! However it is no longer the cheap leftover buttermilk. Modern day lait ribot is a cultured whole milk product that has a thick consistency and cheesy flavour. This was a surprise because buttermilk in Canada has a very tangy flavour and a thinner consistency.
It is typically drunk as a snack or part of a meal. It’s also used for baking (of course) and is added into mashed potatoes and soups. We found it to be very drinkable and went through 4 litres in one week!
- 1 liter of whole milk
- ¼ cup of lait ribot
- Mix milk and lait ribot together.
- Leave out on the counter for 12-24 hours. It is finished when it has a slightly sour taste and thicker consistency.
- Refrigerate until ready to drink.
-Lait ribot is REALLY easy to culture. I tried several brands and they all worked well.
-The process for culturing is identical to fermented buttermilk, but it involves different cultures because the flavour is less sour and more cheesy.