I discovered lait ribot within an 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 a convenience store fridge… I saw it again when we went to a grocery store to stock up on supplies… this time there were several brands. Curiosity got the better of me, and I ended up trying a bunch of different brands.
What is lait ribot?
This delicious beverage is still very popular, and in some grocery stores, there are more brands of lait ribot than milk! However, it is no longer cheap leftover buttermilk from making butter. Modern-day French buttermilk is a cultured whole milk product that has a thick consistency and cheesy flavour.
It is typically drunk as a snack or part of a meal. It’s also used for baking (of course) and is added to mashed potatoes and soups. We found it to be very drinkable and went through 4 litres in one week!Print
How To Make Lait Ribot
Lait ribot is cultured buttermilk from Brittany in France. Made with whole milk, it is a thick and cheesy probiotic beverage. It is easy to make at home, provided you have some original culture from Brittany!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 Liter 1x
- Category: Beverage
- Method: Fermented
- Cuisine: French
- Diet: Gluten Free
- 1 liter of whole milk
- 1/4 cup of cultured French buttermilk
- Mix milk and culture together.
- Leave it 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.
- French buttermilk is REALLY easy to culture. I tried several brands and they all worked well.
- The process for culturing is identical to making fermented buttermilk in North America, but it involves different cultures. The flavor is less sour and more cheesy.
Keywords: Brittany, buttermilk, cultured, probiotic, traditional, dairy, milk