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
Ingredients
Units
Scale
- 1 liter of whole milk
- 1/4 cup of cultured French buttermilk
Instructions
- 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.
Notes
- 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
Find it online: https://www.fermentingforfoodies.com/lait-ribot/