How To Make Lait Ribot

How is lait ribot different from buttermilk

★★★★★

5 from 1 review

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!

Author: Emillie
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

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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/