In the Near East fresh, sweet milk is warmed to blood temperature is even boiled and some sour milk of the day before is added. After a few hours the sour milk Laban is obtained.
During the process, carbohydrates are transformed into lactic acid as a major metabolic end product, with the aid of specific microorganisms called lactic acid bacteria.
The cream layer is removed and beaten by hand to make butter, the remaining curd, known as laban is made into arish cheese, which either consumed fresh or is pickled.
The basic word for milk was Laban, later the distinction was made between sweet milk (halib) and curdled milk (Laban).
In Lebanon, Laban is consumed as such or used in the preparation of a wide variety of dishes.
Sour milk: Laban
