Snack · 480 min · moroccan

Raib (Homemade Yogurt)

This is the kind of Moroccan snack you’ll make on repeat — milk and plain yogurt, 480 minutes, big payoff. The macros do the talking: 8g protein, 20g carbs, and 9g fat in every 188-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Milk
• 0.25 cup Plain yogurt
• 2 tbsp Sugar

Steps

1. Heat the milk to 180°F — steaming and just starting to foam — then cool to 110°F, warm as a comfortable bath. Too hot kills the cultures; too cool and they sleep.
2. Whisk the starter yogurt with a ladle of the warm milk until smooth, then stir back into the pot. The live cultures in the starter are the entire engine.
3. Pour into clean jars, cover, and keep warm and undisturbed for 6 to 8 hours — wrapped in towels, in a turned-off oven with the light on, anywhere cozy and still.
4. Do not stir, shake, or peek during culturing. The yogurt sets as the cultures work; disturbing it breaks the fragile curd.
5. Chill at least 4 hours to firm up fully. Proper raib should be thick enough to stand a spoon in, with a clean, mild tang.
6. Serve chilled with sugar, honey, or fruit. Once you taste real raib, the store-bought kind tastes like a rumor of yogurt.

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