Rayeb, raieb, raib starter culture | for home made North African yoghurt

Rayeb (also spelled raieb, rayeb, raib, or elben raieb) is a traditional curdled yoghurt from North Africa that is often enjoyed during and after meals, particularly during Ramadan. Unlike Leben, Rayeb has a thicker, spoonable consistency—closer to a fresh cheese—while still retaining a mild, refreshing flavor. Serve it plain or with bread, couscous, or even lightly sweetened. Make it at home with our Rayeb starter culture.

What is yoghurt?

Yoghurt, also spelled yogurt, yogourt or yoghourt, is a food product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as yoghurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor. Cow’s milk is commonly available worldwide and, as such, is the milk most commonly used to make yoghurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk and each type of starter produces substantially different results.

About our Rayeb starter culture

This culture is designed to replicate the traditional curdled fermented milk commonly found in the Maghreb, especially in Morocco, Algeria, and Tunisia. The active culture—Streptococcus thermophilus—produces a thicker, mildly tangy dairy product that’s more consistent than Elben, with a smoother, less acidic flavor.
Rayeb is typically enjoyed as a standalone dish or used as a savory accompaniment to bread, grains, or vegetables. It is deeply hydrating and nourishing, especially suited for hot climates and fasting periods.

Other names for Rayeb

• Raieb
• Raib
• Elben Rayeb

Like yoghurt?

Check out our other yoghurt starters.

Rayeb yoghurt starter culture is a thermophilic yoghurt

Please note, this is a thermophilic yoghurt type that needs mild heating—ideally 40–42 °C. A yoghurt maker or warm water bath is recommended.

Contents Rayeb starter culture

• 3 grams of thermophilic dry starter culture
• Enough for 5 liters of milk
• This is a powerful and authentic culture—difficult to find outside of North Africa
• Made in France
• Allergens: milk
• Contents: starter cultures, maltodextrin
• Contains no preservatives, artificial colors and flavors. Gluten, soy and GMO free.

Micro-organisms

Thermophilic culture composed of strains of Streptococcus thermophilus

Why a dried starter?

• dried starters have a long shelf life
• easy to ship/take with you, also abroad
• does not deteriorate due to transport
• light in weight (shipping costs)

Storage instructions Rayeb starter culture

In the fridge or freezer. Shelf life is 6 months in the fridge, and up to 2 years in the freezer.

How to make Rayeb yoghurt yourself

1. Use any types of milk: cow, sheep, goat, skimmed milk, whole milk etc.
2. Heat the milk to 90 °C for about 10 minutes, then let it cool to 40–42 °C. This step helps improve texture.
3. Add the starter to the milk at 40–42 °C.
4. Stir gently until the active starter is completely dissolved. Please do not whisk, as this introduces air bubbles into the milk which slows down incubation.
5. Distribute the milk into culturing containers.
6. Allow to ferment at 40–42 °C for 6 to 10 hours, or until set.
7. Let cool in the refrigerator for at least 6 hours before consuming.
8. You can eat Rayeb as is, stir it to make it smoother, or drain it for a firmer texture like a soft cheese.
9. حلو المذاق!

Tips and variations

• In some regions, Rayeb is served lightly sweetened with honey or dates.
• Try it chilled with mint or cumin for a savory summer twist.
• Perfect for breaking the fast during Ramadan or served with warm bread at lunch.

Online Yoghurt making course

You will learn all about making yoghurt (and other fermented dairy) at home, without the need for special tools, in this online English spoken course by the founder of startercultures.eu. You will learn to ferment any yoghurt, promote your probiotics and save money by never having to buy yoghurt again!