Leben, elben, lben, labné starter culture | for home made Middle eastern yoghurt

Leben is the traditional yogurt found in Arabic countries that is consumed throughout the day. It’s also refered to as elben, lben, labné depending on the region. Excellent with (Turkish) bread as a tasty and light breakfast. for lunch with a light summer salad, or as a sweet snack served with dates. Make it at home with our Leben starter culture.

What is yoghurt?

Yoghurt, also spelled yogurt, yogourt or yoghourt, is a foodproduct 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 Leben starter culture

This culture is designed to obtain a traditional fermented milk typical of North African countries such as Morocco or Egypt. The combined action of the acidifying and aromatic strains of this culture results in a refreshing and slightly spicy fermented milk.

Unlike thicker yoghurts or cheeses, Elben remains pourable, making it closer to drinkable yoghurt or buttermilk in consistency. It’s light, satisfying, and easy on the stomach—often consumed to aid digestion, hydrate in hot climates, or balance rich meals.

Other names for Leben

• elben
• lben
• labné

Like yoghurt?

Check out our other yoghurt starters.

Leben yoghurt starter culture is a mesophilic yoghurt

Please note, this is a mesophilic yoghurt type that can be made at room temperature-  no yoghurt maker is needed.

Contents Leben starter culture

• 3 grams of mesophilic dry starter culture
• Enough for 5 liters of milk
• This is a very powerful starter, and quite unique- you won’t find it anywhere else!
• Made in France
• Allergens: milk
• Contents: starter cultures, maltodextrine
• Contains no preservatives, artificial colors and flavors. Gluten, soy and GMO free.

Micro-organisms

Mixed mesophilic culture composed of strains of lactococcus lactis and lactococcus cremoris

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

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

How to make Leben yoghurt yourself

1. Use any types of milk: cows, sheep, goats, skimmed milk, whole milk etc.
2. Please note that it works best to heat raw or pasteurized milk to around 90 ° C for around 10 minutes and let it cool when making yoghurt. Otherwise, the yoghurt will stay thin. When you use UHT this is not necessary.
3. Add the starter to your milk at room temperature (21 ° C) or a little higher.
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 fermenting at around 21 ° C – 24° C until set. This will take around 24 hours but can be shorter or longer. Please note that elben stays rather thin, more like buttermilk than a thick yoghurt
7. Allow the yoghurt to cool down for at least another 6 hours in the refrigerator.
8. For a thicker yoghurt, drain it for a few hours in a clean handkerchief and colander.
9. حلو المذاق!

Tips and variations

• In some recipes, Elben is shaken while chilled to create a foamy texture.
• In summer, it is often enriched with mint or cumin for extra freshness.
• Elben is sometimes used to quench thirst during Ramadan or after heavy meals.

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!