Laban

Laban is a traditional liquid fermented milk product that is widely consumed across the Arab world. Depending on the region, it can range from a thin, drinkable yogurt popular in the Levant to a more concentrated, sour dairy form found in the Gulf states.

While regular yogurt is often thick and eaten with a spoon, Laban is typically thinner and consumed as a refreshing beverage. It is made by allowing milk to ferment, resulting in a distinctly sour and tangy flavor profile.

Laban is made by inoculating warm milk—often cow, goat, or camel milk—with specific strains of lactic acid bacteria. The mixture is then left to ferment in a warm environment until the milk proteins coagulate into the characteristic tangy liquid.

In the Levant, Laban is heavily salted and flavored with dried mint to be consumed as a refreshing summer beverage. In the Gulf states, it is often served sweetened or blended with dates, and it is frequently used as a marinade to tenderize meats.