One of the things that surprised me when we moved to Morocco was how much yogurt people ate. Go to a gro- cery store and you’ll find case after case of different brands and varieties of yogurt. Raib is a Moroccan version of yogurt that is made at home (but also sold in stores). It is not as thick as Greek yogurt and is served plain, sweet- ened or with a flavored syrup on top. We instead chose to make it a more natural dish.
INGREDIENTS
◊ 1 liter of whole milk
◊ 4-6oz vanilla whole fat yogurt
◊ 1-2 teaspoon Sugar to taste (optional)
◊ Glass or ceramic ramekins with oven safe covers or aluminum foil
TOPPING
◊ 2 cups mixed red berries (raspberries, cherries, strawberries – whichever you like)
◊ Squeeze of lemon juice
◊ 1 tablespoon sugar
◊ ¼ cup water
DIRECTIONS
◊ Preheat oven to 220F.
◊ Boil 3/4 liter of milk and sugar (optional) in a pan on the stovetop.
Once milk begins to boil turn off heat.
◊ Mix the remaining 1/4 liter of milk with the yogurt in a large bowl.
◊ Slowly whisk the warmed milk into the yogurt/milk mixture.
◊ Do this slowly so it doesn’t curdle.
◊ Pour the liquid evenly between the ramekins. (Tip: place ramekins in a large, lipped pan to keep together and avoid sliding around the oven).
◊ Place ramekins into the oven, close the door and turn off the heat.
Keep in the oven until it is cold.
◊ Cover the ramekins and turn the oven onto the lowest setting possible and leave for 2-3 hours until they are set.
◊ Move ramekins to the refrigerator until cold and serve.
TOPPING
In a pan on the stove top add the berries, water, juice and sugar. Cook on low heat until the liquid in the pan reduces to half the amount you start- ed with. Don’t be surprised if there is more liquid after the fruit begins to soften, Just continue to cook until a syrup forms. Serve warm or cool your choice!
No comments: