Raib - Moroccan Homemade Yogurt Recipe

INGREDIENTS

• 200 gram vanilla Danone yogurt 2 cups
• 4 tablespoons of sugar.
• One sachet vanilla sugar
• 1 liter milk

INSTRUCTIONS

1. Place the yogurt in a large mixing basin. Add the sugar and vanilla sugar.
2. Mix everything together with a whisk.
3. Then add 500ml of milk and stir everything together once more. Put the bowl aside for a moment.
4. Next, heat a small pan with the remaining 500ml of milk. Bring this to a boil, then remove from heat.
5. Add the hot milk (via a strainer) to the yogurt-milk combination you've just set aside. While stirring, pour in the heated milk.
6. Use a ladle or measuring cup to divide the mixture into glasses. Cover the glasses with plastic wrap.
7. Take a baking sheet and lay the filled glasses on it.
8. Then cover them with a blanket. Make sure it's thick enough to let the raib (Moroccan yogurt) set correctly.
9. Preheat the oven to 60 degrees. Once the oven has reached 60°, switch it off again.
10. Then, place the baking sheet with the glasses in the oven (covered with the blanket). Close your oven door and leave the glasses there overnight. Make sure you don't open the oven, since the heat needs to stay inside so it can set.
11. The next day, refrigerate the glasses for at least four hours. The colder they are, the better they will taste.
12. Raib is traditionally eaten this way. However, you may always add pieces of fruit on top.
13. Traditional raib is not very solid, therefore the raib will be a little creamy; excellent!
14. Serve chilled and enjoy!