Ribot milk is a dairy beverage made directly from fresh milk that has been fermented naturally or through the addition of cultures. Originally from Brittany, it is fairly easy to find in supermarkets, as it is the only fermented milk currently available in France. Compared to regular milk, this fermented milk has a delicately tangy flavor and adds a smooth, creamy texture to your dishes. It is this buttermilk that is used in Anglo-Saxon countries to make scones and pancakes. It will also work wonders in your waffles! With this recipe, you’ll be able to make your own Ribot milk, so you’ll always have some on hand without having to buy more than you need, since it doesn’t keep very long.
Updated on 17 April 2023 by
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Lait Fermenté ou Ribot (buttermilk) : Portions
ForIngredients for Lait Fermenté ou Ribot (buttermilk)
Lait Fermenté ou Ribot (buttermilk) : instructions
- 1Pour the milk into a container or bottle with a wide mouth that you can seal.
- 2Squeeze the lemon and add the amount listed in the ingredients to the milk.
- 3Let it sit for 15 minutes at room temperature. Thanks to the citric acid, the milk will thicken and curdle as if it were souring.
- 4There you go—you can now use this Ribot milk in your recipes.
Notes
For an even creamier consistency, let the lemon milk sit in the refrigerator overnight.
You can store this Ribot milk in the refrigerator for a few days.
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