ENTER A PRODUCT: Submission #54

Submission Number: 54
Submission ID: 60
Submission UUID: fc0092aa-9d7f-44fe-9a57-1a48139efef3

Created: Thu, 05/04/2023 - 09:24
Completed: Thu, 05/04/2023 - 09:26
Changed: Fri, 07/21/2023 - 08:32

Remote IP address: (unknown)
Submitted by: admin-form
Language: English

Is draft: No
Current page: Complete
Product name Laban Jamed
Category
Category
Latticini e formaggi
Geographic area Geographic area: Jordan
Latitude: 30.585164
Longitude: 36.238414
Location: 30.585164,36.238414
Formatted Address: Giordania
Country: Giordania
Country Code: JO
Product description Milk fermentation is one of the oldest methods practiced by human beings to preserve milk with an extended shelf life. Milk has always turned sour, but at some point, in human history, artisans deliberately caused milk to coagulate. With fermentation came numerous advantages, such as an improved taste and enhanced digestibility of the milk, as well as the manufacture of a wide variety of products.
The product called Laban Jamed in rural communities is known as Labneh in the Levant, Egypt and the Arabian Peninsula. Similar products can be found in West, South, and Central Asia and South-eastern Europe, even if the milk and process and uses are different.
Gastronomic use Eaten for breakfast with bread and olive oil, the product can be kept longer in the cheese cloth, so it becomes dryer and harder, then preserved in olive oil on a shape of small balls.
Relationship with the local ecosystem and processing Laban Jamed is traditionally made from sheep and/or goat’s milk and it’s obtained separating the whey from Laban Makheed. Since the whey is drained longer, it has a sharp, acidic taste with strong buttermilk flavour. It has a thick consistency more like a cream than yogurt.
After the milk is obtained from the goat/sheep, the first step is boiling the milk in an uncovered pan to sterilize it; after cooling, traditionally the milk is inoculated with yogurt from a previous batch, process called tarweeb in Arabic. After few hours of incubation, it’s churned in a leather bag made from goat skin called Al Shakwa, to separate the yoghurt from the butter. The resulting yoghurt is Laban Makheed. The next step is to turn the Makheed into Laban Jamed, boiling it in a pot until the yogurt thickens, then setting it aside to cool. Once it is at room temperature it is poured into a piece of cloth made from sacks that are normally used for storage (like a cheesecloth) called khareetah to drain off the whey for up to 12 hours. The resulting product is the Laban Jamed/Labaneh.
Culture and history Traditionally, dairy production was a speciality of women. After milking the goats, they used to boil it in large pots and add the culture once the milk cools down. They used to add a small amount of old yogurt as a culture, then cover it for long hours until the milk turns into yogurt. The yogurt is then put in Al Shakwa (goat skin sack) and the women start churning it until the butter separates while singing special songs.
What are the conservation risks? Since the Laban Jamed is popular, many commercial brands can be found in the market but differ in taste from traditional production as the commercial ones are normally made from cow milk.
IS IT PRODUCED BY AN INDIGENOUS PEOPLE / COMMUNITY? NO
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  • Image: Laban Jamed.jpg
SUMMARY Milk fermentation is one of the oldest methods practiced by human beings to preserve milk with an extended shelf life. Milk has always turned sour, but at some point, in human history, artisans deliberately caused milk to coagulate. With fermentation came numerous advantages, such as an improved taste and enhanced digestibility of the milk, as well as the manufacture of a wide variety of products.
The product called Laban Jamed in rural communities is known as Labneh in the Levant, Egypt and the Arabian Peninsula. Similar products can be found in West, South, and Central Asia and South-eastern Europe, even if the milk and process and uses are different.
Traditionally, dairy production was a speciality of women. After milking the goats, they used to boil it in large pots and add the culture once the milk cools down. They used to add a small amount of old yogurt as a culture, then cover it for long hours until the milk turns into yogurt. The yogurt is then put in Al Shakwa (goat skin sack) and the women start churning it until the butter separates while singing special songs.
Laban Jamed is traditionally made from sheep and/or goat’s milk and it’s obtained separating the whey from Laban Makheed. Since the whey is drained longer, it has a sharp, acidic taste with strong buttermilk flavour. It has a thick consistency more like a cream than yogurt.
After the milk is obtained from the goat/sheep, the first step is boiling the milk in an uncovered pan to sterilize it; after cooling, traditionally the milk is inoculated with yogurt from a previous batch, process called tarweeb in Arabic. After few hours of incubation, it’s churned in a leather bag made from goat skin called Al Shakwa, to separate the yoghurt from the butter. The resulting yoghurt is Laban Makheed. The next step is to turn the Makheed into Laban Jamed, boiling it in a pot until the yogurt thickens, then setting it aside to cool. Once it is at room temperature it is poured into a piece of cloth made from sacks that are normally used for storage (like a cheesecloth) called khareetah to drain off the whey for up to 12 hours. The resulting product is the Laban Jamed/Labaneh.
Eaten for breakfast with bread and olive oil, the product can be kept longer in the cheese cloth, so it becomes dryer and harder, then preserved in olive oil on a shape of small balls.
Since the Laban Jamed is popular, many commercial brands can be found in the market but differ in taste from traditional production as the commercial ones are normally made from cow milk.