ENTER A PRODUCT: Submission #63
Secondary tabs
Submission information
Submission Number: 63
Submission ID: 69
Submission UUID: 356cf819-77cd-4b37-82c5-b0687ee2cab1
Submission URI: /slowfood/form/segnala-un-prodotto-bk1
Created: Fri, 05/05/2023 - 07:08
Completed: Fri, 05/05/2023 - 07:10
Changed: Fri, 07/21/2023 - 08:36
Remote IP address: (unknown)
Submitted by: admin-form
Language: English
Is draft: No
Current page: Complete
Webform: ENTER A PRODUCT
General Info
Laban Msaha
| Category |
|---|
| Latticini e formaggi |
Geographic area: Governatorato di Balqa, Giordania
Latitude: 32.0366806
Longitude: 35.728848
Location: 32.036681,35.728848
Formatted Address: Governatorato di Balqa, Giordania
State/Province: Governatorato di Balqa
Country: Giordania
Country Code: JO
Latitude: 32.0366806
Longitude: 35.728848
Location: 32.036681,35.728848
Formatted Address: Governatorato di Balqa, Giordania
State/Province: Governatorato di Balqa
Country: Giordania
Country Code: JO
Product description
In a Research on The Agriculture in the Levant during the Umayyad Period (661-750 AD) indicated that people were known to raise sheep and goats in the Levant including Jordan and the area of intervention Al-Balqa which were used for the household’s needs of dairy products including Laban Msaha.
Laban Msaha is a product has been used for breakfast in the area of intervention during the spring and summer seasons, it is traditionally made from sheep and goats milk, it is a product that comes from the first step of removing the whey from laban makheed. The production period starts in february till the end of August.
Laban msaha is basically used as breakfast or dinner and only kept refrigerated for a few days and eaten with Shraak Bread.
Laban msaha is basically used as breakfast or dinner and only kept refrigerated for a few days and eaten with Shraak Bread.
Laban Msaha is a product that is obtained from separating the whey from Laban Makheed but the difference is the whey is drained longer, therefore it has a sharp, acidic taste with strong buttermilk flavor. It is thicker than normal 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, this process in Arabic is called Tarweeb, then the milk is incubated for few hours and churned afterwards 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, the Makheed is boiled in a pot and until the yogurt thickens, then it is set 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 ( similar to a cheesecloth) called The Khareetah to drain off the whey for up to 4 hours. The resulting product is Laban Msaha.
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, this process in Arabic is called Tarweeb, then the milk is incubated for few hours and churned afterwards 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, the Makheed is boiled in a pot and until the yogurt thickens, then it is set 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 ( similar to a cheesecloth) called The Khareetah to drain off the whey for up to 4 hours. The resulting product is Laban Msaha.
Laban Msaha is produced by the women for household consumption, and is very special to the area of intervention. No data is available on the quantities produced, the production is minimal as this tradition is in decline.
NO
Upload space
- Image:
