Leban

Leban is an alternative term for leben, the fermented milk of North Africa and Asia Minor. Similar to yoghurt but made with mixed starters that include yeasts as well as lactic-acid bacteria, it contains some ethanol (typically under 1%) alongside lactic acid, giving a lively tang and slight effervescence. Also spelled laban, labban, lben or lebben, it is a tangy daily drink whose fermentation improves safety (acidity suppresses pathogens), digestibility (reduced lactose) and keeping quality. Traditional production relies on back-slopping; commercial versions use pasteurised milk, defined cultures and chilled distribution for consistency and safety.