Raibi Jaouda is a traditional fermented milk drink containing artificial colorants (starch-based) and unspecified artificial flavoring. Our organic version eliminates these synthetic additives, using natural turmeric for coloring and pure vanilla for flavoring, while maintaining the probiotic benefits of traditional fermentation.
Based on: raibi jaoda
· Makes approximately 8 servings (2 liters total)
· Serving: 250ml (about 1 cup)
Why This Recipe is Seed Oil Free
Commercial raibi jaoda from Jaouda often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original raibi jaoda may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
2000ml (2 liters) · Organic Valley Grassmilk Whole Milk
Base ingredient providing proteins, natural fats, and lactose for fermentation
Step 1. Prepare the milk: Pour 2 liters of organic whole milk into a large glass jar or fermentation vessel. If you want to reduce fat content to match the 1.3% original, let the milk sit in the refrigerator for 2-3 hours, then carefully skim off about half the cream that rises to the top. This will reduce fat content from 3.25% to approximately 1.5%.
Step 2. Add fermentation ingredients: Stir in 40g (3 tablespoons) organic cane sugar until completely dissolved. Add 2 tablespoons of live kefir grains directly to the sweetened milk. The sugar provides food for the beneficial bacteria during fermentation.
Step 3. Initial fermentation: Cover the jar with a breathable cloth or coffee filter secured with a rubber band. Let sit at room temperature (68-72°F) for 12-24 hours. The milk will thicken slightly and develop a tangy flavor. Taste after 12 hours - it should be mildly sour but not overly acidic.
Step 4. Strain and flavor: Pour the fermented milk through a fine-mesh strainer to remove the kefir grains (save these for your next batch - they can be reused indefinitely with proper care). Stir in 1/4 teaspoon citric acid, 1/8 teaspoon turmeric powder, and 1 teaspoon vanilla extract. Whisk thoroughly to ensure even distribution and eliminate any turmeric clumps.
Step 5. Final processing: Blend for 30-60 seconds with an immersion blender or regular blender to create a smooth, homogeneous texture. The turmeric will give it a subtle golden color similar to the commercial version. Taste and adjust sweetness or acidity if needed.
Step 6. Chill and serve: Transfer to clean glass bottles or jars and refrigerate for at least 2 hours before serving. Shake gently before pouring as separation is natural. Serve chilled in 250ml portions. The drink should have a creamy texture with a mild tang and subtle vanilla flavor.
Storage
Store in refrigerator for up to 5-7 days. Natural separation is normal - shake before serving. Keep kefir grains in fresh milk in the refrigerator between batches, or dry them for long-term storage.
Cost Comparison
Cost per serving (homemade)$1.09
Cost per serving (store-bought)$1.50
Savings27%
Initial investment in kefir grains and spices pays off after 2-3 batches. Ongoing cost is primarily organic milk. Higher quality ingredients justify slightly higher cost per serving compared to mass-produced versions.