Authentic Moroccan Raib Recipe (Creamy Mahlaba Style Yogurt Drink)

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Two glasses of Moroccan Raib (one pink, one white) with a bowl of pomegranate syrup and a fresh pomegranate on a patterned textile


If you have ever visited a traditional Moroccan Mahlaba (dairy shop), you know that nothing compares to a cold glass of fresh Moroccan Raib. Raib is a beloved traditional fermented yogurt drink known for its velvety smooth texture, mild sweetness, and delicate hint of vanilla or orange blossom water. It is extremely refreshing during hot summer days, incredibly easy to make at home with simple ingredients, and a true staple of North African culinary culture!

Ingredients You Will Need

  • 1 Liter Whole Milk: Divided into two halves (500ml liquid + 500ml heated).
  • 1 Cup Plain Unsweetened Yogurt: Acts as the natural starter culture.
  • ½ Cup Powdered Milk (Nido): The secret ingredient for that thick, authentic Mahlaba texture.
  • 3–4 tbsp Granulated Sugar: Adjusted to your taste preference.
  • 1 tsp Vanilla Extract: Or 1 packet of vanilla sugar (or a splash of orange blossom water).

Step-by-Step Instructions

  1. Prepare the Cold Base: In a blender or mixing bowl, combine 500ml of cold whole milk, powdered milk, plain yogurt, sugar, and vanilla extract. Blend well until completely smooth and free of lumps.
  2. Heat the Milk: In a saucepan, bring the remaining 500ml of whole milk just to a boil over medium heat, then immediately remove it from the stove.
  3. Combine carefully: Slowly pour the hot milk into the blended cold mixture while whisking continuously to temper the ingredients.
  4. Pour & Ferment: Pour the liquid into individual glass jars or traditional terracotta cups. Cover them tightly with plastic wrap and wrap the jars in a warm blanket or place them in a warm, insulated area for 8 to 12 hours (overnight) to set.
  5. Chill & Serve: Once set, transfer the Raib jars to the refrigerator for at least 2–3 hours until thoroughly chilled. Serve cold with a drizzle of pomegranate syrup (Rayeb Sirop) or fresh fruit!

Pro Mahlaba Tip

For that classic Moroccan street-food experience, top your Raib with a spoonful of pomegranate syrup (Sirup) or serve it alongside warm, crispy Moroccan Harcha or Msemmen for an unforgettable breakfast or  tea treat!

Have you ever tasted authentic Moroccan Raib? Let us know in the comments and stay tuned for our upcoming traditional Moroccan breads and pastries series on Morocco Dish!

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