Easy Moroccan Raib Yogurt Recipe
If there is one drink that instantly brings me back to childhood and family gatherings, it’s homemade Moroccan Raib. This Easy Moroccan Raib Yogurt Recipe is one I’ve made countless times, and it never fails. It’s creamy, cold, lightly sweet, and has that silky-smooth texture Moroccan Raib is famous for. The best part? It’s incredibly simple to prepare with just a few basic ingredients.
Raib is something we serve all year long, but it becomes especially important during Ramadan. It’s refreshing and hydrating for ftoor, and perfect for suhoor because it’s light and filling at the same time. And outside Ramadan, it’s one of my go-to recipes for snacks, breakfasts, and quick desserts. I’ll often serve it on its own, with cake, with cookies, or with fresh fruit—it works with everything.
If you’re looking for a dependable yogurt recipe that’s smooth, easy, and tastes exactly like the Raib we grew up with in Morocco, this is the perfect one to try. Below, you’ll find the tips and answers I’m always asked so you can get your Raib perfect every single time.
FAQ & Tips
How long does homemade Raib last?
Raib keeps well in the fridge for 3 to 4 days when stored in a sealed jar or bottle.
Does Raib need to chill overnight?
Yes! For the texture to set properly and become silky smooth, Raib must chill overnight. This rest time is essential for the flavor and consistency.
Can I reduce the sugar?
Of course. Adjust the sweetness to your preference:
- Lightly sweet: 2–3 tbsp
- Classic: 4 tbsp
- Sweeter: 5 tbsp
Why is my Raib too thick or too thin?
Common and easy to fix:
- Too thick → add a splash of cold milk and whisk.
- Too thin → use a thicker yogurt or reduce milk slightly next time.
Can I use flavored yogurt instead of vanilla yogurt?
Yes! Strawberry, peach, coconut, or any mild flavor works beautifully. It will change the taste slightly, but the Raib will still be delicious.
Do I need vanilla extract?
No, it’s optional. Traditional Raib is usually plain or lightly flavored with vanilla or orange blossom water. Choose what you prefer.
How do I serve Moroccan Raib?
In my home, we serve it in many ways:
- As a cold snack anytime
- For breakfast
- With fresh fruit
- With cakes
- With cookies
- On its own as a light dessert
- During Ramadan for both ftoor and suhoor
Can I make Raib with low-fat milk?
Yes, but whole milk gives the creamiest results. Low-fat versions will be thinner.
Easy Moroccan Raib Yogurt Recipe
Equipment
- Medium pot
- Whisk
- Sieve
- Bowl or saucepan (for straining)
- Plastic wrap
- Blanket (for wrapping)
Ingredients
- 4 1/4 cups milk
- 1 cup vanilla yogurt room temperature
- 4 tbsp sugar
- 1/4 tsp vanilla extract
Instructions
- Let it cool until it’s warm.
- Add the vanilla yogurt, sugar, and vanilla extract directly into the pot.
- Mix very well until fully combined.
- Pour the mixture through a sieve into a clean bowl or saucepan to strain it.
- Cover the bowl tightly with plastic wrap.
- Wrap it with a blanket and let it set for 10–12 hours.
- Refrigerate until cold.
- Serve as is, or add some fresh fruits on top and enjoy.