The milk is let to ferment at ambient temperature (under the effect of lactic acid bacteria naturally occurring in milk).
The preparation is then beaten in a pocket (Traditionally it is a skin of goat or lamb, named "Checoua").
Nowaday, the "Lben" is mainly prepared by the industry and available in the shops Its particular tartness remind some flavors approaching the taste of yogurt. In fact, some do not hesitate to add sugar or grenadine.
Consumed as a simple drink or unavoidable accompagnement of the #couscous# .