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    You are in: Home / Recipes / Lebanese Laban (Yogurt) Recipe
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    Lebanese Laban (Yogurt)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Engineer in the Kitchen's Note:

    Plain Yogurt

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    Serves: 8



    Units: US | Metric


    1. 1
      Place a couple of tablespoons of the milk in a small container and stir in the yogurt to make it more liquid.
    2. 2
      Bring milk to a boil. Place aside until lukewarm.
    3. 3
      Stir in yogurt (don't stir too much). Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours. Be careful not to move the pot during this time.
    4. 4
      Cool in refrigerator for at least 3 hours.

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    Ratings & Reviews:

    • on May 10, 2007


      a good tip is that u put ure pinky finger inside the milk if u are able to hold it there to the count of ten but no longer than 10 then it is time to add the yogurt... also u only put it in cloth if u are making labneh but dont do this for laban

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    • on May 04, 2006


      also u need to strain after taking out of the refrigerator.....for about 8 hours in a cloth bag or strainer with paper towels on bottom and on top to absorb liquids

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    Nutritional Facts for Lebanese Laban (Yogurt)

    Serving Size: 1 (259 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 165.5
    Calories from Fat 84
    Total Fat 9.4 g
    Saturated Fat 5.8 g
    Cholesterol 36.1 mg
    Sodium 126.6 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 0.0 g
    Sugars 0.7 g
    Protein 8.5 g

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