Lebanese Laban (Yogurt)

Engineer in the Kitchen's Note:

Plain Yogurt

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 8

Yield: 8.0 cups

• 8 cups milk
• 1/2 cup yogurt

Directions:

1. Place a couple of tablespoons of the milk in a small container and stir in the yogurt to make it more liquid.
2. Bring milk to a boil. Place aside until lukewarm.
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. Cool in refrigerator for at least 3 hours.

Reviews

[Chef #498122]

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

[dabkeh]

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