Lebanese Laban (Yogurt)
"Plain Yogurt"
- Ready In:
- 20mins
- Ingredients:
- 2
- Yields:
-
8 cups
- Serves:
- 8
ingredients
directions
- Place a couple of tablespoons of the milk in a small container and stir in the yogurt to make it more liquid.
- Bring milk to a boil. Place aside until lukewarm.
- 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.
- Cool in refrigerator for at least 3 hours.
Questions & Replies
-
When I pulled mine out of the fridge, it smelled delicious. There was a foamy kind of film on the top, then what seemed like liquid milk... So I dumped it, and then saw delicious looking creamy residue on the bottom. Was I supposed to stir it? Or did I do it COMPLETELY wrong? I used whole milk, don't know if that would make a difference.
Reviews
-
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 -
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
RECIPE SUBMITTED BY
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