Laban (yogurt)

[FoodMan]

Laban (yogurt)

• 2 qt (1.9L) Milk (usually 2% or whole)
  
• 1/4 c Starter (plain yogurt with active cultures, either store bought or saved from the previous yogurt batch.)
  

If using frozen yogurt as a starter: Remove it from the freezer and allow to defrost in the fridge for a few hours or put the container in a hot water bath for about one hour (that’s what I do) but NEVER microwave it.

Heat up the milk until almost boiling, then let it cool slightly. I know when it is ready by administering the "index-finger test": The milk is ready if it is cool enough for me to keep my CLEAN finger in it for no more than 10 seconds (it should still be quite hot and not lukewarm).

Pour the milk into a glass container with a lid, stir in the starter and wrap the whole thing with a wool shawl or a thick sweater and leave it overnight (or about 10 hrs) on your kitchen counter. The longer you leave it wrapped, the more the sour taste will develop. I prefer a sweeter tasting yogurt, so 8-10 hours is enough. The yogurt produced is sweet with a slight tang and a soft custard-like texture—absolutely fantastic. Remove a quarter cup of the fresh yogurt to freeze in a small plastic container for use next time as a starter and refrigerate the rest.

Keywords: Middle Eastern, eGCI, Lebanese

( RG701 )