Recipe

Homemade Yogurt Laban Recipe

	Jimrug1 / All my dishes 4 months, 1 week ago A staple in Lebanese households. Very easy to make. Very Healthy, Hundreds of Uses. Can be eaten plain, or with fruits, nuts etc. Made into a soft cheese. As a base for sauces, dressings and deserts. Prep:10m Cook:20m Servings:0	Jimrug1
	yogurt lebanese easy mediteranitan greek dairy easy homemade

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Ingredients

2 Qts 2% Milk **

4 Tbls Laban Starter (Plain Yogurt w/ Active Cultures)

1/4 cup Powdered Nonfat dry milk

1 Tbls Honey

Directions

Turn oven on warm setting.

Put starter in a bowl and wisk until smooth. Allow to warm to room temperature.

Bring milk to a boil over med heat in a large non-stick saucepan. As milk is heating, wisk in dry milk and honey.

When milk rises, pour into a clean bowl that can be covered. Allow to cool until your finger can be held in the milk barely to the count of ten. (If milk cools much beyond the finger test, it must be reheated.)

Add a few tablespoons of the warm milk into the starter and wisk to combine.

Add the starter to the boiled milk and stir well. Cover the bowl, place it on a large heavy towel and wrap it up. Turn the oven OFF and place bowl in warmed oven for at least 2 hrs. or until set. Refrigerate.

Once cold, remove about 1 cup of the fresh yogurt to a small Jelly or fruit jar. This will be the starter for your next batch. The Laban can now be divided up into individual servings or used straight from the original bowl. As you use it, drain off any excess water that may accumulate.

** Tip: Whole milk will work but the extra fat molecules tend to inhibit bonding between the proteins. 1% will work also but the flavor trade off is significant.

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