Laban (yogurt)
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Source: Alice Viviano
| 2 quarts | milk |
| 3 tablespoons | Laban starter or plain commercial yogurt |
Heat milk on low heat until it comes to a boil. Immediately remove from heat and cool until lukewarm (test by immersing little finger to the count of ten).
Add 4 tablespoons of warm milk to the starter and stir until smooth.
Stir starter into the warm milk and pour milk into a plastic or glass container and wrap in a heavy blanket. Store in a warm place until it thickens (about 6 hours), then refrigerate.
NOTE: Use fresh starter to get a sweeter yogurt.
From Alice Viviano.
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