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Laban (yogurt)

Laban (yogurt) Categories: Viviano Family Recipes|Appetizers|Lebanese
Nb persons: 0
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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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