Ingredients
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8
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1/2
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Directions
Lebanese Laban (Yogurt), Plain Yogurt, 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? used whole milk, don’t know if that would make a difference , 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
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Steps
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1
Done
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Place a Couple of Tablespoons of the Milk in a Small Container and Stir in the Yogurt to Make It More Liquid. |
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2
Done
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Bring Milk to a Boil. Place Aside Until Lukewarm. |
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3
Done
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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. |
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4
Done
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Cool in Refrigerator For at Least 3 Hours. |
