Homemade Laban Yogurt Recipes

LABAN (YOGURT)

Steps:

• Heat milk on low heat until it almost comes to a boil (you don't want it to boil over or burn on the bottom of the pot).
• Immediately remove from heat and cool until lukewarm. Add 4 tbs of milk to the yogurt and stir until smooth.
• Stir the yogurt into the 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.

LEBANESE LABAN (YOGURT)

Steps:

• Place a couple of tablespoons of the milk in a small container and stir in the yogurt to make it more liquid.
• Bring milk to a boil. Place aside until lukewarm.
• 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.
• Cool in refrigerator for at least 3 hours.

LEBANESE LABAN MUTBOUKH (COOKED YOGURT)

Steps:

• Place yogurt in a heavy saucepan.
• Blend beaten egg white into the yogurt.
• Add cornstartch& salt.
• Stir in the same direction until well blended.
• Place pan over medium heat and stir constantly with a wooden spoon.
• Heat until it starts to boil, always stir in the same direction (this is important).
• Lower heat and let it simmer 3-5 minutes until thick.
• Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting).

COOKED YOGURT (COOKED LABAN)

Steps:

• Mix the homemade laban well with egg and salt, always stirring in the same direction. Boil gently until it is of a rich, creamy consistency resembling gravy.
• While laban is boiling, brown garlic in butter and pour over laban.
• Sprinkle the crushed, dried mint on top and let boil together for 5 minutes.
• Serve as is or it can be used in other dishes!