Laban Yogurt Recipes

LABNEH (LEBANESE YOGURT)

Labneh (Lebanese Yogurt) image

This is a Lebanese dish, excellent for dipping with vegetables or spreading on bread. It can also be used as a topping for just about any dish.

Provided by Baritone Bob

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

1 ½ cups Greek yogurt
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
½ teaspoon kosher salt, or to taste

Steps:

Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 1 g, Cholesterol 5.6 mg, Fat 7.2 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 96.4 mg, Sugar 1 g

LEBANESE LABAN (YOGURT)

Lebanese Laban (Yogurt) image

Make and share this Lebanese Laban (Yogurt) recipe from Food.com.

Provided by Engineer in the Kit

Categories Breakfast

Time 20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 2

Ingredients

8 cups milk
1/2 cup 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.

Nutrition Facts : Calories 165.5, Fat 9.4, SaturatedFat 5.9, Cholesterol 36.1, Sodium 126.6, Carbohydrate 12.1, Sugar 0.7, Protein 8.5

LABAN (YOGURT)

Laban (Yogurt) image

Make and share this Laban (Yogurt) recipe from Food.com.

Provided by Palis Favorites

Categories For Large Groups

Time 6h10m

Yield 20 serving(s)

Number Of Ingredients 2

Ingredients

2 quarts milk
3 tablespoons plain 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.

Nutrition Facts : Calories 63.9, Fat 3.6, SaturatedFat 2.3, Cholesterol 14, Sodium 48.9, Carbohydrate 4.7, Sugar 0.1, Protein 3.3

HOMEMADE LABAN (YOGURT)

Homemade Laban (Yogurt) image

Instead of store-bought yogurt, indulge yourself with this homemade, creamy treat. The tart, unique flavor is versatile enough to serve as a dip, make into cheese, use as a condiment or enjoy on its own!

Provided by The Dr. Oz Show

Number Of Ingredients 1

Ingredients

2 1/2 quarts whole milk 1 carton of plain yogurt

Steps:

Fill a container to within about a half inch of the top. Place in microwave uncovered. Heat milk 26 minutes on power 8. Temperature should be between 190 -212 ° F. (If you have a container that holds a gallon, you can heat for 52 minutes on power 8.) After heating, check temperature with candy thermometer. Leave thermometer in milk and let it sit for an hour or more until the temperature of milk drops to 120 ° F. Remove skim from milk. The first time you make the yogurt, use a small carton of plain yogurt from the grocery store for starter. After that you can use some from your last batch. Add a few tablespoons of the warm milk to the starter and stir until smooth. Add starter back to warm milk and stir. Put lid on container and wrap the whole container in a large towel or small blanket. Leave on the counter away from drafts to cool for 24 hours. If you want the yogurt to be less tart, then leave on counter for 12 hours. After 24 hours, the milk should be very thick. (If for any reason, the milk is not thick, then you can reheat just to 120 ° F and cool as described above.) Remove 3 or 4 tablespoons from the finished yogurt and put in container in refrigerator to use as starter for next batch. You may want to enjoy the laban just as it is. You can also make Labni (yogurt cheese.) Line a colander with round coffee filters (the commercial size is bigger and works a little better, but the regular size is OK.) Pour the yogurt in the colander lined with filters and sit colander inside of larger bowl and place in refrigerator. Pour liquid out of bowl several times for the next 24-48 hours till the yogurt is the thickness that you like it. After it is thick, drizzle with extra virgin olive oil and enjoy with pita or crackers or toast. Your laban can be used in place of mayonnaise or sour cream in recipes. For a sweet treat, add preserves or honey or agave nectar to an individual serving.

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