Lebanese Laban is a traditional Lebanese recipe for a traditional method of making yoghurt from a blend of milk and starter culture. The full recipe is presented here and I hope you enjoy this classic Lebanese dish of: Lebanese Laban.
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This easy and simple Lebanese homemade yogurt (laban) is made with whole milk, two cups of starter yogurt, and a stovetop pot. It's the first step in making labneh. Note that the yoghurt you use must be 'live' and not pasteurised as it's the bacteria in the culture you want for making yoghurt. You could also use yoghurt starter culture.
Ingredients:
4l whole milk
500ml plain full-fat live yogurt
Method:
Pour the milk into a large saucepan then bring just to a boil. Take off the heat and set aside to cool to blood heat.
When you can hold your clean finger in the cooled milk for a full 10 seconds, the milk is ready for the starter yogurt. Mix 500ml of starter yogurt with two cups of cooled milk in a separate bowl. Pour the yogurt and milk mixture back into the milk.
Cover the saucepan and wrap it in a towel. Allow the starter to act and the yogurt to form for 24 to 48 hours. If you prefer your yoghurt with more tang then the closer to 48 hours you let the culture work the more acid there'll be in the yoghurt. Once the yoghurt is formed, store it in an air-tight container in the refrigerator where it will keep for up to two weeks.
This can be served for breakfast or as a dessert, or turned into other dishes. Use wherever a recipe calls for 'yoghurt' or 'laban'.
This is laban or home-made yoghurt. To turn this into laban drink, blend in enough water into the yoghurt to give it your preferred consistency (not too thick but don't over thin either).
Add a generous pinch of salt to lift the flavour of the laban. At this stage you can also add in some finely shredded herbs (mint is typical, but basil, dill, coriander and flat-leaf parsley also work well as do lemon and pineapple-flavoured herbs).
Chill the laban in the refrigerator for at least 2 hours. Serve chilled with a sprig of mint for garnish.
