Laban - Homemade Plain Yogurt

This recipe I learned from my grandma. It is a very simple and good way of saving the milk specially when it  is close to the expiration day.

Ingredients

  • 1/2 gallon of milk
  • 2 tbsp  of plain yogurt (yes, you need at least one tbsp of existing yogurt  )
  • Couple thick blankets.

Direction

  1. In a medium sauce pan boil the milk  , and on the side beat the 2 tbsp of yogurt for about 1 minute and leave it out of the fridge so it is not too cold when you add to the milk .
  2. Then let the milk cool down to 115 F  or you can test the temperature by dipping your finger in the milk and  if you can handle the temperature for at least 5 seconds, this means it is ready ( The temperature of the milk plays a big factor of making the yogurt).
  3. Move the hot milk to a container
  4. Add the 1 tbs of yogurt to the milk and stir slowly until the yogurt mixed through the milk (for about 8 seconds ).
  5. Cover then wrap the container with a couple blankets to keep the temperature from dropping too fast and make sure that you place it in non traffic area for overnight the longer you let it sit the thicker it will get I prefer to let it sit for about 15 hours .be careful If it gets moving or shaking it interrupts the process.

Note you can make Labneh ( creamy yogurt cheese ) from plain yogurt by using cheese cloth to drain the extra water out of it .just pour the yogurt in the cheesecloth , Bring up the sides and tie them together then place it in colander with a bowl underneath ( keep it in the fridge) and let it drain for a day or until desired spreadable consistency is reached .

Always save at least 2 tbsp of yogurt to use as starter for the next time you want to make some.

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