Laban
Laban is a traditional fermented yogurt drink with a tangy flavor, creamy texture, and probiotic benefits, perfect for breakfast or as a refreshing beverage.
Ingredients
- 2 qt. milk
- 3 Tbsp. starter ⓘ
Instructions
- Bring milk to a boil.
- When milk rises to the top of the pan, remove from heat and allow to cool.
- In a large Pyrex bowl, mix starter until smooth.
- As soon as the milk has cooled, when you can hold your finger in the milk and count to 10, pour the milk into the bowl, stirring very well.
- Cover tightly with a lid and a heavy bath towel.
- Keep in a warm place for at least 7 hours or overnight until thickened (do not disturb).
- Remove excess water by placing a terry cloth over the Laban. Refrigerate.
Tips & Substitutions
For best results, use whole milk to achieve a creamy texture. If you don't have a starter, plain yogurt can be a good substitute. Ensure the milk has cooled sufficiently before adding the starter to avoid killing the cultures. If your Laban isn't thickening, it might need more time in a warm spot or a bit more starter added during mixing.
Serving Suggestions
Laban is delicious when served with fresh vegetables, pita bread, or as a dip for roasted meats. It pairs beautifully with Cucumber Dunk for a refreshing appetizer. You can also use it as a tangy dressing for salads or a base for sauces. Try adding herbs or spices for a flavorful twist.
Storage & Reheating
Store the Laban in an airtight container in the refrigerator for up to a week. If excess water accumulates, drain it off before sealing the container. To enjoy, simply scoop out the desired amount; there's no need to reheat, as it’s typically served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Laban contains roughly 46 calories, with 1g protein, 8g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat or skim milk instead of whole milk?
While you can use low-fat or skim milk, the texture and creaminess of the Laban will be affected. Whole milk yields the best results, but if you prefer a lighter version, you can experiment with lower-fat options, understanding that the outcome may be less rich.
What should I do if my Laban doesn't thicken?
If your Laban hasn't thickened after the recommended time, try moving it to a warmer location or adding a bit more starter. Sometimes, environmental factors can affect fermentation, so patience is key. Allow it to sit undisturbed for additional hours if needed.
Can I flavor my Laban?
Absolutely! You can mix in fresh herbs like dill or mint, or even spices like cumin for a unique twist. Just be sure to add these after the Laban has set, as mixing flavorings in before fermentation may alter the texture and fermentation process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).