Laban(Yogurt)

Instructions

1. Heat the milk in a stainless steel saucepan over medium-high heat to 180-200°F, using a candy thermometer.
2. Do not let the milk scorch or boil over.
3. Let the milk cool on the stovetop to 120°F. If it cools too much, warm it slightly to reach 120°F.
4. In a small bowl, stir 2 tablespoons of starter until smooth.
5. Add a little of the warm milk to the starter to thin it, then thoroughly stir the starter mixture into the pan of warm milk.
6. Cover the pan with a lid, then wrap with layers of clean towels and place in a warm, draft-free place for 4 hours.
7. If the yogurt has not set after 4 hours, leave it longer and check hourly. You can leave it overnight if made late at night.
8. After it has set, refrigerate immediately.
9. Absorb excess moisture with paper towels placed on top of the yogurt.
10. Save a starter for the next batch. The recipe can be doubled for larger quantities.