Laban(Yogurt)
Creamy, tangy homemade yogurt with live cultures, perfect for breakfast, snacks, or cooking. Suitable for those seeking a wholesome, probiotic-rich dairy treat.
Ingredients
- 1 quart whole or 2% milk
- 2 tablespoons starter (plain, unflavored yogurt with live cultures) ⓘ
Instructions
- Heat the milk in a stainless steel saucepan over medium-high heat to 180-200°F, using a candy thermometer.
- Do not let the milk scorch or boil over.
- Let the milk cool on the stovetop to 120°F. If it cools too much, warm it slightly to reach 120°F.
- In a small bowl, stir 2 tablespoons of starter until smooth.
- 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.
- Cover the pan with a lid, then wrap with layers of clean towels and place in a warm, draft-free place for 4 hours.
- 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.
- After it has set, refrigerate immediately.
- Absorb excess moisture with paper towels placed on top of the yogurt.
- Save a starter for the next batch. The recipe can be doubled for larger quantities.
Tips & Substitutions
To ensure a successful yogurt, use fresh milk and a high-quality starter with live cultures. If you're short on time, consider using store-bought yogurt as a starter. You can also experiment with non-dairy milks like almond or coconut, but the texture and flavor will differ. For added flavor, try stirring in herbs or spices after the yogurt has set. This Laban pairs beautifully with Mediterranean recipes.
Serving Suggestions
Laban can be enjoyed plain or used as a base for sauces and dips. Serve it alongside dishes like Vegetable Pita Pocket Sandwiches or as a topping for Cabbage Rolls (Lebanese Style). You can also mix it with fruits or honey for a refreshing snack. It adds creaminess to savory dishes and works well as a dressing for salads and grains.
Storage & Reheating
Store the yogurt in an airtight container in the refrigerator for up to two weeks. If you notice any excess liquid, simply pour it off or absorb it with paper towels. To enjoy it cold, just scoop out what you need; there's no need to reheat. If you prefer it warm, gently heat it on the stove over low heat, stirring constantly.
Nutrition & Diet Analysis (per serving)
Each serving of Laban(Yogurt) contains roughly 31 calories, with 0g protein, 5g 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
Why did my yogurt not set properly?
If your yogurt hasn't set after the recommended time, it may be due to the milk not being heated to the right temperature or the starter not having enough live cultures. Ensure that you maintain a warm environment during incubation and consider leaving it longer than 4 hours. If made late at night, it's fine to let it sit until morning.
Can I use flavored yogurt as a starter?
Using flavored yogurt is not recommended as it may introduce unwanted flavors and additives. Stick to plain, unflavored yogurt with live cultures for the best results. If you want to add flavor later, you can mix in fresh fruits, herbs, or spices after the yogurt has set.
How can I tell if the yogurt is spoiled?
Check for off smells, unusual colors, or excessive liquid separation. If the yogurt develops a sour odor or shows signs of mold, it is best to discard it. Proper storage in an airtight container will help maintain its quality and freshness for up to two weeks.
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).