Yogurt (Laban)
Creamy, tangy homemade yogurt with a smooth texture, perfect for breakfast or snacks, suited for those who enjoy probiotic-rich, versatile dairy delights.
Ingredients
- 1/2 gal. milk
- 4 Tbsp. starter (old Laban) ⓘ
Instructions
- Heat milk on low fire until it comes to a scald, with froth forming on top.
- Remove from fire and cool until you can immerse a finger and count to 10.
- Add 1/2 cup warm milk to the starter and stir for about 10 minutes.
- Pour the mixture into a container, preferably plastic.
- Cover the container, then cover with a warm towel or cloth.
- Let set in a warm place for about 6 hours without disturbing.
- Refrigerate the yogurt and reserve some starter for the next batch.
Tips & Substitutions
For a creamier yogurt, consider using whole milk instead of low-fat. If you don’t have old Laban as a starter, you can use commercial plain yogurt as a substitute. Ensure the milk is scalded properly; this helps in achieving the right texture. If your yogurt isn't setting, try placing it in a slightly warmer spot or using a yogurt maker for more consistent results.
Serving Suggestions
Yogurt can be served plain or with a drizzle of honey and a sprinkle of nuts for added flavor. It pairs beautifully with dishes like Layered Pear Cream Cheese Mold or can be used as a base for smoothies. Consider serving it alongside fresh fruits, granola, or as a dip for vegetables in your vegetarian recipes.
Storage & Reheating
Store the yogurt in an airtight container in the refrigerator for up to two weeks. To prevent it from becoming too tangy, consume it within the first week. If you have leftovers, serve them chilled and avoid reheating, as yogurt is best enjoyed cold. You can also freeze yogurt for longer storage, though the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Yogurt (Laban) contains roughly 62 calories, with 1g protein, 11g carbohydrates, and 2g 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 almond milk or other non-dairy milks for this recipe?
Non-dairy milks can be tricky for yogurt making because they lack the proteins found in dairy milk that help with thickening. If you want to experiment, look for brands that are fortified with protein and use a non-dairy yogurt starter for best results.
What can I do if my yogurt didn't set properly?
If your yogurt hasn't set after 6 hours, it might be due to the temperature being too low or the starter not being active. You can try moving it to a warmer spot and letting it sit longer. If it's still not setting, consider starting over with a fresh batch of starter.
How can I make flavored yogurt?
To flavor your yogurt, you can stir in fresh fruits, honey, or vanilla extract after it has set. Avoid adding sweeteners during the fermentation process, as they can inhibit the growth of the cultures. Experiment with different flavor combinations to create your favorite blend.
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).