Ingredients for Lebanese Laban Yogurt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lebanese Laban Yogurt? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lebanese Laban Yogurt
- In a small bowl, whisk together 2 tablespoons of the milk with the yogurt until smooth and slightly liquid. This creates a starter culture.
- Pour the remaining milk into a medium-sized, heavy-bottomed saucepan. Heat over medium heat, stirring occasionally, until it reaches a gentle simmer (small bubbles around the edges). Do not boil.
- Remove the saucepan from the heat and allow the milk to cool until it reaches lukewarm (around 110-115°F or 43-46°C). Use a thermometer for accuracy.
- Gently whisk in the yogurt starter mixture into the lukewarm milk, ensuring it's well combined.
- Pour the mixture into a clean, heat-safe jar or container.
- Cover the jar with a lid, then wrap it in a thick layer of a warm blanket or towel to maintain a consistent temperature. Alternatively, you can place it in a yogurt maker.
- Place the covered jar in a warm place (ideally 75-85°F or 24-29°C) for 6-8 hours, or until the yogurt has thickened considerably. Avoid any drafts or temperature fluctuations.
- Once thickened, refrigerate the labneh for at least 3 hours to halt the culturing process and to further develop its tangy flavor. The longer it chills, the more flavorful it will become.
- Before serving, you may strain the labneh through cheesecloth or a fine-mesh sieve lined with a coffee filter for an even thicker consistency (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
2g
Fat
29g
Carbs
4g
