Authentic Home-made Laban: Traditional Middle Eastern Yogurt Recipe

Ingredients

4 cups of fresh cow's milk
1 cup of plain yogurt (as a starter)

Steps and instructions

First, pour the milk into a pot.
Heat it over medium heat until it starts to steam, but do not let it boil.
Once the milk is warm, remove it from the heat and let it cool until it is just warm to the touch.
Next, take the plain yogurt and mix it with a small amount of the warmed milk in a separate bowl. This is to temper the yogurt so it won't curdle when added to the rest of the milk.
Then, pour the yogurt mixture back into the pot with the rest of the warm milk and stir well to combine.
Now, cover the pot with a lid and wrap it in a large towel or blanket to keep it warm. Let the mixture sit undisturbed in a warm, draft-free spot for about 12 to 24 hours until the milk has thickened and has a tart, tangy flavor. The longer it sits, the thicker and tangier it will be.
Once the laban has reached your desired thickness and flavor, place it in the refrigerator to cool and halt the fermentation process.
Finally, stir the laban well before serving and enjoy it plain or with your favorite mix-ins like honey or fresh fruit.

Tools for making

Pot - A pot is needed to heat the milk.
Large towel or blanket - This is used to wrap the pot and keep it warm during the fermentation process.
Bowl - A bowl is needed to mix the yogurt with a small amount of warm milk to temper it before adding it to the rest of the milk.
Lid - A lid is used to cover the pot while the milk and yogurt mixture ferments.
Refrigerator - A refrigerator is needed to cool and store the laban after it has reached the desired consistency and flavor.

Recipe variations

Add a pinch of salt to the milk before heating it for a slightly savory flavor.
Experiment with different types of milk, such as goat's milk or almond milk, for a unique twist.
Try using a flavored yogurt as the starter to add more depth of flavor to the laban.
For a creamier texture, you can add a little bit of heavy cream to the milk before heating it.
Add a teaspoon of rose water or orange blossom water for a subtle floral aroma.
If you prefer a thicker laban, strain it through a cheesecloth or a fine-mesh sieve to remove excess whey.
For a sweeter version, mix in some sugar or your preferred sweetener after the laban has chilled.
Experiment with different mix-ins like chopped nuts, dried fruits, or even chocolate chips to add some crunch or sweetness.
Create a savory laban by adding herbs like mint, dill, or parsley, along with some minced garlic or onion.
Make a lactose-free version by using lactose-free milk and lactose-free yogurt as the starter.

Recipe overview

Laban, also known as yogurt in many parts of the world, is a creamy, rich, and tangy fermented milk product that is a staple in many Middle Eastern diets. This homemade version is easy to prepare, requiring only two ingredients and a bit of patience as the milk ferments. The fermentation process gives the laban a distinct tart flavor and thick consistency that sets it apart from regular milk. The process of making laban is simple, yet it delivers a deeply satisfying and versatile product. You can enjoy it plain, sweeten it with a bit of honey, or use it as a base for savory dishes like tzatziki sauce or as a cooling element in spicy dishes. It's a rewarding kitchen project that delivers on both taste and nutrition.

Common questions

How long does it take for the laban to thicken? It typically takes around 12 to 24 hours for the laban to thicken. The longer it sits, the thicker it will become.
Can I use a different type of milk? While cow's milk is commonly used for making laban, you can also use goat's milk or sheep's milk if you prefer. The process will be the same.
Can I use store-bought yogurt as a starter? Yes, you can use store-bought plain yogurt as a starter for this recipe. Just make sure it contains live active cultures.
Can I use low-fat or skim milk? Yes, you can use low-fat or skim milk to make laban. However, keep in mind that the resulting laban may be slightly thinner and less creamy compared to using full-fat milk.
Do I need to sterilize the equipment before making laban? It is not necessary to sterilize the equipment for making laban. However, make sure the utensils and containers you use are clean and free from any residual flavors or odors.
What should I do if the laban doesn't thicken? If your laban doesn't thicken after the recommended time, it may be due to various factors such as low room temperature or using yogurt without enough live cultures. You can try placing it in a warmer spot or using a different brand of yogurt as a starter.
How long can I store the laban in the refrigerator? Laban can be stored in the refrigerator for up to 1 week. Make sure to keep it in a sealed container to maintain its freshness.

Serving dishes and utensils

Pot - A pot is needed to heat the milk and mix the ingredients.
Thermometer - A thermometer is helpful to check the temperature of the milk.
Bowl - A bowl is needed to mix the yogurt with a small amount of warmed milk.
Lid - A lid is used to cover the pot during the fermentation process.
Towel or Blanket - A towel or blanket is wrapped around the pot to keep it warm during fermentation.
Refrigerator - A refrigerator is used to cool the laban after fermentation.
Stirring utensil - A stirring utensil, such as a spoon, is needed to mix the ingredients.

Origin stories

Laban, a kind of yogurt, is a cherished staple in the Middle Eastern diet, with roots that can be traced back to ancient times. It's said that the art of yogurt making traveled from Central Asia to the Middle East, where the warm climate provided the perfect conditions for the milk to ferment. Nomadic tribes, who primarily subsisted on a diet of milk and meat, would store their milk in animal-hide bags, and as they moved, the combination of heat and movement caused the milk to ferment and thicken into yogurt. This accidental discovery not only added a deliciously tart and creamy food to their culinary repertoire, but it also allowed them to preserve their valuable milk for longer periods of time. Today, laban continues to be a favorite in many Middle Eastern households, enjoyed in its plain form or flavored with honey and spices. It also serves as the base for a variety of traditional dishes, attesting to its versatile and enduring place in the region's culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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