Homemade yogurt is far and away better than store-bought yogurts. That's a fact. Though it may seem daunting, yogurt is so easy to make at home. I'm going to be teaching you the top yogurt of them all, leban. Leban is a Lebanese yogurt that is as thick as mascarpone or cream cheese but so much tangier. It is made with two ingredients...yes, two ingredients only! It's incredibly easy to make, deliciously tangy, and very versatile. We use leban (Lebanese yogurt) mainly as a dip for many different foods. It's served with everything from kibbeh to meat pies to rice and so much more.
REASONS YOU SHOULD TRY THIS RECIPE:
- Easy homemade yogurt that's so delicious
- You know what's in it unlike what you get at the store
- This yogurt goes with so many Middle-Eastern dishes
How to Make Leban (Lebanese Yogurt):
- First, pour the whole gallon of whole milk into a very large bowl. Microwave the milk for 55 minutes and 55 seconds. Halfway through, use a fork to remove any skin that has developed on top and discard. Continue to microwave until finished. Carefully remove the bowl from the microwave and place it on the counter.
- Allow the milk to cool to room temperature. As it cools, it will likely develop another skin on top. Again, remove and discard the skin.
- After the milk finally cools, after a few hours, gently mix in the store-bought leban. Cover the bowl with aluminum foil and then cover it with a blanket or thick towel. Allow this mixture to sit out at room temperature overnight.
- The next day, during the morning or afternoon, remove the blanket and foil. Place about three or four layers of paper towels gently on top of the surface of the leban. Re-cover with the foil and place it in the fridge to cool overnight. The next day or whenever you're ready to serve it, gently peel off a portion of the paper towels. Scoop out as much leban as you need and enjoy.
- Be sure that after you use what you need, place the paper towels back onto the top and cover it back up with the foil. Then, store it in the fridge until you're ready to use more. Enjoy!
- Note: Leban lasts up to two weeks in the fridge. Be sure to change the paper towels once a week so no mold develops over time.
SOME MORE GREAT LEBANESE RECIPES:
- Lebanese Cold Cucumber Salad | Leban Wa Khyar
- Homemade Lebanese Spinach Pies (Fatayer bi Sabanekh)
- Kafta in Pita Bread
Leban (Lebanese Yogurt)
Delicious tangy Lebanese yogurt.
Ingredients
- 1- gallon whole milk
- 32 oz store-bought or homemade leban Lebanese yogurt with live cultures
Instructions
- First, pour the whole gallon of whole milk into a very large bowl. Microwave the milk for 55 minutes and 55 seconds. Halfway through, use a fork to remove any skin that has developed on top and discard. Continue to microwave until finished. Carefully remove the bowl from the microwave and place it on the counter.
- Allow the milk to cool to room temperature. As it cools, it will likely develop another skin on top. Again, remove and discard the skin.
- After the milk finally cools, after a few hours, gently mix in the store-bought or homemade leban. Cover the bowl with aluminum foil and then cover it with a blanket or thick towel. Allow this mixture to sit out at room temperature overnight.
- The next day, during the morning or afternoon, remove the blanket and foil. Place about three or four layers of paper towels gently on top of the surface of the leban. Re-cover with the foil and place it in the fridge to cool overnight. The next day or whenever you're ready to serve it, gently peel of a portion of the paper towels. Scoop out as much leban as you need and enjoy.
- Be sure that after you use what you need, place the paper towels back onto the top and cover it back up with the foil. Then, store it in the fridge until you're ready to use more. Leban lasts up to two weeks in the fridge. Enjoy!
Video
Notes
Make sure to change the paper towels once a week so no mold develops.
Instead of store-bought leban, make sure to save some of this batch to use in your next batch of homemade leban.
Store in the fridge for up to two weeks.
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