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INGREDIENTS NEEDED FOR MAKING YOGURT
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This is a Lebanese yogurt recipe, known as "Laban" and which is one of the most delicious and healthy mediterranean yogurts!
This ancestral yogurt recipe simply transforms 5 L of milk into yogurt using a bit of yogurt as a starter.
The bowl is intentionally made of terracotta so it preserves heat while it can be directly used on the gas stove.
It results in a delicious Laban, which is closer to the Greek yogurt than non-mediterranean thick and creamy yogurts.
The bowl is intentionally made of terracotta so it preserves heat while it can be directly used on the gas stove.
It results in a delicious Laban, which is closer to the Greek yogurt than non-mediterranean thick and creamy yogurts.
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How to transform the fresh cow's milk into yogurt
Pour the milk in the terracotta cooking bowl and put it at low heat for a few minutes then increase the stove heat to medium. This is to progressively heat the terracotta in a manner not to risk cracking it.
Keep stirring the milk.
Once you feel the milk is getting hot, start testing its temperature with your finger as shown.
The rule is that you should withstand the heat while counting to 10 precisely!
Once you feel the milk is getting hot, start testing its temperature with your finger as shown.
The rule is that you should withstand the heat while counting to 10 precisely!
Once the finger test is met, remove from heat, pour in immediately the yogurt and stir well.
Cover immediately your hot yogurt with a thick blanket and towel after using a plate as a lid on the terracotta bowl.
Keep your yogurt covered overnight if you're proceeding at evening or for 10-12 hours if you're doing so during the day.
You can taste your fresh Lebanese yogurt (Laban) at the early hour of the morning or use it while cooking your favorite Mediterranean dish.
Bon Appétit !
Bon Appétit !
