Yum...yogurt!

One of the staples of Lebanese cuisine is laban, or, as we say in English, yogurt. In fact, both the word Lubnan (Lebanon) and laban come from the word for 'white'. Many dishes we enjoy have yogurt as an ingredient. With the price of both fresh and powdered milk being so high, and with laban being such a major part of the Lebanese kitchen, it's much cheaper and easier to buy all the yogurt we need. In fact, the kids love to drink laban, made by combining equal parts yogurt and water in a blender and turning it on. So it's even cheaper to drink yogurt than milk.

Once we're back in the States I'll be back to making our yogurt. We love our yogurt and labneh and the cost of yogurt in the States isn't the same as here.

Here is an easy recipe for yogurt. It's time-consuming, but doesn't keep you busy. Most of the time is wait time. Easy to find other stuff to do as long as you don't get wrapped up in it and forget to watch the temperature.

Yogurt (Laban)

2 quarts whole milk (can use low-fat or skim just as easily)
2 Tbsp. yogurt starter

Place milk in a heavy saucepan (not aluminum) over medium heat. Bring to boil, being careful not to let milk scorch (no need to stir).

Remove from heat and let cool until lukewarm. Milk is ready if you can count to ten comfortably when you immerse your little finger into the milk. (Please make sure you wash your hands first.)

If milk is too cool return to heat and warm slightly, if too hot leave aside for a while longer to cool down. Place yogurt starter in a cup and add approximately 4 Tbsp. of warm milk. Blend together and add to the rest of the warm milk. Stir well. (Note: You may either use yogurt from the store or from your last homemade batch. If it's from your yogurt, take out the starter right after you make it and are ready to put it in the frig. If you wait until you're about out the yogurt left will be too runny and you won't have yogurt that sets properly. Voice of experience here...trust me!)

Yogurt mixture may be left in the same pot to set. Cover with a lid and wrap up in a heavy blanket. Place in a spot where mixture will not be disturbed for 5-6 hours or overnight. (I usually make it in the evening, wrap, and leave until morning. Otherwise I end up wishing I could move it because it's in my way.)

Put in whatever container you choose and store in the refrigerator.

Labneh (Yogurt Spread)

1 yogurt recipe
1 tsp. salt

Pour the cold yogurt into a cloth or cheese cloth bag doubled in thickness and tied. Hang and let drain for 1 day. (You can hang over night from your kitchen faucet.)

Remove yogurt from the bag and place in a mixing bowl. Add salt and mix well. Refrigerate in suitable covered container.

Spread on half a round of pita bread with olive oil drizzled on top. Roll up and enjoy. Or, put labneh in small bowl, drizzle with olive oil, and dip pieces of pita bread.

Yogurt Cucumber Salad

1 clove garlic
1 tsp. salt
2 cups yogurt
1 long English cucumber
1 Tbsp. mint leaves (chopped) or 1/2 Tbsp. dry mint

Crush garlic with salt in a salad bowl. Blend in yogurt. Slice through the length of the cucumber, then chop into thin slices. Add to yogurt mixture. Mix gently. Sprinkle the mint over top to garnish.

Sahtayn!