Leban Yogurt
Discover the creamy delight of homemade Leban Yogurt, a simple yet satisfying recipe that transforms just two ingredients into a healthy and versatile staple. Made with whole milk and plain yogurt containing live active cultures, this Middle Eastern-inspired treat is gently heated, cooled, and left to ferment into a rich, tangy masterpiece. Perfect as a nourishing snack, a silky base for dressings and dips, or a topping for sweet and savory dishes, Leban Yogurt offers endless possibilities. With minimal effort and no special equipment required, this recipe allows you to enjoy the fresh taste of homemade yogurt while reaping the benefits of probiotics. Whether you enjoy it plain, drizzled with honey, or paired with your favorite flavors, Leban Yogurt is a must-try addition to your culinary repertoire!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain yogurt (with active live cultures)
Instructions
Pour the whole milk into a heavy-bottomed pot and place it over medium heat.
Heat the milk gently, stirring frequently to prevent it from scorching, until it reaches approximately 180°F (82°C). If you do not have a thermometer, this is when the milk begins to froth but has not started boiling.
Remove the pot from heat and allow the milk to cool to about 110°F (43°C). This should feel warm to the touch but not hot.
Take 2 tablespoons of the plain yogurt and mix it with 2 tablespoons of the cooled milk in a small bowl. Stir until smooth and well combined.
Whisk the yogurt mixture back into the pot of warm milk, ensuring it is evenly distributed.
Pour the milk-yogurt mixture into a clean container with a lid, or divide it into several smaller jars if making individual portions.
Cover the container(s) with the lid(s) or a clean kitchen towel, and keep them in a warm, draft-free spot for 8-12 hours until the yogurt has thickened and developed a tangy taste. A good place to store it is inside an oven with the light turned on or wrapped in a towel.
After the yogurt has cultured and set, transfer it to the refrigerator to chill and further thicken for at least 2 hours before serving.
Your Leban yogurt is now ready to enjoy! Serve plain, with a drizzle of honey, or as a base for dips and dressings.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 286 mg | 22% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
