Lebanese Laban Yogurt
Creamy, tangy, and utterly versatile, Lebanese Laban Yogurt is a homemade delight that brings the authentic flavors of Lebanon to your kitchen. Made with just two simple ingredients—whole milk and plain yogurt with active cultures—this recipe transforms basic pantry staples into a rich, probiotic-packed yogurt that’s perfect for both savory and sweet dishes. With minimal prep time and an easy fermentation process, this traditional recipe yields a silky, smooth texture and a subtly tangy taste. Serve it chilled on its own, stir it into dips like tzatziki, or use it as the base for your favorite Lebanese recipes. Whether you're embracing Middle Eastern cuisine or simply exploring homemade yogurt, this recipe is a must-try for its simplicity and incredible depth of flavor.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain yogurt (with active cultures)
Instructions
1. Pour the whole milk into a medium-sized saucepan and place it over medium heat.
2. Heat the milk until it just reaches a gentle boil (around 180°F or 82°C), stirring occasionally to prevent it from scorching at the bottom.
3. Once the milk reaches the desired temperature, remove it from the heat and let it cool to about 110°F (43°C). This is the ideal temperature for incorporating the yogurt starter.
4. In a small bowl, mix 2 tablespoons of plain yogurt with a few tablespoons of the cooled milk to create a smooth mixture.
5. Gently stir the yogurt-milk mixture back into the cooled milk in the saucepan until well combined.
6. Pour the mixture into a glass or ceramic bowl (or evenly distribute into jars if using individual containers). Cover the bowl with a clean kitchen towel or plastic wrap.
7. Place the covered bowl in a warm spot, such as an oven with the light turned on, or wrap it in a towel to maintain warmth.
8. Allow the yogurt to ferment undisturbed for 6 to 8 hours, or until it has thickened and developed a tangy flavor. The longer it ferments, the tangier it will become.
9. Once the yogurt has set, transfer it to the refrigerator to chill for at least 2 hours before serving.
10. Serve as is, or use it as a base for dips, sauces, or traditional Lebanese dishes. Store in an airtight container in the refrigerator for up to 7 days.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 48.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 11.1 mcg | 56% | |
| Calcium | 1240 mg | 95% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1512 mg | 32% | |
*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.
