Laban(Yogurt)

Directions

1. 1
   Heat the milk in a stainless steel saucepan, over medium high heat to 180-200°.
2. 2
   Use a candy thermometer.
3. 3
   Do not let the milk scorch or boil over.
4. 4
   Let the milk cool on the stove top to 120°. If the milk cools too much, you can give it a little heat to bring it back up to 120°.
5. 5
   For the starter, you should save some from a previous batch or buy plain, unflavored yogurt from the store.
6. 6
   Be sure to buy a brand that has a live culture such as Dannon's. Wait until the milk has cooled
7. 7
   to 120° or when you can keep your little finger in milk comfortably and count to 10.
8. 8
   In a small bowl, stir 2 tbsp. starter until smooth and add a little of the warm milk to warm the starter and thin it a little. Then thoroughly stir the starter into the pan of warm milk and cover the pan with a lid. Then wrap the pan with layers of clean towels and place in a warm, draft free place for 4 hours. The oven is a good place and you can warm it (not Hot!) a little (about 100°) and turn if off before you put in the pan of yogurt. If the yogurt still has not set in 4 hours, leave it longer and check hourly. If you make it late at night, you can leave it overnight. After it has set, refrigerate immediately.
9. 9
   Excess moisture can be absorbed with paper towels placed on top of the yogurt.
10. 10
    Be sure to save a starter for the next batch. The recipe can easily be doubled when you need a greater quantity for cooking.
11. 11
    Makes 1 quart.