Leban (Yogurt)

Directions

1. 1
   ["Pour the milk into a pot. Heat the milk until it is almost boiling, stirring with a metal spoon. You'll see small bubbles form around the edges and steam beginning to rise.", "Check the temperature- it should be around 180-185\u00b0F You can use a candy thermometer if you want. Remember to heat slowly and stir often to prevent scorching.", "Allow the milk to cool at room temperature. Stir frequently in order to accurately check the temperature. In Lebanon, they cool it till they can stick their pinky finger in for 10 seconds, but it's better to use a thermometer. It should reach 112\u00b0F.", "Don't proceed until the milk is below 120F(49C), and don't allow it to go below 90F (32C). 105-110 (41-43) is optimal.", "Add nonfat dry milk, if desired. Nonfat dry milk will thicken and increase the nutritional content of the yogurt.", "Add the starter. The first time you make your own yogurt, use store-bought plain yogurt. Be certain it has \"active cultures\"" on the label. For each quart of your cooled milk