Laban Recipe

Prepare equipment

Sterilize or thoroughly wash the pot, whisk, spoon, thermometer and fermentation container (a clean glass jar, ceramic pot or insulated thermos). This reduces unwanted bacteria that can interfere with fermentation.

Heat the milk

Pour 1 liter whole milk into a heavy-bottomed pot and heat gently over medium heat until it reaches 82°C (180°F). Stir occasionally to prevent a skin or scorch. Hold at this temperature for 2–3 minutes to denature proteins for a smoother final texture.

Cool the milk

Remove the pot from heat and allow milk to cool to 43–46°C (110–115°F). Use an instant-read thermometer for accuracy. If you added milk powder, whisk it in while the milk is still warm so it dissolves evenly.

Inoculate with starter

Place 150 g plain yogurt with active cultures (or the measured freeze-dried starter rehydrated per package) into a small bowl. Temper the starter by whisking in about 100 ml of the warm milk until smooth, then whisk that mixture back into the pot of warm milk to distribute the cultures evenly.

Ferment

Transfer the inoculated milk to your fermentation container(s). Keep the mixture at a steady 40–43°C (104–110°F) for 6–10 hours, depending on desired tang. Shorter time (6–8 hrs) yields milder, creamier laban; longer time (8–10+ hrs) yields tangier, thicker laban. Maintain warmth by using an oven with just the light on, a yogurt maker, an insulated cooler with a warm water bottle, or a turned-off oven with a towel-wrapped container.

Check set

After 6 hours begin checking for set. The milk should have thickened to a custard-like consistency and pull away from the sides slightly when nudged. A tangy aroma indicates fermentation is complete.

Cool and chill

Once desired tang and thickness are reached, move the container to the refrigerator and chill for at least 4 hours (preferably overnight). Chilling stops fermentation and firms the texture.

Prepare for drinking

For a traditional laban drink, strain or whisk the chilled yogurt to a smooth consistency. Use a whisk, blender or hand-held frother to achieve a drinkable texture.

Thin & season

If you prefer a drink (rather than spoonable yogurt), gradually whisk in up to 200 ml cold water until you reach desired thickness. Stir in 1 tsp salt (or to taste) for savory laban. For a plain/tangy beverage skip the salt or sweeten lightly with honey if desired.

Serve

Pour laban into glasses over ice if desired. Garnish with mint leaves. Serve chilled. Keeps in the refrigerator for 5–7 days; stir or shake before serving as separation may occur.