This Lebanese homemade yogurt recipe, or laban in Arabic, is simple and easy to make using two ingredients: a starter yogurt and milk. This recipe doesn't need any fancy gadgets, just a stovetop pot and towel.

yogurt in a pot on the counter next to a napkin

This homemade yogurt recipe is failure-proof and the easiest, simplest way to make homemade yogurt. My family makes a big batch of homemade yogurt every two weeks.

Laban is the first step to making labneh, a popular thick yogurt dip that's similar in texture to Greek yogurt. Use homemade yogurt for Lebanese yogurt sauce with cucumbers (khyar bi laban) or kibbeh labanieh. Or, serve this creamy yogurt with grape leaves.

Ingredients

Whole milk: Use whole milk for creamy homemade yogurt. I prefer grass-fed organic milk. I do not recommend skim milk or part-skim milk.

Plain full-fat yogurt: Use unsweetened plain full-fat cow's milk yogurt. Plain yogurt differs from plain Greek yogurt. I recommend plain yogurt.

How to Make Homemade Yogurt (Laban)

Add the milk to the stovetop pot on high heat. Bring the milk to a boil, then turn off the stove. Pro Tip: Monitor the milk closely so the milk doesn't boil over.

Allow the milk to cool down until you can hold your (clean) finger in the milk for 10 seconds. Skim the film off of the heated milk.

grab some milk to add to the starter yogurt

Scoop two cups of warm milk and mix with two cups of starter yogurt.

Whisk the starter yogurt and milk together until smooth in a separate bowl.

Add the yogurt and milk mixture back to the milk.

Cover the milk with the pot cover and wrap it in a towel.

Let the yogurt sit covered for 24 hours at room temperature or in a slightly warm place in the house. If you would like sour yogurt, allow the yogurt to sit covered for 48 hours at room temperature.

The yogurt may have more whey than store-bought yogurt, which is normal. If you want to thicken the yogurt, strain the yogurt using a thin cotton cloth or kitchen sack towel.

Lumpy Yogurt

The yogurt may look lumpy or curdled. It's optional to use a whisk to smooth it out.

Tips and Tricks

Watch the milk while it boils, so it doesn't boil over and make a mess.
Keep the yogurt wrapped in a towel. The yogurt needs a warm room temperature environment.
Do NOT use a thickening agent like corn starch. If you want thicker yogurt, you can strain the yogurt with paper towels (similar to how labneh is made). Place a strainer on top of a large bowl. Add two layers of paper towels, then pour the laban yogurt on top. You can also use a cloth bag or cloth cotton towels.

Substitutions and Variations

Make goat yogurt using goat milk (and goat yogurt) instead of cow's milk.
This method uses live yogurt cultures from a starter yogurt. However, yogurt can be made with a freeze-dried yogurt starter.
Make cucumber yogurt salad by mixing diced English cucumbers (or Persian), crushed garlic, dried mint, and salt.

📋 Recipe