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    Home » Recipes » Side Dish

    Easy Lebanese Homemade Yogurt (Laban)

    By Lily・Published: Jul 31, 2023・Updated: Oct 19, 2023・Post may have affiliate links.

    Jump to Recipe Print Recipe

    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 with a cover and towel.

    yogurt in a pot on the counter next to a napkin

    Laban is the first step to making labneh, a popular thick yogurt dip that's similar in texture to Greek yogurt. As a kid, I ate homemade laban with vermicelli rice whenever I had a stomach bug.

    Use homemade yogurt for Lebanese yogurt sauce with cucumbers (khyar bi laban) or kibbeh labanieh. Or, serve this creamy yogurt with grape leaves.

    What I Love About This Recipe

    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.

    We keep half of the yogurt to make labneh dip, and then we use the other half of the yogurt in other recipes like a peach yogurt smoothie, chicken biryani, or served alongside baked stuffed kibbeh.

    Ingredients

    ingredients needed to make homemade yogurt
    • 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.

    See the recipe card at the bottom of the post for quantities.

    How to Make Homemade Yogurt (Laban)

    add the whole milk to the pot

    Add the milk to the stovetop pot on high heat.

    boil the milk

    Bring the milk to a boil, then turn off the stove.

    Pro Tip: Monitor the milk closely so the milk doesn't boil over.

    skim the top off the milk

    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.

    add the milk to the starter yogurt

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

    add the yogurt starter to the milk

    Add the yogurt and milk mixture back to the milk.

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

    cover the yogurt with 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.

    homemade yogurt after 24 hours

    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.

    the yogurt is a little lumpy
    whisk the yogurt until creamy

    The yogurt may look bumpy or curdled. It's optional to use a whisk to smooth it out. Store the yogurt in the fridge for up to 2 weeks.

    close up view of homemade creamy yogurt

    Tips and Tricks

    • Watch the milk while it boils. It's easy for milk to boil over and make a mess, so watching the milk while you bring it to a boil is best.
    • Keep the yogurt wrapped in a towel. The yogurt needs a warm room temperature environment.
    • Use organic, grass-fed milk for the best-tasting yogurt.
    • 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.
    yogurt in a pot

    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.
    • Laban drink is a common yogurt drink in the Middle East. It's sour and less thick than yogurt.

    Equipment

    Use a large stovetop pot with a lid to boil and store the yogurt. Wrap the stovetop pot in a towel to keep the yogurt warm while resting at room temperature.

    Storage

    Store the homemade yogurt in an airtight container in the fridge for about two weeks.

    FAQs

    Can yogurt be made at home?

    Yes, yogurt can be made at home with basic kitchen tools: a stovetop pot, cover, and towel.

    How do I make homemade yogurt?

    Make homemade yogurt by bringing milk to a boil. Allow the milk to cool down to the point you can stick your finger in it for 10 seconds. Add the starter yogurt and mix. Cover the stovetop pot and wrap it with a towel. Let the yogurt form at room temperature for between 24 hours and 48 hours.

    Is making homemade yogurt worth it?

    It depends on how much yogurt you need. You can make one gallon of yogurt for the cost of one gallon of milk.

    How long does fresh homemade yogurt last?

    Fresh homemade yogurt lasts about two weeks in the fridge.

    Yogurt Recipes

    • close up view of kibbeh labanieh
      Kibbeh Labanieh (Kibbeh Balls In Yogurt)
    • close up of labneh made from store-bought yogurt
      Labneh Made From Store-Bought Yogurt
    • close up view of a pineapple peach and banana smoothie
      Peach Banana Pineapple Smoothie
    • cucumber mint yogurt in a bowl with fresh mint and dried mint
      Cucumber Yogurt Sauce (Khyar Bi Laban)

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    📋 Recipe

    easy homemade yogurt in a pot

    Easy Lebanese Homemade Yogurt (Laban)

    Author: Lily
    Course: Side Dish
    Cuisine: International
    Prep: 5 minutes mins
    Cook: 10 minutes mins
    Total: 15 minutes mins
    5 from 2 votes
    Print Pin Rate Email
    Servings 16
    This easy and simple Lebanese homemade yogurt (laban) is made with whole milk, two cups of starter yogurt, and a stovetop pot. It's the first step in making labneh.

    Ingredients
     
    US Customary - Metric

    • 1 gallon whole milk
    • 2 cups of plain full-fat yogurt

    Instructions

    • Bring the milk to a boil in a stovetop pot, then take it off the heat.
    • When you can hold your clean finger in the cooled milk for a full 10 seconds, the milk is ready for the starter yogurt. Mix two cups of starter yogurt with two cups of cooled milk in a separate bowl. Pour the yogurt and milk back into the milk.
    • Cover the stovetop pot and wrap it in a towel. Allow the yogurt to form for 24 to 48 hours.

    Notes

    • If desiring more tangy yogurt, keep the yogurt forming at room temperature for 48 hours.
    • Once the yogurt is formed, store it in an airtight container in the fridge for up to two weeks.

    Nutrition

    Serving: 1cup | Calories: 154kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 36mg | Sodium: 128mg | Fiber: 0g | Sugar: 12g

    More Amazing Side Dishes

    • homemade Lebanese vermicelli rice.
      Lebanese Vermicelli Rice
    • fire roasted eggplant dip with garlic and mint
      Mediterranean Grilled Eggplant Dip
    • close up view of baked mac and cheese.
      Baked White Cheddar Mac and Cheese
    • batata harra garlic and cilantro fried potatoes
      Batata Harra (Lebanese Garlic Cilantro Potatoes)

    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

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      Recipe Rating




    1. Judy

      May 14, 2022 at 10:26 am

      5 stars
      Simple and easy way to make yogurt at home the old fashioned way

      Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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