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easy homemade yogurt in a pot
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5 from 5 votes

Easy Lebanese Homemade Yogurt (Laban)

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.
Servings: 16

Ingredients

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

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