Left Continue shopping
Your Order

You have no items in your cart

Laban (Yogurt)

Laban is side plate with a variety of Lebanese specialties such as with eggs for breakfast, stuffed grape leaves for lunch, or even as a late night snack as a drink (just pour into a glass, put half a teaspoon of salt and mix well!) It is also the foundational ingredient in many recipes such as labneh, shanklish and yoghurt salads. 
Laban (Yogurt)

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Serving Size : 4 servings

Ingredients you will need

  • 2 Quarts of milk
  • 1 tablespoon of previously made laban, or store-bought Greek yogurt



  1. Pour the milk in a pot and bring it to a boil
  2. The milk will start rising after 10-15 minutes. Once this happens, turn the stove off and wait for the milk to cool down to 118.5° Fahrenheit (48° Celsius). This should take approximately 20 minutes.
  3. Once the milk has cooled to 118.5° Fahrenheit, take one tablespoon of culture and put it into a small bowl or cup, grab a few tablespoons of the warmed milk and mix it with the culture together for a few seconds to break it down, then pour the mixed culture into the pot.
  4. Transfer the milk into an air-tight glass container, then cover it well with a heavy towel for a minimum of 5 hours, or better yet, overnight.
  5. The next day, transfer the container to the fridge and leave another 24 hours to allow the milk to thicken into yoghurt. It needs that time to thicken otherwise if you try to eat it too early, you’ll be drinking milk, not eating yoghurt.
  6. We suggest you reserve some of the laban in a separate container in the fridge for the next time you want to make a fresh batch.
Our Mission
Follow us
Share Your Recipe
Chat With Us