Directions: |
Directions:Directions:
Put the starter in a glass cup large enough to hold it and 4-6 T of hot milk. Let it come to room temperature.
Pour the milk into the bowl and microwave until it boils. I’m not sure this is necessary if you’re using UHT milk (which nearly all milk is these days,) but I’ve never tested it. Once the milk boils, remove it from the microwave and place on a heat-proof surface. Place the probe in the milk and rest in on the rubber rim of the bowl, if it has one. If it doesn’t, clip a bulldog clip on the rim and thread the probe through the levers.
Check to see that temperature is more than 200F. Now let the milk cool. You will add the starter when the temperature is between 118 and 126F. I usually aim for 123F, since adding to a warmer starter makes a better finished product, in my opinion.
Adding the starter: I think that you can just pour it in, but I was taught to temper the starter by adding 4-6 T hot milk, a tablespoon at a time and stirring after each addition. I recommend taking the time to do this as the result will be smoother, Use two spoons. One for the milk and one to stir the starter. When you’ve finished tempering the starter, pour it into the milk and stir well.
Pour the milk into the glass jars, cover and put into the soft-sided cooler. The laben will be ready in four to five hours, but the longer you leave it, the more tart it will be.
Using the laben: When you make laben with cow’s milk, liquid will separate out once you begin to use the jar. You can either pour it out; use it to flavor stews, etc., or whisk the whole jar to reincorporate it.
When cooking laben, it will look curdled if it boils. It will still taste good, but it’s not pretty. To avoid this, either whisk in one beaten egg, while bring it to the boil; or make a slurry with some flour and water and pour it in; or us Wondra straight from the container. Stir/whisk until it boils, which will not be long. |
Personal
Notes: |
Personal
Notes: Equipment
1 soft-sided cooler (soft sided so that it can be folded and put away when not in use)
2 1-quart non-metallic containers (the laben will corrode metal. I use glass jars with plastic lids. Kimchee jars are perfect, but I happen to love kimchee.)
1 thermometer that registers temperatures between 115 and 130 F. (I use a probe thermometer.
1 microwave-safe bowl large enough to hold the milk and then some. I use an Oxo Good Grips.
Spoons and cups or small bowls
Optional: something to drain the laben in to make labaniya. Mother used cheesecloth bags that Daddy brought from the store. I have about a million, so I could send you some. However, I much prefer to used the Donvier yogurt cheese maker. I’ve never seen it in a store, but it’s all over the Internet, so it’s easy enough to get. It’s MUCH easier to use and clean than the bags.
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This recipe for Laben is from