INGREDIENTS

INSTRUCTIONS

Laban (yoghurt) is essential to the Middle Eastern diet. It goes  under
many names but whatever it is called, it is ever present. Its  acidity
makes it a diet regulator. The laban culture is kept going in  the
Lebanese kitchen at all times. Family members who emigrate  usually
take a laban culture along with them to their new country. To  preserve
the culture they soak a clean handkerchief in fresh laban,  let it dry
carefully, wrap it in clean paper and put it in a safe  pocket.  When
preparing laban, temperature conditions must be exactly right  and the
culture must not be disturbed while it is working.  Scald milk and cool
to almost lukewarm. Stir the starter, which has  been saved from a
previous batch, until smooth. Thin with several  tablespoons of warm
milk. Stir starter into rest of milk. Mix well.  Cover bowl with a
china plate and wrap in a heavy wool cloth or  blanket. Leave
undisturbed in a warm, but not hot, place. In summer  laban usually
clabbers in about three hours; in winter it requires an  hour more.
When completely clabbered place in refrigerator. Do not  jar the laban
and thereby disturb the curd. Serve cold.  (From Food from the Arab
World Marie Karam Khayat and Margaret Clark  Keatinge, Khayat's, Beirut
1959)  Posted to JEWISH-FOOD digest V97 #004  From: Daniella De
Picciotto <daniela@dialdata.com.br>  Date: Sun, 5 Jan 1997 08:47:21
-0200 (EDT)

A Message from our Provider:

“Man is surrounded by the wonders of God.”