INGREDIENTS

INSTRUCTIONS

Source: ½Food from the Arab World»  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.  Posted to JEWISH-FOOD digest V97 #027 by Daniella De Picciotto
<daniela@dialdata.com.br> on Jan 23, 1997.

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