We are so honored to host a guest post for our Ramadan crafts 30-day challenge from Mazen Kassis, president of Milano Pizza.
Mazen is sharing how easy it is to make lebaneh by starting with milk to make yogurt and then turning that yogurt into a delicious snack that can be found in most Arab households.
For all my friends who’d like to make their own home-made yogurt!
Too simple to fail 🙂
To avoid having the milk stick to the bottom of the pot, I bring the bagged milk to, almost the boiling point while in their bags, as shown.
Then I hold the bag up by pinching one corner and with the biggest chef knife, I stab, and slice open the bottom corner of the bag, pouring the milk into my now-empty pot. (I purposely use the biggest knife to keep my hands clear of the hot milk. Also slice down and through the bottom of the bag, quickly to prevent the milk from spraying).
I put the pot back on the stove and bring the milk to a boil.
Putting the pot in the sink full of cold water, will bring down the temperature quicker, as it needs to come to app. 145* or the old fashion way, is to put your finger in the milk until you can barely withstand 12 seconds.
Now you add in your yogurt culture from a store-bought plain yogurt or save some from the end of your homemade batch to make your next.
Once you’ve added your yogurt, cover the pot and wrap it tightly with 1 or more blankets for insulation and let sit for 24 hrs.
Chill and enjoy 🙂
Now to turn this homemade yogurt into lebaneh!
Easiest way is to use a pillowcase! Make sure it’s clean with no holes. Turn it inside out, so the yogurt doesn’t get caught up in the seams or the loose strings.
Pour the homemade yogurt into the bag, tie a knot closest to the yogurt.
Place the pillowcase in a strainer, placed on top of the pot.
Then using the lid placed upside down, apply a little weight to the yogurt, helping to press the water out. This can of ketchup applies the perfect amount of pressure.
Allow to strain for a few hours, then loosen the bag to lower the knot as the volume is lessened by the strained water.
I allow the water to strain for 24 hours at room temperature and done!
Empty your lebaneh into a bowl and add salt to taste.