Leban - Middle Eastern Yogurt

Why should you make homemade yogurt? Because it is easy, economical, and has much more health benefits for you than you can find in your supermarket. It is really hard to find a supermarket brand that does not have something artificial added, i.e., pectin, modified food starch - and I'm talking about the "organic" brands! Read the label of your favorite brand and you'll be surprised. 


Homemade yogurt must have a very good starter! So go to the health food section of your supermarket and see if you can find one without pectin or starch and use this. It must have live cultures and be organic to be beneficial to your health.


The benefits of adding yogurt to your diet has a mile-long list. The main reason is what it adds to your gut, enabling an environment that will maximize digestion. You might even find that you can tolerate homemade yogurt better than store-purchased brands. 


I add cream for an extra creamy yogurt that is superb for just about anything, especially desserts.

INGREDIENTS

1 Gallon (2 liters) (or higher) organic whole Milk
2 pints organic heavy cream (optional)
5-6 tblsp of good natural, plain, organic yogurt (nothing artifically added)

PROCEDURE

Pour the milk into a large heavy-bottomed stockpot and add a candy thermometer on the side. Bring the milk up to about 195-205 degrees Fahrenheit, stirring slowly so it does not burn.  Once you see the foam on the top with bubbles, it is ready.

Turn off the heat and move to a different burner; let the milk rest uncovered until it is cool, skimming off the dried skin that accumlates on top. 

The milk is cool enough when you can insert your little finger into the milk and be able to count to ten comfortably. (This is a great little trick of my Syrian Aunt Linda, a terrific cook of Middle Eastern food!) The temperature should be about 110 degrees Fahrenheit.

Once it is the proper temperature (too hot and it will kill the starter, too cool and it will not ferment), put the starter yogurt into a small mixing bowl and add the cooled milk to this mixture, one soup ladle at a time. Add several spoons and mix well. 

Whisk this starter mixture into the stock pot of cooled milk. 

Pour the milk into a clean gallon jar, or the stockpot, and cover tight with a lid. Wrap a large Turkish towel, including the bottom of the jar; set in a warm corner of your kitchen (without drafts) and leave there for at least 8 hours, or overnight, and even up to 12 hours. 

The yogurt should be set. Put in the refrigerator for at least a couple of hours before serving.