HOMEMADE LABAN - YOGHURT-ZABADEE
لبن الزبادي -اللبن الرائب- أو الروب أو الروبة.
its also known as Yogurt- Yoghurt - balkan yogurt
in iraq there is a very famous yogurt known as ( laban arbeel , as its produced in hawleer - arbeel city and its very delicious
yogurt IT IS : a dairy product produced by bacterial fermentation of milk.
Yields 2 Quarts Yogurt.
Yogurt is found in all middle eastern homes, large or small, rich or poor. It is one of the cornerstones of middle eastern (or mainly shamee) cooking. Even though decent plain yogurt can be bought, you should try to make your own at least once. It is very satisfying and the sweet taste is just unequaled, especially if you are going to use it to make Labneh.
2 Quarts (1.9L) Milk (usually 2% or whole)
¼ cup Starter (plain yogurt with active cultures, either store bought or saved from the previous yogurt batch.)
If using frozen yogurt as a starter: Remove it from the freezer and allow to defrost in the fridge for a few hours or put the container in a hot water bath for about one hour (that’s what I do) but NEVER microwave it.
Heat up the milk until almost boiling, then let it cool slightly. I know when it is ready by administering the "index-finger test": The milk is ready if it is cool enough for me to keep my CLEAN finger in it for no more than 10 seconds (it should still be quite hot and not lukewarm).
NOTE : Yoghurt has nutritional benefits beyond those of milk: people who are moderately lactose-intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture.