preparation: 20 min | difficulty: ★★★★★

© 2010 Tony El Batal

ingredients

• ---

• 1 L milk

• ---

• 1 Tbsp curd / laban

• ---

directions

1. In a deep sauce pan bring the milk to a boil; Then turn off the heat and allow to cool.

---

2. Once it reaches around 30°C add 1 Tbsp of curd and mix well.

---

3. Transfer it into a glass airtight container and wrap it well with a cloth; the laban is ready and can be kept in a refrigerator.

---

reference

• Hala Saliba

• ---

Tags: curd, laban, milk

This entry was posted on Tuesday, August 3rd, 2010 at 10:31 pm and is filed under provisions (mouné). You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.