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

© 2010 Tony El Batal

ingredients

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• 1 L milk

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• 1 Tbsp curd / laban

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directions

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

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

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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.

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reference

• Hala Saliba

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