{"id":37305,"date":"2024-08-01T11:39:02","date_gmt":"2024-08-01T09:39:02","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=37305"},"modified":"2024-08-01T11:39:02","modified_gmt":"2024-08-01T09:39:02","slug":"how-to-make-yoghurt","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/how-to-make-yoghurt\/","title":{"rendered":"How to make yogurt – Lebanese style"},"content":{"rendered":"\n

How to make yoghurt<\/strong>? Making yogurt yourself is really super easy and can be done without a machine. I learned it from my mom, of course – the Lebanese way. Lebanese homemade yogurt is called laban<\/strong> and my mother always made a huge pot full of it. We often used it to make labneh<\/a> or labneh balls<\/a>.<\/p>\n\n\n\n

Two ingredients for Lebanese yogurt<\/h2>\n\n\n\n

To make your own yogurt without a machine, you only need 2 ingredients<\/strong>: Whole milk<\/strong> and yogurt<\/strong>. You can of course also use milk and starter cultures, but I always do it my mom’s way. Even if it sounds a bit strange to use yogurt to make yogurt, because you will need yogurt in any case… a bit confusing, but we need the bacteria. <\/p>\n\n\n\n

Aaaah bacteria?! Don’t worry, bacteria are not always bad, they can also be very useful – as in this case. It’s about the lactic acid bacteria<\/strong> that break down the milk sugar<\/strong> (lactose) and turn it into lactic acid<\/strong> (lactate). Lactic acid is important for the fermentation process<\/strong> of milk and also gives it its taste. <\/p>\n\n\n\n

\"How<\/a><\/figure>\n\n\n\n

Which yogurt is suitable as a starter culture?<\/h3>\n\n\n\n

First of all, it is important to clarify that you are using natural yogurt<\/strong>.\nThen it is also important to check whether it has been heat-treated or not.\nHeat-treated yoghurt is not<\/strong> suitable for making yoghurt yourself, as its yoghurt cultures are dead<\/strong>.\nYou therefore need a non-heat-treated<\/strong> yogurt as a starter with cultures that are<\/strong> still alive<\/strong>. <\/p>\n\n\n\n

And what about milk?<\/h3>\n\n\n\n

You can actually use any milk, regardless of its fat content. But the more fat<\/strong> the milk has, the creamier<\/strong> the yoghurt will be. That’s why my family always uses whole milk for this recipe – we like it creamy. <\/p>\n\n\n\n

How to make yogurt without a machine<\/h2>\n\n\n\n

We have already answered the question of the right ingredients for laban. Now it’s a question of which factors are decisive for the preparation. And there are two factors<\/strong>: temperature<\/strong> and time<\/strong>. Of course, a few aids are also allowed and should be used, namely: a pot<\/strong> + lid, a thermometer<\/strong> and a blanket<\/strong>. <\/p>\n\n\n\n

If you’re wondering what the blanket is needed for – we need it to keep warm<\/strong>. My mother actually always wrapped the pot in a warm blanket to keep it at the right temperature. <\/p>\n\n\n\n

To make your own Lebanese Laban yogurt, simply follow these steps (you will find the exact instructions below in the recipe card)<\/p>\n\n\n\n

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  1. Heat the milk in a large pan and then leave to cool slightly. <\/li>\n<\/ol>\n\n\n\n
    \"Heat<\/a><\/figure>\n\n\n\n
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    1. Remove some of the milk and mix with the yogurt.<\/li>\n<\/ol>\n\n\n\n
      \"Milk<\/a><\/figure>\n\n\n\n
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      1. Pour the yoghurt and milk mixture back into the milk pot and stir.<\/li>\n<\/ol>\n\n\n\n
        \"Make<\/a><\/figure>\n\n\n\n
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        1. Place the pot in a warm place and wrap it with the blanket.<\/li>\n\n\n\n
        2. Leave the yogurt to stand for approx. 12 hours until it has thickened.\nThe longer it stands, the thicker or firmer it becomes. <\/li>\n<\/ol>\n\n\n\n
          \"Homemade<\/a><\/figure>\n\n\n\n
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          1. Decant the yogurt and place in the fridge.<\/li>\n<\/ol>\n\n\n\n

            Tips & tricks for delicious laban<\/h2>\n\n\n\n
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            1. You can also check the temperature with your fingers!\nIf you can hold your finger<\/strong> in the warm milk and count from 1 to 9<\/strong>, then the milk is at the right temperature to add the yoghurt starter. <\/li>\n\n\n\n
            2. To cool the milk down more quickly<\/strong>, you can fill a bowl with water and ice cubes.\nThen place the milk pot on top and stir the milk until it reaches 45 \u00b0C<\/strong>. <\/li>\n\n\n\n
            3. Does the room temperature fluctuate or is it a bit cold?\nThen put the milk pot in the oven at 40 \u00b0C<\/strong> for 10-12 hours<\/strong>. <\/li>\n\n\n\n
            4. You can tell how firm the yogurt is by gently jiggling the pot. <\/li>\n\n\n\n
            5. Once the Lebanese yogurt has reached the right consistency, pour it into portion-sized (sterile) containers and place them in the fridge.\nIt will keep there for about 2 weeks<\/strong>. <\/li>\n<\/ol>\n\n\n\n
              \"Homemade<\/a><\/figure>\n\n\n\n

              So you really don’t need to be a professional chef to make yogurt.\nSo give this simple recipe a try. I wish you lots of fun and bon app\u00e9tit.<\/p>\n\n\n\n

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              Recipe for making your own Lebanese-style yogurt<\/h2>\n\n\n
              <\/div>
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              \"Laban<\/div>\n \n<\/div>\n\n
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