Put milk into a heavy pan. Heat on low flame until it comes just to a boil. Remove from heat
immediately.
Pour milk into a heavy bowl or crock. Let cool until you can hold your (clean) finger in for a
count of 15 (seconds).
Stir in rawbi or yogurt starter.
Cover, wrap in towels to keep warm, and place in a draft free area.
Let stand for 5-6 hours.
When laban is set, remove rawbi for your next batch.
Refrigerate.
(Remove fresh Roubee for next batch before stirring)
Originally Submitted
11/1/2012
0 Out of 5 from
0 reviews
You can add this Laban recipe to your own private DesktopCookbook.