Herbed Laban (Yogurt Cheese)

  1. Mix milk with 500ml water
  2. Add 500ml boiling water
  3. Stir in yogurt
  4. Cover with plastic bag
  5. Leave sitting in the sun 6-12 hr (until it becomes yogurt)
  6. Pour off water that has accumulated on top
  7. Stir salt into yogurt
  8. Pour combination into a bandanna lined colander
  9. Let drain 24 hr (refrigerated if possible) until cheese is dry to the touch
  10. Roll cheese into balls in mixture of minced mint, cumin and paprika
  11. Put balls into jar and cover in olive oil
  12. Good for 1-2 weeks without refrigeration