Strained yogurt

Laban (Arabic لبن, Laban DMG ) is a soured milk with certain bacteria, which was made more durable that way. Laban is made from the milk of cows, camels, sheep and goats.

Laban is an important part of the Middle Eastern diet. Especially in the Arabian Peninsula and in the countries of Iraq, Syria, Jordan, Lebanon, Palestine and Egypt Laban is very popular as opposed to fresh milk. Especially with the Bedouins Laban is very important.

In Saudi Arabia, Laban is the most widely used milk product. It is mostly consumed without further preparation. Laban with chocolate flavor was in contrast to preparations of fruit on the market do not prevail. Laban from milk powder is marketed successfully.

Laban can be in about three to four hours from a few spoons already produce finished Laban. Stir the Laban into lukewarm milk and then maintains this temperature. Similar to yogurt or sour milk to increase the lactic acid bacteria and produces a larger amount of Laban.

Labne is the dehydrated variant of Laban. It is a firm fresh cheese-like in consistency Rahmjoghurt, served in the Levant as mezze, for example in the form of small balls, marinated in olive oil ( Labaneh ).