Laban - cooking recipe

Ingredients

2 qt. milk
3 Tbsp. starter (Laban from previous batch)

Preparation

Bring milk to a boil.
When milk rises to top of pan, remove from heat and allow to cool.
In a large Pyrex bowl, mix starter until smooth.
As soon as milk has cooled, when you can hold finger in milk and count to 10, pour milk into bowl, stirring very well.
Cover tightly with lid and heavy bath towel.
Keep in warm place for at least 7 hours or overnight until thickened (do not disturb).
Remove excess water by placing terry cloth over Laban. Refrigerate.