Laban (Yogurt) - cooking recipe

Ingredients

1 qt. milk
1 small container plain yogurt

Preparation

Rinse kettle out with cold water.
(This will make it easier to clean later.)
Pour in the milk, bring to a boil until bubbles form on top.
Watch so milk doesn't scorch.
Let milk sit until it is cold.
At night time, put back on stove and let the milk get barely lukewarm.
Take container of yogurt; mix it with some of the milk, then mix well with rest.
Put a lid on the kettle, cover with a warm blanket, and set it in the oven.
In the morning, put the kettle in refrigerator with a clean cloth on top of the Laban. This will absorb the whey.
Wring out and put back until it is the consistency you want it.
Put in containers in refrigerator. Makes 4 cups.