Leban - Middle Eastern Yogurt

1 Gallon (2 liters) 3% (or higher) Milk
5-6 tblsp of good Bulgarian yoghurt or a natural nothing artifically added yoghurt of your choice!


Procedure:
Pour the milk into a large heavy saucepan. Bring to a boil. Turn off heat and let the milk set until it is cool, skimming off the dried skin that accumlates on top. The milk is cool enough when you can insert your little finger into the milk and be able to count to ten comfortably. This is the trick of my Aunt Linda, a terrific cook of Middle Eastern food!

Put the starter yoghurt into a small mixing bowl and add the cooled milk to this mixture 1 tablespoon at a time. Add several spoons and mix well. Whisk this starter mixture into the saucepan. Pour the milk into a clean gallon jar and cover tight with a lid. Wrap a large Turkish towel, including the bottom of the jar, and set in a warm corner without drafts and leave there for at least 8 hours. The yoghurt should be set. Put in the refrigerator for at least a couple of hours before using.