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    You are in: Home / Greek / Leban (Yogurt) Recipe
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    Leban (Yogurt)

    Average Rating:

     2 Total Reviews

    Showing 1-2 of 2

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    • on February 02, 2012

      I've made this several times now and it has turned out well every time. Thanks for the clear and specific instructions!

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on February 07, 2011

      I've been attempting this recipe many times and thought it would only be fair to write a review for it! I will hold off on stars though until I can get consistant results.
      First of all, I have a yogurt incubator so I know I have the temperature right. I think the biggest challenge has been to find a good starter. Also I started to get lazy and skip the scalding step. I had read that scalding was only necessary "back in the day" before pasteurization. BUT ever since skipping that step, I have not had the yogurt set up. So the next time I try, I will scald it first. I am just not patient and it is tedious to wait for it to come back down to the right temperature!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Leban (Yogurt)

    Serving Size: 1 (257 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 173.0
     
    Calories from Fat 88
    51%
    Total Fat 9.8 g
    15%
    Saturated Fat 6.1 g
    30%
    Cholesterol 37.5 mg
    12%
    Sodium 132.2 mg
    5%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.3 g
    5%
    Protein 8.9 g
    17%
    Detailed Nutrition Values About Nutrition Info

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