Leban (Lebanese Yogurt)

Once you see just how easy (and delicious) homemade yogurt is to make, you will never buy store bought again. And you won't have to, you don't even need any special equipment. Your finger is the only thermometer that you need. And this recipe produces the smoothest  and creamiest yogurt I've ever had. And it makes plenty to share with others. An exquisite woman, named Sadie Saba came to my condominium in Florida to share recipes while visiting her daughter Mary Lou. Sadie was thrilled to share her recipes with a "young woman of the newer generation" who was still interested in cooking. She soon learned that my life revolves around cooking!  Sadie's daughter Mary Lou looked on with tremendous pride as she watched her mom and I talk lovingly and for hours about food.  That was one of the greatest, most endearing days of my life, it felt so special to see the joy of cooking and sharing in Sadie's eyes.  I hope that you will one day show a neighbor how to make this special yogurt.
 

Makes about 16 cups 

1    gallon whole milk
2/3  cup plain, whole milk yogurt

Heat the milk in a large, uncovered 8 quart pot over medium heat, without stirring, until it begins to foam up. When the foam reaches about half way to the top of the pan, remove from the heat. Pour the heated milk into a large bowl (a tempered glass or pottery bowl is best). Set the bowl on your counter to cool until you can insert your "baby" finger into the center of the bowl of milk, comfortably, for 10 full seconds. Measure the 2/3 cup yogurt into a separate bowl. Measure 6 tablespoons of the heated milk into the bowl of yogurt. Stir well to mix. Pour this yogurt mixture into the large bowl of  heated milk, using a rubber spatula to scrape the bowl clean. This is the point when Sadie said a blessing over the bowl. Cover the bowl with a dish large enough to fit the bowl without touching the yogurt. Cover the bowl with a clean dish towel, then a thick bath towel. Leave the wrapped bowl on the counter for 8 hours, without disturbing. After 8 hours, remove the towels but leave the dish on. Refrigerate for 8 hours. Remove from the refrigerator and remove about 3/4 cup of the top layer and spoon this into a jar. Cover the jar and refrigerated for up to two weeks. This will be your yogurt "starter" for your next batch. You may now begin eating and enjoying your homemade yogurt.