- Warm milk
- add starter
- let sit for 12 hours
- ????
- profit!
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| Wearing a hat |
tl;dr - I have a lebneh starter from my aunt. I warm 1/2 gal. of whole milk in a pan until I can't keep my pinky in the milk for more than 10 seconds. Then I add the starter, cover it with a blue cloth and let it sit on my stove. My stove has gas pilot lights that keep the temp a little warmer than the rest of the house. I leave it for about 12 hours and then strain it using a reusable coffee filter my grandmother picked up in Sweden. A lot of whey is produced which I often try to find other uses for, usually mixing a little bit with my eggs in the morning.
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