Laban simply means “white” in Arabic, and this ever-present Lebanese dairy product has been made since biblical times and probably before. In its unstrained form, Laban is silky and shiny, and usually made with cow’s milk. Laban is used in myriad Lebanese recipes from soups to salads to desserts, and can also be eaten as you would any other yogurt. 
MAKES 15 CUPS (ALMOST 1 GALLON)
1 gallon freshly purchased milk (whole, 2 percent, or nonfat skim), at room temperature
5 tablespoons whole-milk plain yogurt, at room temperature (I prefer Dannon)
Pour the milk into a large, heavy-bottomed pot and place over medium heat. Slowly bring it to a steady simmer without stirring and without bringing it to a boil. Watch carefully to prevent boiling or scalding. After 25 to 30 minutes, the milk will foam and start to slowly rise up the sides of the pot, ½ to 1 inch above the original milk level. Once this happens, immediately remove the milk from the heat and let cool.
After the milk has cooled for about 1½ hours, test the temperature, either with a thermometer— it should register 95°F, or by holding your pinky finger in the center of the pot for 10 full seconds—if it is too hot to keep your finger in, the milk hasn’t adequately cooled.
Spoon the yogurt into a small bowl and stir until smooth. Slowly ladle in 1 cup of the warm milk, stirring continuously to incorporate the milk into the yogurt completely. Pour this mixture into the center of the pot of milk and slowly stir the warm milk working your way from the bottom to the top of the pot, and all around. Do not scrape the bottom of the pot and do not overstir.
Cover the pot with a lid, and wrap the covered pot with large kitchen towels. Leave the pot at room temperature, undisturbed, for at least 12 and no more than 24 hours.
After the time has elapsed, unwrap the towels and immediately transfer the pot to the refrigerator to chill the laban for at least 6 hours and ideally 12, before eating or using for cooking.
Note You will need a cooking thermometer.
taboulie tip! Make sure to purchase and use the milk in the same day; it is highly important that the milk should be very fresh when making laban!