3 qts. milk
6 tbsp. sour cream
Salt to taste
Thick towel to keep mixture warm
1 clean T-shirt to make bag to hold lebani

This is a 2 day process to make lebani, or a 1 day process to make yogurt. Put milk into a large pan and bring to a boil. If desired, 1 table-spoon sugar may be added to milk if making yogurt.

Boil milk for 1 minute and set aside, covered, to cool down for 2 hours. Put sour cream in a bowl, add small amount of lukewarm milk and mix very well together, and then return this mixture to the pan of warm milk. Stir to blend thoroughly.

Wrap thick towel around the pan and put in draft-free place for at least 4 hours. After 4 hours this is thick enough to be eaten as yogurt.

To make lebani, the above mixture needs to be placed in a bag at this stage, and left to drip over a large bowl.

Make a pillowcase out of a clean T-shirt with a drawstring to close it at one end. Turn inside out so it is smooth on the inside. Put in the yogurt mixture.

Tie the drawstring of the bag onto the knob of a kitchen cabinet in such a way that the contents of the bag will drip over a large bowl placed underneath it on the counter.

In the morning, the yogurt has turned into lebani, a delicious soft cheese. Discard any liquid in the bowl. Store, covered, in the refrigerator. Use on toast or with fresh fruit.