No yogurt in the fridge and the Arab store is 40 minutes away. What to do. Time to break out the yogurt bag and make yogurt myself. The nice Arab kind of yogurt called labna you can spread on pita bread.
What you need: a quart of milk (skim works best), small container of yogurt (with live cultures), pan for heating, bowl to hold the milk mixture overnight, special yogurt bag for straining out the liquid, from my neighbors in Jebel Webdeh.
The process: Heat the milk in a pan at low heat until a skin forms on the top. Remove the skin. Let cool until you can keep your hand in the mixture, but it’s still warm. Mix in the yogurt with live cultures. Poor the mixture in a bowl, cover with a clean cloth, and let sit overnight.
At the end of the day, it will be the consistency of butter. Take it out of the bag and put in a covered container. Refrigerate. Don’t forget to eat some–dip your pita bread in it.