To make good Leban (and Matzoon, directions must be carefully followed
No ratings yet
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- Blood
- two tablespoonfuls of the Matzoon
- two quarts of milk
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Put two quarts of milk in a pan over the fire;
- bring it to almost the boiling point and keep it there for twenty minutes.
- When it is covered with a thick crust or skin take it from the fire and cool to blood heat, 98° Fahr.
- Then lift carefully one side of the skin and stir in two tablespoonfuls of the Matzoon or Zoolak, and replace the skin carefully without tearing it.
- Cover the pan, keep it in a warm place, about 75° Fahr.
- for six or seven hours.
- You should have by this time a perfectly thick milk jelly.
- Serve as a milk jelly or remove the skin and stir a moment until it is thin enough to bottle.
- Bottle and keep on the ice.
- Matzoon or Zoolak can be purchased at any first-class drug shop.
- This is exceedingly useful in cases of stomach troubles and in fevers where sweet milk disagrees.
Plating
Cookware for this recipe
-
Saucepan
-
Wooden spoon