How to Make Laban at Home: The Gulf's Cooling Yoghurt Drink

Laban is a refreshing yoghurt drink that has been part of Gulf hospitality for generations. Served chilled with meals or enjoyed on its own, its lightly salted, tangy flavour helps balance rich dishes and offers a cooling effect in the region's warm climate.

What You Will Need

• 500 ml plain full-fat yoghurt (preferably set yoghurt, not Greek-style)
• 250–300 ml cold water (adjust to desired thickness)
• 1/2 teaspoon salt, or to taste
• A few ice cubes (optional)
• Dried mint or a pinch of ground cumin for garnish (optional)

Step-by-Step Method

1. Place the yoghurt in a blender or a deep bowl.
2. Add the cold water gradually, starting with 250 ml. If you prefer a thinner drink, add up to 300 ml.
3. Add the salt. You can also add a small handful of ice cubes at this stage if you want it extra cold.
4. Blend or whisk vigorously until the mixture is smooth and slightly frothy. Traditional methods involve churning in a goat-skin bag, but a blender works perfectly at home.
5. Taste and adjust salt or water. Remember that the flavour will mellow slightly when chilled.
6. Pour into a jug and chill in the fridge for at least 30 minutes before serving. This allows the flavours to meld.

How to Serve Laban

Laban is best served very cold, often alongside rice dishes like machboos or biryani. It can also be enjoyed as a light breakfast drink. For a traditional touch, sprinkle a little dried mint or ground cumin on top just before serving.

If you prefer a sweeter version, you can omit the salt and add a teaspoon of honey or sugar, but the savoury version is more common across the Gulf.

Storing Leftovers

Freshly made laban keeps well in the fridge for up to two days. Stir or shake before serving, as it may separate slightly. Do not freeze, as the texture will become grainy.