Note 335 — PART I.

Leban is a coagulated sour milk, usually prepared by boiling the milk, and, when hot, putting a small proportion of leban into it, which coagulates the whole before next morning. How it was made originally, I could never learn, the natives never using any other than the above method: but, from some experiments which I have been told were made, it would appear, that by first letting some milk stand till sour, then putting a little of it to some fresh milk, which it will turn also, next day repeating the same with this new-turned milk, and so continuing for a number of days, one may at last produce the true leban.