Thursday, July 29, 2010

Homemade yogurt...

and YES...I made this myself. Although after eating it, I think I would leave it sitting wrapped in the towels a full 6 hours, for a more tangy taste. What I ended up with is very mild flavored.


  • 1/2 gallon whole milk (can use lowfat or skim milk)
  • 1/2 cup mahdzoon or yogurt starter (off the shelf of the supermarket plain yogurt will do as long as it contains "live cultures"

Prep Time: 5 mins

Total Time: 15 mins

  1. 1 Bring milk to just a boil and then set aside to cool.
  2. 2 Cool just enough not to bite the finger to touch, (about 120°F).
  3. 3 Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
  4. 4 Mix well by stirring the starter in, and cover.
  5. 5 Completely cover the bowl with towels top and bottom to maintain an even temperature.
  6. 6 Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
  7. 7 Refrigerate for 8 hours before serving.
  8. 8 To store, keep in refrigerator.
  9. 9 If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.
Serves 8 (8 cups)

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