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Monday, June 18, 2012

Homemade Yogurt

Total Time: 50 mins

Prep Time: 25 mins
Cook Time: 25 mins


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


Bring milk to just a boil and then set aside to cool.

  • Cool just enough not to bite the finger to touch, (about 120°F).

  • Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).

  • Mix well by stirring the starter in, and cover.

  • Completely cover the bowl with towels top and bottom to maintain an even temperature.

  • Keep covered at room temperature until mahdzoon has set, about 3-4 hours.

  • Refrigerate for 8 hours before serving.

  • To store, keep in refrigerator.

  • If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.


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