Homemade Yogurt
Per serving
I've had this recipe for about 30 years and I really can't remember where I got it from. Since I never owned a "yogurt maker", I always used this method. The recipe makes a surprisingly good "plain" yogurt. Cook/prep times do not include the 4 hour setting time or the 8 hour chilling time. **Note: After you make your first batch of homemade yogurt, you can use your homemade plain yogurt as the starter for future batches.
Ingredients
8 serv.- whole milk↗1⁄2 gallon
can use lowfat or skim milk
- mahdzoon or 1/2 cup yogurt starter1⁄2 cup
off the shelf of the supermarket plain yogurt will do as long as it contains "live cultures"
Step-by-step instructions
- 1
Bring milk to just a boil and then set aside to cool.
- 2
Cool just enough not to bite the finger to touch, (about 120°F).
- 3
Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
- 4
Mix well by stirring the starter in, and cover.
- 5
Completely cover the bowl with towels top and bottom to maintain an even temperature.
- 6
Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
- 7
Refrigerate for 8 hours before serving.
- 8
To store, keep in refrigerator.
- 9
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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