Ingredients
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1/2
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1/2
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Directions
Homemade Yogurt,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.,can I make the yogurt without the Mahdzoon starter??,I made this, and then made smoothies. It turned out perfect!
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Steps
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1
Done
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Bring Milk to Just a Boil and Then Set Aside to Cool. |
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2
Done
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Cool Just Enough not to Bite the Finger to Touch, (about 120f). |
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3
Done
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Pour Warm Milk in a Glass or Pyrex Bowl and Add the Mahdzoon Starter (or Store Bought"live Culture" Plain Yogurt). |
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4
Done
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Mix Well by Stirring the Starter in, and Cover. |
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5
Done
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Completely Cover the Bowl With Towels Top and Bottom to Maintain an Even Temperature. |
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6
Done
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Keep Covered at Room Temperature Until Mahdzoon Has Set, About 3-4 Hours. |
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7
Done
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Refrigerate For 8 Hours Before Serving. |
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8
Done
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to Store, Keep in Refrigerator. |
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9
Done
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If You Like, You Can Add a Spoonful or Two of Fruit Preserves/Jam and a Bit of Vanilla Before Serving. |
