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Easy Arabic Yogurt

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Ingredients

Adjust Servings:
1/2 gallon milk
6 ounces yogurt (with "live cultures")

Nutritional information

225.6
Calories
115 g
Calories From Fat
12.8 g
Total Fat
8 g
Saturated Fat
49.3 mg
Cholesterol
172.6 mg
Sodium
16.5 g
Carbs
0 g
Dietary Fiber
1.3 g
Sugars
11.7 g
Protein
265g
Serving Size

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Easy Arabic Yogurt

Features:
    Cuisine:

    After making one batch, would you use some of that yogurt to start a new batch?

    • 695 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Easy Arabic Yogurt,It is unknown where exactly yogurt originated though it is thought that the Arabs, Turks, or Persians are responsible. You can make your own yogurt at home with only milk and a bit of yogurt. Very easy, no yogurt maker required. I have been making it for a few years and know that anyone can make this. It makes great yogurt especially if you use whole milk; very creamy and thick. You can use nonfat milk but it is a little thin and the consistency isn’t that great compared to with more fat. It is best to go with 2% or whole. I also use organic milk, I find the flavor to be more full and sweet.I found it in an Arabic cookbook. Here is a step by step tutorial I have made including photos: making one batch, would you use some of that yogurt to start a new batch?,I’m not going to star this because something went wrong. I think it was because leaving it off the stove 1 hour got it too cool. As I touched it 1 hour later and it was pretty cool I will try Little Mafia’s technique next time holding my finger in for the count of 10. It may also have been because I didn’t use enough starter. Will try again. Made for Ramadan Tag 2010.


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    Steps

    1
    Done

    Heat 1/2 Gal. of Milk in a Large Pot Over Medium High Heat Stirring All the While So That It Doesn't Burn.

    2
    Done

    Bring to a Boil and Immediately Remove from Heat.

    3
    Done

    Set Aside to Cool For About an Hour or Until Warm to the Touch but not Hot. (about 110f ).

    4
    Done

    Then Add 6 Oz Yogurt to the Milk and Stir Well.

    5
    Done

    Pour Warm Milk Mixture Into a Large Ceramic or Stoneware Bowl (something That Will Hold in the Heat). Cover Bowl Opening With Plastic Wrap.

    6
    Done

    Wrap a Big Blanket Around the Bowl and Place It Aside to Set Overnight or For 10-12 Hours.

    7
    Done

    in the Morning You Will Have Yogurt. *note It Will Seem Slightly More Runny Than the Store Bought Yogurt at First but It Thickens Up After It Has Been Refrigerated. Enjoy!

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    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

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