Ingredients
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1/2
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6
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Directions
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: blogspot com/2010/03/homemade-yogurt-middle-eastern-way html, After 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
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1
Done
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Heat 1/2 Gal. of Milk in a Large Pot Over Medium High Heat Stirring All the While So That It Doesn't Burn. |
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2
Done
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Bring to a Boil and Immediately Remove from Heat. |
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3
Done
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Set Aside to Cool For About an Hour or Until Warm to the Touch but not Hot. (about 110f ). |
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4
Done
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Then Add 6 Oz Yogurt to the Milk and Stir Well. |
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5
Done
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Pour Warm Milk Mixture Into a Large Ceramic or Stoneware Bowl (something That Will Hold in the Heat). Cover Bowl Opening With Plastic Wrap. |
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6
Done
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Wrap a Big Blanket Around the Bowl and Place It Aside to Set Overnight or For 10-12 Hours. |
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7
Done
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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! |
