Recipe

Homemade Yogurt Recipe

	Jimrug1 / All my dishes 1 year, 9 months ago A staple in Lebanese households. Very easy to make. I have been making it regularly for 30 yrs. Very Healthy, Hundreds of Uses. Can be eaten plain, or with fruits, nuts etc. Made into a soft cheese. As a base for sauces, dressings and deserts. ... More Prep:10m Cook:20m Servings:0	Jimrug1
	yogurt lebanese easy mediteranitan greek dairy easy homemade

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choclytcan

greekgirrr

pats1013

angelinaw

mrsneman

quaziefly

pieplate

bluewatera

lunasea

shirleyoma

Ingredients

2 Qts 2% Milk **

6 Tbls Plain Yoghurt with Active Cultures.

1/4 cup Powdered Nonfat dry milk

1 Tbls Honey

Directions

Preheat oven on its lowest setting for about 15 mins.

Place starter in a small bowl and wisk until very smooth. Your Yogurt may turn out lumpy if you don't do this. Allow to reach room temperature.

Bring Milk just up to the boiling point over med heat in a large non-stick saucepan. As Milk is heating, wisk in Dry Milk and Honey.

Place a clean bowl (That has a cover) in sink fitted with a stopper. When the Milk just begins to boil. Pour it in the clean bowl and fill the sink with enough cold water to surround the bowl but not enough to float it. Allow to cool, stiring occasionally) until your finger can be held in the Milk barely to the count of ten. (If milk cools much beyond the finger test, it must be reheated.)

Add a few tablespoons of the warm Milk into the plain Yogurt starter and wisk to combine.

Add the starter to the boiled Milk and stir well. Cover the bowl, place it on a large heavy towel and wrap it up.

Turn the oven OFF and place bowl in warmed oven for at 3 - 6 hrs or until set.to your desired consistancy. . The longer you leave it, the thicker (and more Tart) it will be. I usually turn the oven on low for 3 - 5 minutes every hour or so just to make sure it stays warm.

Once the yogurt has set, move to the refrigerator. Before using the Yogurt for the first time, remove about 1 cup of the fresh yogurt to a small Jelly or fruit jar. This will be the starter for your next batch.

The Yogurt can now be divided up into individual servings or used straight from the original bowl. As you use it, drain off any excess water that may accumulate.

** Tip: Whole milk will work but the extra fat molecules tend to inhibit bonding between the proteins. 1% will work also but the flavor trade off is significant.

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Comments

grandmommy 1 year, 9 months ago said:
Also very interesting. Saved, thanks!

shirleyoma 1 year, 8 months ago said:
I make my own yogurt all the time, I finally bought a one quart yogurt maker (keeps it warm), you got my 5

bluewaterandsand 1 year, 7 months ago said:
This is great. I am like Shirley, I bought my own yogurt maker.

rosemaryblue 1 year, 6 months ago said:
Love yogurt! Great recipe.

mrsneman 1 year, 5 months ago said:
Nice one but its different from we make in syria
i will try it on my daughter since she is crazy about yogurt and labaneh

pieplate 10 months, 2 weeks ago said:
I appreciate the milk fat analysis--will try this right away.

angelinaw 8 months, 3 weeks ago said:
Ok you talked me into it. I love yogurt on my food, especially in my pitas. I don't have a yogurt maker, but it sounds like I can make this. Thanks and high-five!

choclytcandy 3 weeks ago said:
Was looking for a good yogurt recipe. thanks for the post.

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