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Nutrition Facts
Serving Size 1 (353g) Recipe makes 6 servings
Calories 225
Calories from Fat 115		(51%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 8.0g	40%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 172mg		7%
Potassium 535mg		15%
Total Carbohydrate 16.5g		5%
	Dietary Fiber 0.0g	0%
	Sugars 1.3g
Protein 11.7g		23%
detailed view... how is this calculated?

Easy Arabic Yogurt

Recipe #353740 | ½ day | 1¼ hours prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Leah's Kitchen
Feb 3, 2009

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.

SERVES 6 -8 , 64 ounces (change servings and units)

Ingredients

1/2 gallon milk
6 ounces vanilla yogurt (with "live cultures")

Directions

1
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
Bring to a boil and immediately remove from heat.
3
Set aside to cool for about an hour or until warm to the touch but NOT hot. (about 110F ).
4
Then add 1/4 cup yogurt to the milk and stir well.
5
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
Wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours.
7
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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Featured Reviews for This Recipe

From: littlemafia

On Nov 21, 2009

I've been making the same recipe since I visited Iran. I'm using regular yogurt, and organic milk that makes a very creamy and thick one. I have a trick, I know that I can add the yogurt when I can hold my finger till a count to 10 in the hot milk.Works every time. For one liter of milk I add 1-2 T yogurt. If using more yogurt, it will turn sour. I wrap the container in blankets and keep it in a warm place until morning.

1 person found this review helpful

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From: Chef #1386161

On Sep 16, 2009

Very good! Thank you!

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From: Chef #592481

On Jun 19, 2009

I've made yogurt with a similar process using a yogurt maker instead of the ceramic bowl. I've noticed that it's usually the starter the makes the most difference in the consistency. I prefer Dannon fat-free plain yogurt. I frequently strain my homemade yogurt through a yogurt cheese maker just to thicken it some. It's amazing for spreads as well as plain!

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From: JanuaryBride

On Jun 18, 2009

AWESOME!!! I have tried to make yogurt about 4 times before and it always comes out running and not good. This is the exception. . .it is fabulous!!! I reduced the recipe by half and used 4 cups of whole milk and 1/8 cup of organic greek nonfat yogurt. My girlfriend said that her relatives in Pakistan all add sweetened condensed milk at the time you add the yogurt for creaminess and sweetness; so I added about 1/4 cup (remember I halved the recipe) of fat free sweetened condensed milk. This was SO good. So creamy, just a touch of sweetness and perfect. It didn't have that sharp yogurt flavor associated with plain yogurt either!!! Thanks for a keeper!!!

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