4 Reviews of Easy Arabic Yogurt

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.

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!!!

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!

From: Chef #1386161

On Sep 16, 2009

Very good! Thank you!