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Easy Arabic Yogurt

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“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: http://xeniahome.blogspot.com/2010/03/homemade-yogurt-middle-eastern-way.html”
READY IN:
11hrs 15mins
SERVES:
6-8
YIELD:
64 ounces
UNITS:
US

Ingredients Nutrition

  • 12 gallon milk
  • 6 ounces 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 6 oz 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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