Easy Arabic Yogurt

READY IN: 11hrs 15mins
Recipe by Leahs Kitchen

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

Top Review by littlemafia

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.

Ingredients Nutrition

  • 12 gallon milk
  • 6 ounces yogurt (with "live cultures")


  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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