1/3 Photos of Easy Arabic Yogurt
11 hrs 15 mins
1 hr 15 mins
Leah's Kitchen's Note:
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
My Private Note
Units: US | Metric
- 1Heat 1/2 gal. of milk in a large pot over medium high heat stirring all the while so that it doesn't burn.
- 2Bring to a boil and immediately remove from heat.
- 3Set aside to cool for about an hour or until warm to the touch but NOT hot. (about 110F ).
- 4Then add 6 oz yogurt to the milk and stir well.
- 5Pour warm milk mixture into a large ceramic or stoneware bowl (something that will hold in the heat). Cover bowl opening with plastic wrap.
- 6Wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours.
- 7In 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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Nutritional Facts for Easy Arabic Yogurt
Serving Size: 1 (265 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 225.6
- Calories from Fat 115
- Total Fat 12.8 g
- Saturated Fat 8.0 g
- Cholesterol 49.2 mg
- Sodium 172.5 mg
- Total Carbohydrate 16.4 g
- Dietary Fiber 0.0 g
- Sugars 1.3 g
- Protein 11.6 g