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    You are in: Home / Recipes / Easy Arabic Yogurt Recipe
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    Easy Arabic Yogurt

    Easy Arabic Yogurt. Photo by Leah's Kitchen

    1/3 Photos of Easy Arabic Yogurt

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    Total Time:

    Prep Time:

    Cook Time:

    11 hrs 15 mins

    1 hr 15 mins

    10 hrs

    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:

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    Serves: 6-8



    Units: US | Metric

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


    1. 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. 2
      Bring to a boil and immediately remove from heat.
    3. 3
      Set aside to cool for about an hour or until warm to the touch but NOT hot. (about 110F ).
    4. 4
      Then add 6 oz yogurt to the milk and stir well.
    5. 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. 6
      Wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours.
    7. 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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    Ratings & Reviews:

    • on November 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.

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    • on June 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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    • on August 27, 2010

      I'm not going to star this because something went wrong. I think it was because leaving it off the stove 1 hour got it too cool. As I touched it 1 hour later and it was pretty cool I will try Little Mafia's technique next time holding my finger in for the count of 10. It may also have been because I didn't use enough starter. Will try again. Made for Ramadan Tag 2010.

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    Read All Reviews (8)


    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

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