Recipe by Dee514
I've had this recipe for about 30 years and I really can't remember where I got it from. Since I never owned a "yogurt maker", I always used this method. The recipe makes a surprisingly good "plain" yogurt. Cook/prep times do not include the 4 hour setting time or the 8 hour chilling time. **Note: After you make your first batch of homemade yogurt, you can use your homemade plain yogurt as the starter for future batches.
Top Review by Chrissyo
Thank you Dee514. I use to make this recipe myself when money was tight and the kiddies had hollow legs, but got out of the way of making it. Then when I went back to making yoghurt again, I could not for the life of my remember the quantities of milk to yoghurt. So you can imagine how excited I was when I came across your recipe while "browsing around Zaar". As we say here in Australia, "You lil ripper Dee." I made this early this morning on low fat milk. Then with MY home made yoghurt, I made 2 yoghurt cakes, 2 potato bakes using yoghurt instead of cream, yoghurt and chives cheese and we had fruit and yoghurt for lunch. We will be eating the last of the yoghurt for dinner as a dessert and in cucumber sambol. Folks, why on earth buy yoghurt when you can make your own. It is so easy, so simple. This recipe looks after itself once you have added the yoghurt starter. I used a thermometer to get the exact temperature but this is almost fail proof. Please try it. You will have fun using your home made plain yoghurt in your recipes.
- 1⁄2 gallon whole milk (can use lowfat or skim milk)
- 1⁄2 cup mahdzoon or 1⁄2 cup yogurt starter (off the shelf of the supermarket plain yogurt will do as long as it contains "live cultures")
Directions See How It's Made
- Bring milk to just a boil and then set aside to cool.
- Cool just enough not to bite the finger to touch, (about 120°F).
- Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
- Mix well by stirring the starter in, and cover.
- Completely cover the bowl with towels top and bottom to maintain an even temperature.
- Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
- Refrigerate for 8 hours before serving.
- To store, keep in refrigerator.
- If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.