Total Time
Prep 5 mins
Cook 10 mins

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.

Ingredients Nutrition

  • 12 gallon whole milk (can use lowfat or skim milk)
  • 12 cup mahdzoon or 12 cup yogurt starter (off the shelf of the supermarket plain yogurt will do as long as it contains "live cultures")


  1. Bring milk to just a boil and then set aside to cool.
  2. Cool just enough not to bite the finger to touch, (about 120°F).
  3. Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
  4. Mix well by stirring the starter in, and cover.
  5. Completely cover the bowl with towels top and bottom to maintain an even temperature.
  6. Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
  7. Refrigerate for 8 hours before serving.
  8. To store, keep in refrigerator.
  9. If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.


Most Helpful

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.

Chrissyo June 30, 2002

This is pretty much how my mother, grandmother and great-grandmother made yogurt before it was a 'health food'. I was taught to just warm the whole milk until a skin forms on the top and keep it at that temp for 5-10 minutes. Pull out your starter to get it closer to room temp. Let the milk cool until you can keep your finger in it to the count of ten. Pour the scalded milk and the starter into a non-metal bowl, cover with a towel and place in the oven overnight. If you get too much liquid for your liking, you can add milk powder to the milk prior to scalding. NOTE: For a great spread, line a strainer with a single thickness of paper towel, put over a bowl and pour in the yogurt. Refrigerate for a day or two--the longer you strain it the more solid that it becomes. Mix with chives, salt and pepper for a wonderful, yet healthy spread.

dogsandwoods December 05, 2008

I have made this twice now with raw milk. The first batch was a bit on the runny side, so I did a little research. I found a suggestion to decrease (yes, decrease) the amount of starter/yogurt to get a thicker consistency. The second batch came out perfectly thick with just a couple tablespoons of yogurt from the first batch. BEAUTIFUL!! Thanks.

ajiwac May 09, 2009

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