Easy Arabic Yogurt

Recipe by Leahs Kitchen
READY IN: 11hrs 15mins
SERVES: 6-8
YIELD: 64 ounces
UNITS: US

INGREDIENTS

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

  • Heat 1/2 gal. of milk in a large pot over medium high heat stirring all the while so that it doesn't burn.
  • Bring to a boil and immediately remove from heat.
  • Set aside to cool for about an hour or until warm to the touch but NOT hot. (about 110F ).
  • Then add 6 oz yogurt to the milk and stir well.
  • Pour warm milk mixture into a large ceramic or stoneware bowl (something that will hold in the heat). Cover bowl opening with plastic wrap.
  • Wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours.
  • 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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