Homemade Yogurt

Recipe by Dee514
READY IN: 15mins
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
    gallon whole milk (can use lowfat or skim milk)
  • 12
    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")
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DIRECTIONS

  • 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.
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RECIPE MADE WITH LOVE BY

@Dee514
Contributor
“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.”