MADZOON -Armenian Yogurt

Recipe by Mark Marcarian
READY IN: 2hrs 20mins
YIELD: 1 Quart




  • Pour the milk into a saucepan and bring to a boil, stirring constantly.
  • When it comes to a boil, add 1/2 pint of heavy cream, and pour into an earthen bowl or Pyrex dish.
  • When it is lukewarm, stir the madzoon starter with a spoon until it is smooth and dilute it with some of the warm milk.
  • Pour this mixture into warm milk and stir.
  • Set your oven to 200F degrees.
  • When heated, turn off oven and place bowl in oven.
  • Check in 2 hours for firmness.
  • Variation: Use skim milk instead of whole milk and eliminate cream.
  • Note: You may use commercial plain yogurt as your starter.