Homemade yogurt

    (18)
    8 hours 45 min

    This authentic recipe for rich, creamy homemade yogurt has been passed down in my husband's family for many generations.


    1 person made this

    Ingredients
    Serves: 8 

    • 150g plain yogurt, preferably organic Greek-style, with live cultures
    • 1L whole milk
    • 1L single cream
    • 475ml whipping cream (optional)

    Method
    Prep:40min  ›  Cook:5min  ›  Extra time:8hr chilling  ›  Ready in:8hr45min 

    1. On a work surface, lay four clean cotton tea towels in a cross pattern, each with one end overlapping a few inches in the centre. Position a large baking dish or glass mixing bowl in the centre of the towels.
    2. Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
    3. Combine milk and single cream in a large, heavy, stainless steel or ceramic pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the baking dish or bowl. Add whipping cream, if desired, for added richness.
    4. Allow mixture to cool to 44 C. Gradually pour 250ml of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with cling film; wrap tea towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
    5. Refrigerate yogurt several hours or overnight to chill completely.

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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (16)

    by
    11

    My family has also been making (Armenian) yogurt for generations. I followed this recipe and it makes wonderfully thick and creamy yogurt! Instead of using towels around the bowl, I like to put the bowl in the unheated oven for the night (keep the oven OFF!). Also, although not Armenian in style, this is really good with a bit of honey and some lime zest mixed in.  -  13 Jul 2013  (Review from Allrecipes US | Canada)

    by
    4

    I made this for the first time using organic milk and half and half. I was skeptical, but it turned out perfectly! As good as premium store bought for half the price. Warming the milk and then waiting for it to cool down takes a while, but what could be easier than mixing three ingredients together, wrapping towels around it and then leaving it sit in the oven overnight?  -  26 Jun 2015  (Review from Allrecipes US | Canada)

    by
    2

    I followed the recipe as given and omitted the whipping cream. It was a little thinner than I like, maybe due in part to sneaking a peak halfway through the process, so I drained it using a fine mesh strainer for about 20 minutes. Turned out thick and creamy. I will definitely use this recipe again.  -  08 Mar 2015  (Review from Allrecipes US | Canada)

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