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