Homemade Yogurt
This recipe was adapted from an Afghan friend’s recipe who makes the yogurt the way his family made it in Afghanistan. No fancy equipment needed except for a kitchen thermometer. My friend does not use a thermometer, but I do to play it safe.
Servings Prep Time
1quart 2minutes
Cook Time Passive Time
10 minutes 24hours
Servings Prep Time
1quart 2minutes
Cook Time Passive Time
10 minutes 24hours
Ingredients
Main Ingredients
Supplies
Instructions
  1. Heat about a quart of milk in a pot constantly stirring (so it doesn’t burn on the bottom) and bring the temperature to 180 degrees. Let the milk cool to about 125 degrees.
  2. Once you reached the 125 degree mark, transfer the milk to the mason jar and add the tbsp of pre-made yogurt (this is called the starter). Mix it well into the milk.
  3. Seal the jar tightly and wrap the container with the heavy blanket. If your house stays pretty cool, make that two blankets (You can’t use too many). Now set your bundle in a part of the house where it will not be disturbed for the next 24 hours and leave it. Once the 24 hours have passed, open the mason jar and your yogurt should be ready. Refrigerate. If you want a thicker yogurt, strain it through a cheese cloth otherwise it can be eaten as is. That is it! You are done!
Recipe Notes

This recipe can easily be doubled with mason jars, just add the starter (tbsp of pre-made yogurt into each mason jar with milk).

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