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Easy Arabic Yogurt

At a Glance

Prep
60 minutes
Cook
300 minutes
Total
11:15
Servings
64 servings

Categories

  • Dairy
  • Yogurt

Cuisine

  • Middle Eastern

Cooking Method

  • Stovetop

Difficulty

  • Easy

Dietary

  • Vegetarian

Allergens

  • Dairy

Servings & Nutrition

Original recipe serves 64. Current scale: 1x.

Calories 20.1 per serving 1286 for selected servings
Fat 0.8g per serving 52.4g for selected servings
Sugar 3.1g per serving 199.3g for selected servings
Protein 1.1g per serving 69.3g for selected servings
Carbohydrates 3.1g per serving 199.3g for selected servings

Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.

A simple homemade yogurt made from milk and live-culture yogurt stirred together and incubated until set.

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Equipment

Pot, thermometer, whisk, cover, incubator or warm place

Ingredients

  • 1/2 gallon milk
  • 6 ounces yogurt with live cultures

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Instructions

  1. Heat milk until 180°F (82°C; scalding).

  2. Cool to 110°F–115°F (43°C–46°C).

  3. Stir in yogurt until well blended.

  4. Maintain at 110°F–115°F for 4–6 hours or until set; refrigerate after thickened.

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