Homemade Yogurt

By jsides

I've had this recipe for about 30 years and I really can't remember where I got it from. Since I never owned a "yogurt maker", I always used this method. The recipe makes a surprisingly good "plain" yogurt. Cook/prep times do not include the 4 hour setting time or the 8 hour chilling time. **Note: After you make your first batch of homemade yogurt, you can use your homemade plain yogurt as the starter for future batches.

Ingredients

• 1/2 gallon whole milk (can use lowfat or skim milk)
• 1/2 cup mahdzoon or 1/2 cup yogurt starter (off the shelf of the supermarket plain yogurt will do as long as it contains "live cultures")

Details

Servings 1
Preparation time 5mins
Cooking time 15mins
Adapted from food.com

Preparation

Step 1

1 Bring milk to just a boil and then set aside to cool. 2 Cool just enough not to bite the finger to touch, (about 120°F). 3 Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt). 4 Mix well by stirring the starter in, and cover. 5 Completely cover the bowl with towels top and bottom to maintain an even temperature. 6 Keep covered at room temperature until mahdzoon has set, about 3-4 hours. 7 Refrigerate for 8 hours before serving. 8 To store, keep in refrigerator. 9 If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.