We are still working on a recipe though not to bad for first round on this one....
Homemade Yogurt
1/2 gallon whole milk (can use lowfat or skim milk)
1/2 cup yogurt starter (off shelf plain yogurt live culture)
Directions
- Bring milk to just a boil and then set aside to cool.
- Cool just enough not to bite the finger to touch, (about 120°F).
- Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt). (I used yogurt machines just set according to manual)
- Mix well by stirring the starter in, and cover.
- Completely cover the bowl with towels top and bottom to maintain an even temperature.
- Keep covered at room temperature until mahdzoon has set, about 3-4 hours. or (I used yogurt machines just set according to manual)
- Refrigerate for 8 hours before serving.
- To store, keep in refrigerator.
- If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving ( I used about 3 T of jello powder to ours)
Love seeing my fridge full of goodies yogurt is in the big white container and then little white containers. :)
