Yogurt – Yogurt Recipe – How to Make Homemade Yogurt

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Yogurt – Yogurt Recipe – How to Make Homemade Yogurt

Yogurt, also known as curd or fermented milk, is one of the most beneficial dairy products for the human body. It significantly boosts calcium levels and provides important electrolytes, in addition to offering great benefits to the digestive system.

Yogurt is a staple in many dishes, especially in Middle Eastern cuisine. It’s the perfect companion to rice dishes and commonly used in recipes like Shakriya, Shish Barak, and many others.

You can make yogurt from either sheep’s milk, which is more commonly consumed in Arab regions, or cow’s milk. Cow’s milk yogurt is often favored for weight loss diets and is particularly important for young children. It’s considered a complete, nutritious meal that’s also easy to digest.

Homemade yogurt is budget-friendly and often tastes better than store-bought alternatives.

Ingredients for Homemade Yogurt:

Yogurt

 

  • Three kilograms (approx. 6.6 lbs) of fresh sheep or cow milk

  • One cup of pre-made yogurt (use about three tablespoons of yogurt per liter of milk)

How to Make Yogurt at Home:

  1. Prepare a deep pot and pour in the strained milk using a fine mesh strainer.

  2. Place the pot over low heat and bring the milk to a gentle boil.

  3. To ensure the milk is well sterilized, let it boil for 15 minutes.

  4. After boiling, remove the pot from the heat and pour the hot milk into a glass or heat-safe bowl. Let it cool until it becomes lukewarm.

  5. In a separate bowl, add one cup of previously made yogurt. Stir it well, then add a small amount of the lukewarm milk and mix again.

  6. Pour this yogurt-milk mixture back into the bowl of lukewarm milk. Stir thoroughly for about three minutes.

  7. Cover the bowl tightly and place it in a warm environment.

  8. Wrap the bowl with a thick cloth to retain the heat and let it sit undisturbed so the milk can ferment. In summer, this takes about two and a half hours; in winter, around four hours.

  9. After the fermentation time has passed, carefully remove the cloth and lid.

  10. Transfer the yogurt to a cool place and allow it to chill completely. Once cold, place it in the refrigerator and let it set for 24 hours before use.

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