Recipe by sharoian
"Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure a successful recipe every time. It's fast, easy and economical! I always try to keep some on hand, but this recipe is so versatile and delicious, it's sometimes hard to keep up with the demand!"
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plain yogurt, preferably Greek-style, with live cultures
heavy whipping cream
My family has also been making (Armenian) yogurt for generations. I followed this recipe and it makes wonderfully thick and creamy yogurt! Instead of using towels around the bowl, I like to put the bowl in the unheated oven for the night (keep the oven OFF!). Also, although not Armenian in style, this is really good with a bit of honey and some lime zest mixed in.
I followed the recipe as given and omitted the whipping cream. It was a little thinner than I like, maybe due in part to sneaking a peak halfway through the process, so I drained it using a fine mesh strainer for about 20 minutes. Turned out thick and creamy. I will definitely use this recipe again.
I made this for the first time using organic milk and half and half. I was skeptical, but it turned out perfectly! As good as premium store bought for half the price. Warming the milk and then waiting for it to cool down takes a while, but what could be easier than mixing three ingredients together, wrapping towels around it and then leaving it sit in the oven overnight?
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Homemade Yogurt
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 375
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