Authentic Homemade Yogurt

Authentic Homemade Yogurt

sharoian 1

"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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8 h 45 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 41.7 g
  • 64%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
  2. Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
  3. Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
  4. Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
  5. Refrigerate yogurt several hours or overnight to chill completely.


  • Cook's Notes:
  • I recommend using an organic Greek-style yogurt for the starter.
  • For a delicious snack, set some of your finished yogurt to drain over a bowl in a mesh strainer for 24 hours, draining off the whey as it collects in the bowl. Once drained, add salt to taste and spread on fire-roasted tomato Triscuits®. Yummy!
  • Be sure to reserve 1/2 cup or so of this batch of yogurt to use as a starter for your next yummy batch. Each generation you make becomes just a little more tart.



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 ...

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 fin...

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 w...