Authentic Homemade Yogurt Recipe - Allrecipes.com
Authentic Homemade Yogurt Recipe
  • READY IN ABOUT 9 hrs

Authentic Homemade Yogurt

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    40 mins
  • COOK

    5 mins
  • READY IN

    8 hrs 45 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • 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.
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Reviews More Reviews

Jul 13, 2013

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.

 
Mar 08, 2015

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.

 
Jun 26, 2015

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?

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 41.7 g
  • 64%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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