Madzoon (Homemade Yogurt)

Ingredients

1/2 gallon whole milk (8 cups)
Single serving of plain yogurt (w/live active cultures)
1 tablespoon Agave Nectar
2 teaspoons vanilla

Preparation

1
In 3-4 qt pot, stir powdered milk into milk to dissolve
2
Cook over medium heat, stirring frequently to prevent scorching
3
When bubbles start for form and foam threatens to spill over, remove from heat
4
Turn off burner
5
Return pot to burner - if foam rises again, remove and repeat
6
When heat no longer threatens to bubble over, leave pot where it is for 2 hrs
7
In large bowl, stir single serving yogurt with the vanilla and agave
8
Bring the pot back up to heat
9
When you can hold your little finger in the pot to a count of 10 before the heat it too much, turn off
10
If cooler/hotter, won't set correctly
11
Cover bowl (a plate will do if it doesn't have its own cover)
12
Wrap the whole thing in a towel and set aside for about 10 hours to set
13
I put it in my oven and left the light on
14
Pour off any whey that has risen to the top and refrigerate

About

Being half Armenian, yogurt is pretty standard in our house, but I had never made it myself until now. Had I realized how easy it is (and cheaper), I would have started making it years ago! I made it for the first time about a week and a half ago and already had to make it again. If you eat a lot of yogurt, you can use a little from one batch as the starter for the next. You can also find yogurt starter at health food stores, but it's really not necessary. The powdered milk is said to give it body. We usually serve it with a little honey and some crumbled cracker bread. Yumm!

Yield:

3.0

Added:

February 9, 2011

Creator:

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