Have you ever wanted to know how to make yogurt? It’s very easy and super cost effective. So why not give it a try?
It’s that time of the year again – Spring is around the corner. This Sunday is the first day of Spring and the first day of the Persian New Year, or Norouz. I have spent the past few weeks cleaning and purging things all over the house.
Unfortunately, with kids, it all turns to disarray again rather quickly. But I think I get an ‘A’ for effort.
I have shared many posts in the about the traditional foods served for norouz to celebrate spring and the new year. I even have an ebook with everything you need to know about this beautiful 3,000-year old holiday. (Click here to learn more about my Norouz ebook)
So today I am talking about one vital ingredient in the Persian pantry: yogurt. Yes, you can buy yogurt at the store, but did you know how easy it is to make yogurt at home?
Starter yogurt for homemade yogurt
Persian yogurt is not the bland stuff you find in the grocery stores. Real Persian yogurt has tremendous flavor and is a little bit sour. Not sour like, “This yogurt has spoiled!” No, more like a “Oooh! This is tangy!”
One of my favorite brands of yogurt that I buy from my Persian market is the Abali brand. But, I always wanted to make my own yogurt, like my grandmother and mother would. And considering how much yogurt my family consumes every week, this is one way to save money.
To make yogurt you just need two ingredients: your starter yogurt and milk.
The basic formula for yogurt making is one gallon of milk and one cup of yogurt – plain and NOT flavored.
The yogurt you choose for your starter is very important. Your homemade yogurt will take on the flavor of that starter yogurt. Since I wanted sour yogurt, I used Abali as my starter.
How to make yogurt
When making homemade yogurt, you start by heating your milk up until boiling point. This helps change the protein in the milk to set as a solid instead of separating into a mess. You do not want to boil your milk or burn it. But, don’t worry. I scorched my milk a little bit and my yogurt turned out fine.
Once the milk is heated to just before boiling, whisk it again and let it sit until it cools. The milk needs to cool to touch, but not be cool. Around 114ºF worked for me. I was able to dip my finger without getting burned.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!
In a small bowl, whisk your yogurt started and whisk in some warm milk to thin it out. Once smooth, pour the rest of the warm milk into the yogurt mix and whisk completely.
How long does homemade yogurt take to set?
If your weather is warm or if you are cooking all day, you can cover your yogurt and let it sit on the counter. But the anal retentive person that I am, I like better rules.
After some searching online, I found this technique to work beautifully: Heat your oven to the lowest temperature possible. For my oven, it was 170ºF. Once heated, turn the oven off. Cover your bowl with a towel and place it in the warm oven.
And wait.
For me, the yogurt set pretty quickly, around 5 hours. But I let my yogurt ‘incubate’ for 24 hours. This is another way to insure that my yogurt would be tangy. Because of the cultures and bacteria in your yogurt, it will not spoil during this 24-hour wait.
For thicker yogurt, pass it through a cheese cloth and let it sit and drip. The thickness is up to you. I’m a bit impatient so I gently squeezed out what I could and left it at that.
Persians use yogurt in a number of different of dishes like appetizers, dips, soups, marinades, rice and drinks. I love using yogurt in my baking – they make my cakes moist and beautiful. Check out all of my yogurt recipes here.
Of course, you can always keep it simple and just add fruit and granola to your homemade yogurt!
Homemade Yogurt
Ingredients
- 1 gallon whole milk
- 1 cup plain
Instructions
- Pour your milk in a pot over medium heat and slowly warm up the milk just before boiling point. You do not want to boil your milk or burn it.
- Whisk you milk and let it sit until cool enough to touch, but still warm, about 114ºF.
- In a small bowl, whisk 1 cup yogurt starter and whisk in some warm milk to thin it out.
- Once smooth, pour the rest of the warm milk into the yogurt mix and whisk completely.
- Find a warm place for your yogurt to sit. You can also heat your oven to the lowest temperature possible. For my oven, it was 170ºF. Once heated, turn the oven off. Cover your bowl with a towel and place it in the warm oven.
- How long it takes for your yogurt to set depends on how warm the area your yogurt is resting is and the enzymes in your starter yogurt. It can start to set in about 4-6 hours.
- The longer your yogurt sits, the more tangy it tastes. Persian yogurt is nice and sour and has tremendous flavor. You can let it sit 24 hours.
- For thicker yogurt, pour it through a cheese cloth and let it sit and drip. The thickness is up to you.
- Refrigerate your yogurt until you are ready to eat it.
Video
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
I’ve never made yogurt, but I imagine it’s so much better than store-bought!
Hi Laura, I’m new here and I was introducing yogurt to my “foreign” friends. I came across your blog. It is really good. To add some notes to your yogurt making, I can say it is very very easy. As long as you don’t let it cool fast, it will work. I always wrap it with many kitchen towels (at least 2) and keep it in a dark corner of the counter at night (in a place with no breeze). The start temperature is important as you said so I try to keep the starter out of the fridge for… Read more »
Hi Narges,
Thank you for your kind words and great tips. Now that you mention it, my mom always used a porcelain bowl when she made yogurt, too. I’ll be sure to use one, too, the next time I make yogurt.
Laura
I was wondering does it matter what kind of milk is used? We have 1 percent 2percent and homo milk which is 3 percent?
Also does the yogurt you are adding into the milk have to be warmed or at room temperature?
I’ve never made yogurt nor even seen it made but I am very interested in preparing it myself. If you would give a ratio of how much pre-bought yogurt to milk I should use would be very helpful to me.
By the way I love your post.
Thanks Faye
Hi Faye,
Thank you for your sweet words! My mother told me to always use whole milk when making yogurt, and that’s what her mother always told her. I just took the yogurt from the fridge and mixed it into the warm milk. I used 4 cups of milk with 1/4 cup of yogurt. You can add more yogurt for it to set faster. Good luck!
Laura
Laura, I always enjoy reading your blog specially when it’s about our beloved yogurt 😉 I agree with Fae, making yogurt is nostalgic, as my mom makes it too.
Your blog is such an inspiration…love it, thanks for sharing the recipe.
Laura, This is an utterly beautifully exhibited post. Also you brought back a lot of nostalgic memories of my Mother. She never purchased yogurt. Yogurt was to be made at home (she made tomato paste, pickles, jams, you name it). Every week, she made yogurt in a jumbo bowl, and wrapped in a wool blanket, both of which we named, yogurt bowl, yogurt blanket. 🙂 Although I watched her make it many times, I have never made yogurt. You have inspired me to do so. Thank you for such a beautiful post. Happy Nowruz to you and yours, dear Laura!… Read more »
Who knew yogurt could make us nostalgic?!! When we go out for kabob, my kids are always comparing it to their grandmother’s koobideh. “Oh, Maman’s kabob is much better!” Happy Norouz, Fae!
Your video is super handy and your yogurt is clearly super delicious 🙂 Thanks so much for all the work you put into this in this busy time of the year! Happy Norouz again!
Happy Norouz to you, too, Afsaneh!
I’ve tried my hand at making yogurt a couple of times, and have had success with your method of incubation. I’ve used the whey (liquid gold) as liquid in my bread recipes. Wonderful! No part goes wasted. I recently received an instant pot 7 in 1 cooker. It has a yogurt setting! I’m itching to try it out. Thanks for your yogurt starter recommendation! I will try!
Oooh, I’ve heard a lot about those instapots. Reza wants me to figure out making yogurt in the crockpot. I wasn’t thinking and dumped my whey out. Persians love whey, too. Miss you, Holly!!!!
Laura, you’ve read my mind – I’ve been wanting to try this for so long. Now I will – I can’t believe I can have my own yogurt by this weekend – so excited. Thank you for sharing and your photos and writing are lovely !
Your fan,
Ahu
Ahu, I really don’t know why I didn’t do this years ago. I grew up with homemade yogurt, too! My next challenge is to make kashk!