Authentic Homemade Yogurt

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!

• Preparation Time: 40 mins
• Cooking Time: 5 mins
• Total Time: 45 mins
• Calories: 367 Calories

Ingredients

• 1 quart whole milk
• 1 quart half-and-half
• ¾ cup plain yogurt, preferably Greek-style, with live cultures
• 1 pint heavy whipping cream (Optional)

Recipe Instructions

Step 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.

Step 2

Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.

Step 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.

Step 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.

Step 5

Refrigerate yogurt several hours or overnight to chill completely.