INGREDIENTS: For 8 cups of yoghurt or ½ kg (16 oz) strained yoghurt.

8 cups milk
½ cup yoghurt
1 tspn salt (as desired)

  

PREPARATION:

Bring milk to a boil. Place aside until tepid.
Stir in yoghurt. Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours.
Remove lid. Stir in salt. Cool in refrigerator for 3 hours.

For Strained Yoghurt:
Pour the cold yoghurt into a cheese cloth bag.
Tie and let hang for 12 hours.
Note: You should double the time of straining the yoghurt when you double the quantity of yoghurt.

Complete list of Aldoukan.com Products Online.
Complete list of Lebaneseproducts.com Products Online.


Back