While fresh plain yogurt is widely available in the Middle East it may not be as easy to obtain in the Western countries so I thought I would show you all a simple recipe for making it at home. I have made this several times and it worked out flawlessly each time. There is something special in making something yourself, isn’t there? As I told you all before yogurt is a pretty popular staple here in Saudi. We eat it with every meal practically and I personally adore in plain with a bit of honey drizzled on top for suhoor.
I always use full fat milk and yogurt starter because they are much creamier but you can use what works best for you. If you would like much thicker yogurt you can reduce the milk to 3 cups instead of the 6.
6 cups milk
3 tablespoons yogurt
1. In a 4-quart saucepan on medium heat add milk bring to a full boil then reduce to simmer and allow to cook for 3 minutes.
2. Allow milk to slightly cool until mixture is no longer hot just warm. Mix 3 tablespoons of starter yogurt then add to the milk, stirring mixture with a wooden spoon. Cover with a lid then wrap entire pan in a towel to keep warm.
3. Allow to sit in a warm place for 8 hours not disturbing. When finished refrigerate overnight then serve.
Yields: 6 cups