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Doogh – A traditional Persian drink made from homemade yogurt

Homemade creamy yogurt

healthy, and gut-friendly yogurt!

Course easy recipe, gut-friendly, side dish
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Homemade creamy yogurt
Prep Time 10 minutes
Servings 2 Jars
Author Labsalliebe

Ingredients

INGREDIENTS FOR HOMEMADE CREAMY YOGURT

  • 1 l, 4 cups whole milk
  • 50 ml, 3 tbsp plain natural yogurt with live Lactobacillus bulgaricus cultures

Instructions

STEP-BY-STEP INSTRUCTIONS – HOMEMADE YOGURT

Heat the Milk:

  1. If using fresh whole milk, bring it to a boil once to kill any unwanted bacteria.

  2. If using UHT (long-life) milk, heat it in a saucepan to 80°C (176°F).

  3. Remove from heat.

Cool Down:

  1. Allow the milk to cool down to 40°C (104°F). Using a kitchen thermometer works best to get the temperature exact.

Inoculate & Jar:

  1. Stir the plain natural yogurt starter into the warm milk until smooth.

  2. Divide the mixture into clean glass jars and seal them tightly.

Ferment in the Oven:

  1. Place the sealed jars in the oven at 40°C (104°F) for 12 hours.

  2. Chef’s Tip: Save a small portion of this batch to use as your starter culture for the next round of homemade yogurt!

Recipe Notes

Storage: Your homemade yogurt will stay fresh in the refrigerator for up to 10 days.