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Traditional Lebanese Homemade Yogurt
Breakfast

Traditional Lebanese Homemade Yogurt

16 h 40 minServes 8Nutri-Score B€
from @summers_homemade_meals12 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • whole milk (cold, plus a little extra for cooling if needed)Dairy2 litres
  • water (a splash for the bottom of the pot)Other60 ml
  • plain yogurt with live active cultures (or dehydrated yogurt starter culture)Dairy120 ml

per serving

Nutrition

164kcal

Carbs
13 g
Proteins
9 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Kitchen thermometer
  • Mixing bowl
  • Whisk

step by step

Method

  1. Sanitize the equipment

    • Clean and sanitize the stainless steel pot.
    • Sanitize the jars and containers you will use for the yogurt.
    Step 1

  2. Heat the milk

    • Add a splash of water to the pot to prevent the milk from burning at the bottom.
    • Pour in the whole milk.
    • Heat to 190 °F, watching closely so it does not overflow.
    Step 2

  3. Cool the milk to incubation temperature

    • Let the milk cool on its own, or add a little cold milk to speed it up.
    • Check with a thermometer for 110 °F, or use the pinky test: if you can hold your pinky in the milk for 10 seconds, it is ready.
    Step 3

  4. Add the culture

    • Stir the live culture yogurt or the dehydrated starter culture into the warm milk.
    • Do not cover the milk.
    Step 4

  5. Pour into containers

    • Pour the inoculated milk into the sanitized jars and containers.
    Step 5

  6. Incubate

    • Wrap the containers in a warm blanket and place them in a warm spot.
    • Leave undisturbed until set.
    Step 6

  7. Chill

    • Once set like jelly, place the yogurt in the refrigerator without touching it.
    • Chill until cold and thickened.
    Step 7
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