Ingredients (for 1 quart jar):
- 1 quart raw milk with the cream still on top
- 2–3 spoonful's of plain yogurt with live cultures (from your last batch, or a good one from the store)
Tools Needed:
- Clean pot – for gently warming the raw milk.
- Wooden spoon (or whisk) – to stir in the yogurt starter.
- Quart-sized glass jar (or multiple smaller jars) – for fermenting the yogurt.
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Cloth & string/rubber band – to cover the jar so it can “breathe."
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Refrigerator – to chill and thicken the yogurt after fermenting.
(Optional, if making thicker yogurt)
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Cheesecloth or fine strainer - to drain whey and make Greek-style yogurt or labneh.
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Bowl - to catch the whey if straining.
Instructions:
- Warm the milk, just a little.
Put the milk in a clean pot and warm it gently.
Don’t boil it! If it feels warm on your finger but not hot, it’s ready. - Stir in the culture.
Add the spoonful's of yogurt and mix well. - Pour & cover.
Pour into a clean glass jar. Cover with a cloth and tie with string or a rubber band.
Let it breathe, but keep the flies out. - Leave it in a warm place.
Put the jar in a cozy spot — near the stove, wrapped in a towel, or in the oven with just the light on. Leave it there 8–12 hours.
Don’t rush. Don’t peek. Patience makes it thick and sweet. - Taste, don’t watch the clock.
After some hours, taste it. When it is tangy and soft, it is ready. - Chill before eating.
Move the jar to the refrigerator to finish setting. If you want it thicker, strain through a cloth for a few hours to make labneh (a spreadable yogurt cheese).
And don’t throw away the whey — use it in your bread or soup.
Enjoy!
