This yogurt recipe is simple. Many Americans think of yogurt as a sweet item, but Afghans use yogurt in savory dishes constantly. If you have watched our recipes, you know this. Here are some Afghan recipes you can use your homemade yogurt in: mantu dumplings, Afghan yogurt sauce, ashak dumplings, borani banjan, and borani kadoo.
1/2 Gallon of Milk
4 Tablespoons Yogurt Starter (Leftover Yogurt with Live Cultures)
1. Take milk and place into pot, bring up to temperature. We must scald the milk.
2. Then, bring temperature to between 180-190 degrees Fahrenheit.
3. Hold at that temperature for at least 10 minutes, up to 30 minutes.
4. Then, let slowly reduce to 110 degrees Fahrenheit. You must cool the milk before you add the starter.
5. Take your yogurt starter, and don’t add directly to scalded milk. Take starter and put in other container. Take some of the milk mixture and add it to your starter. Mix it together. This will get your consistency right for the starter mixture when you next add it to the scalded milk.
6. Add your yogurt starter mix to the scalded milk.
7. Next, once it is mixed thoroughly, put in your oven at the lowest temperature possible, then turn it off right before put your pot of yogurt into the oven.
8. Before placing pot in the oven, swaddle your yogurt pot in your towels.
9. Allow the yogurt to set in the oven overnight. Even better, after you take it out in the morning the next day let it set for another half day.