It takes a little store-bought yogurt to make a lot more—and once the production line is moving, you need never buy bland yogurt again. This recipe comes from the Middle East, where plain yogurt is a common ingredient in everyday cooking. Once you get used to making your own, you'll find that it can be a handy substitute for sour cream, heavy cream, and cream cheese.
2 quarts whole milk
1 cup plain yogurt
1 cup half-and-half (light cream)
- Bring milk to a boil in a very clean pot (dirty or greasy utensils won't produce the desired results). Remove from heat and pour into a glass jar or pottery container; let stand until cool.
- Dilute yogurt in 1 cup cool milk and the half and half. Gradually add this mixture to the remaining milk, stirring slowly and gently. Place container in a protected spot (it must not be moved or touched). Cover with a lid. Cover container with a large towel or blanket and allow it to sit at least overnight.
- To obtain a thick yogurt, place 3 to 4 layers of paper towels over the top for a few hours to absorb the excess liquid. Store yogurt in the refrigerator.
Makes about 9 cups.