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Wednesday, May 20, 2009

Homemade Madzoon (Yogurt to non-Armenians)

I don’t know of any Armenian family that hasn’t made homemade madzoon at one time or another.

I know how easy it is to BUY madzoon, but have you ever tasted the homemade variety? Well then, you’re in for a treat because I’m going to share my mother-in-law’s recipe with you. But be warned, it is NOT low-fat or low-cal.

You can fiddle with the recipe to lower the fat/calorie content, if you like, but you’ll be missing that WOW factor if you do. Give it a try - at least once, then decide which you’d rather have.

One thing you need to know before you start: You need to have yogurt to make yogurt.

If you’re doing this for the first time, buy a small container of plain yogurt that contains live and active culture. Once you make your first batch of yogurt, save about ½ cup to make your next batch.


Madzoon

Ingredients:
3 Tbsp. yogurt culture
2 cups milk
2 cups half and half

Directions:

1. Heat 1 ½ cups of the milk and 1 ½ cups of the half and half in a
large pot until it begins to foam. Be ready to move the pot off the
burner if it foams too much!
2. Pour the heated mixture into a large bowl. Stirring constantly, add
the unheated milk and half and half.
3. In a small bowl, blend the yogurt culture with a little of the milk mixture.
4. Combine the blended yogurt culture to the rest of the milk.
5. Cover the bowl with a plate, then wrap it in a large towel.
6. Place the bowl in a warm place for at least 4 hours or until thickened.
7. Place several layers of paper towels on the surface of the yogurt to
absorb excess liquid. Change the towels periodically.
8. Place bowl in the refrigerator. Chill.

3 comments:

  1. I've always wanted to make my own yogurt. I will definitely have to try this.

    ReplyDelete
  2. In my family, we cooled the heated milk before adding the starter. I believe this is very important, because if the milk is too hot, it will kill the starter bacteria! You can circle dip your finger in the milk to check proper temperature...if your can keep it in long enough to follow the edge of the bowl 4 times w/o burning, it's ready. In modern times, a thermometer is the best idea. Once it reaches about 100-115F, it's ready for starter. I also suggest encasing the bowl in a blanket AND some towels for keeping the proper temperature during fermentation. I hope this helps!

    ReplyDelete
  3. To la Vasca:
    A Basque name describing Yogurt, is this Yogurt popular in el Pais Basque region?
    from another la Vasca

    ReplyDelete