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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels. | 2. Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture. | 3. Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness. | 4. Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours. | 5. Refrigerate yogurt several hours or overnight to chill completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yogurt	3/4	cup		112.0875	8.5628	6.3761	5.9719
milk	1	quart		595.36	46.6528	30.744	31.9152
half	1	quart		-	-	-	-
heavy whipping cream	1	pint		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.