Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure a successful recipe every time. It's fast, easy and economical! I always try to keep some on hand, but this recipe is so versatile and delicious, it's sometimes hard to keep up with the demand!

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Recipe Summary

prep:
40 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 45 mins
Servings:
10
Yield:
2 quarts
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.

  • 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.

  • 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.

  • Refrigerate yogurt several hours or overnight to chill completely.

Cook's Notes:

I recommend using an organic Greek-style yogurt for the starter.

For a delicious snack, set some of your finished yogurt to drain over a bowl in a mesh strainer for 24 hours, draining off the whey as it collects in the bowl. Once drained, add salt to taste and spread on fire-roasted tomato Triscuits®. Yummy!

Be sure to reserve 1/2 cup or so of this batch of yogurt to use as a starter for your next yummy batch. Each generation you make becomes just a little more tart.

Nutrition Facts

367 calories; protein 7.9g 16% DV; carbohydrates 10.5g 3% DV; fat 33.3g 51% DV; cholesterol 113.9mg 38% DV; sodium 106.3mg 4% DV. Full Nutrition
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Reviews (14)

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Most helpful positive review

Rating: 4 stars
04/10/2018
I've been making a similar greek yogurt every week for 2 years now and track every variable (OCD?). Using a thermometer at every step ensures consistent results. First, heat to 180 f then cool to 110-120f. add your yogurt culture mixing very well. Keep around 110f for about 10 hours (I use my oven on the bread proofer cycle. Towels & a heating pad work great too) I like my Greek yogurt very thick so I pour my yogurt into a kitchen strainer lined with 2 huge coffee filters (gallon size commercial BUNN -AMAZON has them) and strain on the counter for 4 to 6 hours. It wont go bad because of the high acidic content. Keep the whey for yummy homemade soup or smoothies. I whip my finished yogurt and store in glass mason jars (keeps best in glass). Save some to start your next batch but if you're not making more within a week, freeze the reserved yogurt and take out of the freezer when needed. I've even used mine frozen but it takes much longer to mix it thoroughly int o your 115f milk. There are so many variables, each can change your yogurt results in some way. one important note of caution, heating to 180f changes protein structure and gives culture (a bacteria) a clean slate in which to grow. Adding anything (the cream for example) after it has cooled introduces a competing bacteria back into the batch which could possibly contaminate it. If using the cream, add it to the milk then heat it to 180f., cool and innoculate with the yogurt culture. Read More
(22)
18 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/09/2018
I've been making a similar greek yogurt every week for 2 years now and track every variable (OCD?). Using a thermometer at every step ensures consistent results. First, heat to 180 f then cool to 110-120f. add your yogurt culture mixing very well. Keep around 110f for about 10 hours (I use my oven on the bread proofer cycle. Towels & a heating pad work great too) I like my Greek yogurt very thick so I pour my yogurt into a kitchen strainer lined with 2 huge coffee filters (gallon size commercial BUNN -AMAZON has them) and strain on the counter for 4 to 6 hours. It wont go bad because of the high acidic content. Keep the whey for yummy homemade soup or smoothies. I whip my finished yogurt and store in glass mason jars (keeps best in glass). Save some to start your next batch but if you're not making more within a week, freeze the reserved yogurt and take out of the freezer when needed. I've even used mine frozen but it takes much longer to mix it thoroughly int o your 115f milk. There are so many variables, each can change your yogurt results in some way. one important note of caution, heating to 180f changes protein structure and gives culture (a bacteria) a clean slate in which to grow. Adding anything (the cream for example) after it has cooled introduces a competing bacteria back into the batch which could possibly contaminate it. If using the cream, add it to the milk then heat it to 180f., cool and innoculate with the yogurt culture. Read More
(22)
Rating: 5 stars
07/13/2013
My family has also been making (Armenian) yogurt for generations. I followed this recipe and it makes wonderfully thick and creamy yogurt! Instead of using towels around the bowl, I like to put the bowl in the unheated oven for the night (keep the oven OFF!). Also, although not Armenian in style, this is really good with a bit of honey and some lime zest mixed in. Read More
(17)
Rating: 5 stars
06/26/2015
I made this for the first time using organic milk and half and half. I was skeptical but it turned out perfectly! As good as premium store bought for half the price. Warming the milk and then waiting for it to cool down takes a while but what could be easier than mixing three ingredients together wrapping towels around it and then leaving it sit in the oven overnight? Read More
(7)
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Rating: 5 stars
03/08/2015
I followed the recipe as given and omitted the whipping cream. It was a little thinner than I like maybe due in part to sneaking a peak halfway through the process so I drained it using a fine mesh strainer for about 20 minutes. Turned out thick and creamy. I will definitely use this recipe again. Read More
(4)
Rating: 5 stars
09/17/2017
Having trouble with the reviews tonight! "Hye" Sherrylann! Thanks for publishing this recipe. Like your husband we have a long history with yogurt. Mom's culture died out before she passed years back and I've been too lazy to start a new starter. This motivated me. I currently buy Mountain Hye. Not bad but NOTHING like homemade. My Kids will thank you also! Anyone reading this this recipe makes "The Kind". If you prefer a more tart yogurt as does my family literally leave it out in a warm spot until desired tartness is achieved. Excellent for dressings sauces marinades. Add fruit a bit of vanilla and a sprinkling of sugar or Splenda (I'm diabetic) for a wonderful dessert or plain with crackers broken up in it as do we. Read More
(3)
Rating: 5 stars
04/21/2018
All I can say is... Yum!! I made this recipe yesterday and was able to taste it tonight. It set up nice and creamy and delicious. I will be making this again. I put the mixture into two 1 qt mason jars and placed them inside my crock pot (not on or plugged in). I used a heated pad that you warm in the microwave. Read More
(2)
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Rating: 5 stars
06/17/2017
My family buys a lot of yogurt, so I decided to try making it and this is the recipe I decided on. Wow! Not only was it easy to make but taste way better than the store bought stuff. I will be making this for a long time to come. It even got the stamp of approval from the harshest food critics on the planet...... my children. Read More
(2)
Rating: 5 stars
11/18/2015
Excellent recipe! I omitted the heavy cream and it came out perfectly. Much much cheaper thank buying the store bought. Next time I'm going to use skim milk though because I didn't realize how high the fat content was. Read More
(1)
Rating: 5 stars
03/07/2016
I made organic yogurt. Except using half and half and whipping cream I used sour cream. 1g of organic whole milk 1-6oz container of organic yogurt and 6oz of sour cream. Read More
(1)
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