Yogurt
Description
10 mins in microvave ovenBring temp down to 120 for 20 minutes.
5 mins for warmer.
Cover overnite
Editor's Note: Having watched my mother make a gallon of yogurt every week of my childhood, I'd like to offer a few tips. A candy thermometer or a thermopen would be very useful. As a starter, set aside two heaping tablespoons (or more) of yogurt and let it come to room temp or thereabouts. Alternatively, heat the milk to 180 degrees on the stove. Immediately shut the heat off, and let it cool down to 120 area. When the milk is closer to 115-118 degrees, add the starter and stir well. At this point you can take what you have and wrap it in a blanket until it sets (4-6 hours) or put it in a warm place like inside the stove if the stove if the stove is initially at around 105 degrees. Shut the stove off and let it sit. It's still good to wrap a blanket or towel around it. In the morning, put it in the refrigerator and once cold, it should be deliciouis. Or time it so that you start the process in the morning, and put it in the refrigerator before you go to bed.
Contributor
Meal Type
Cuisine
Collection
Citation
“Yogurt,” Armenians of Whitinsville, accessed March 6, 2026, https://armeniansofwhitinsville.org/items/show/580.
Comments
Paula
Can i use store bought yogurt as a starter?
Greg Jundanian
User the store bought yogurt you like best. I use Erivan yogurt which in made in Pennsylvania by an Armenian family whose roots are in the same village as my grandmother, Arapkir. I also have a far simpler way of making it Heat the mild to 118 and then add it into a glass jar with the starter, stir well, and keep it warm for 6 plus hours and then into the fridge overnight. I am lucky that my oven can stay warm at low temps. I set mine to 125 and keep it in there for the day.