Make Your Own Yogurt - Armenian Madzoon
Just like my Grandma Shuggy used to make when I was a little girl, you can make our national yogurt at home. The taste is far superior to commercial products and the texture is silky. We flavor it as we eat it with honey or fruit. Give it a warm "hug" with your favorite winter jacket, just like my Shuggy taught me to do!
1 quart milk, skim or your preferred kind
2 tablespoons yogurt with active cultures
1 teaspoon sugar
Heat milk until it comes to a boil. Stir in the salt and sugar. Set the milk on a counter and using an instant read thermometer, check the temperature every 10 minutes until it reaches 110-115 degrees. Set a timer for 10 minutes each time, until it reaches the proper temperature. Put the yogurt in a small bowl and take a few spoons of the hot milk and whisk it into the yogurt to thin it out. Now stir this into the hot milk. Pour the milk mixture into a container with a tight fitting lid. Wrap the bowl in a thick bath towel and wrap the whole thing in a down jacket. Set this aside unrefrigerated for 8 hours, or overnight, until the madzoon has thickened. There will be a bit of water on top which you can spoon off if you prefer. The madzoon will be thicker, but not as thick as commercial yogurt.
Makes 1 quart