Date: Tue, 19 Sep 1995 16:34:34 -0800
From: "CORINNE B WHITESELL:" (ANCBW@acad2.alaska.edu)
Yogurt Lebanese style
Forty years ago I lived for two years in Beirut, Lebanon where I was
first intro- duced to yogurt. It had not yet become popular in the
USA. I continue to make it as I learned there, and still find it by
far the easiest. No special ingredients or special yogurt making
1. Bring milk to a full boil. (Boiled milk is hard curd, unboiled
milk is soft curd. You want the firmer product.).
2. Pour the boiled milk into a crockery bowl and cool it just
until you can put your little finger in and count to 10 before
you are forced to remove it.. This will be exactly in the right
temperature range for proper incubation of yogurt culture.
3 Add heaping tablespoon (or more) of yogurt culture saved
from the last time you made it. (Purchase fresh, or get
some from another person who makes yogurt regularly if
this is your first time.
4. Cover bowl with wax paper or a plate and "cosy" it with
WOOL fabric for 3 - 5 hours. Longer incubation produces
The point of a crockery container is that it holds heat. The
point of wool is the same. I use a baked bean pot and cosy it
with a wool hat and wool blanket or large wool scarf. Adequate
cosying will keep the temperature at proper incubation range
Nothing to prevent you from using fat-free milk when you
make your own. Can also be loaded with extra powdered milk
for an even firmer product.