Print Recipe



This recipe comes from the Middle East, where plain yogurt is a common ingredient in everyday cooking. This is a handy substitute for sour cream, heavy cream and cream cheese.


  • 2 quarts whole milk
  • 1 cup plain yogurt
  • 1 cup half-and-half


  1. Bring milk to a boil in a very clean pot (dirty or greasy utensils won't produce the desired results). Remove from heat and pour into a glass jar or pottery container; let stand until cool.
  2. Dilute yogurt in 1 cup cool milk and the half and half. Gradually add this mixture to the remaining milk, stirring slowly and gently. Place container in a protected spot (it must not be moved or touched). Cover with a lid. Cover container with a large towel or blanket and allow it to sit at least overnight.
  3. To obtain a thick yogurt, place 3 or 4 layers of paper towels over the top for a few hours to absorb the excess liquid.
  4. Store yogurt in the refrigerator.

Yield: about 9 cups

Per half cup: Per serving: 92 cal, 5.6 g fat, 21 mg cholesterol, 6.3 g carbohydrates, 0 g fiber, 4.4 g protein, 65 mg sodium


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.