How to Make Persian Yogurt
Also called "mast-o-khair," Persian yogurt is simple to make whether you get the yogurt from the store or make it yourself at home. For the recipe to be a success you must use good yogurt. This may mean that you should create your own if you are not satisfied with what you see at the store. Being careful to sterlize your cooking utensils and equipment is key to creating a safe-to-eat Persian yogurt. Does this Spark an idea?
Things You'll Need
- Yogurt
- Cucumber
- Assorted herbs and spices like mint, salt, pepper, garlic
- Bowl
- Plastic wrap
- Metal spoon
- Double boiler
- Refrigerator
- Oven
- 1 qt. container
Instructions
-
Mixing the Ingredients
-
1
Cut up the cucumber and leaves from 2 to 3 sprigs of mint. Dump the yogurt into a bowl. Stir in the mint leaves and cucumber. Season to taste with salt and pepper. If using a mill, place the peppercorns into the mill per manufacturer's instructions. Hold the mill over the yogurt until the desired amount of seasoning has been added. Cut up garlic and place in the yogurt, if you want. Dried crushed rose petals are another option that may be added.
-
2
Create your own yogurt by first sterilizing cooking utensils including a metal spoon candy thermometer and double boiler in the dishwasher. Pour water into the bottom part of the double boiler and bring to a simmer. Pour 1 qt. of any type of milk into the top of the boiler. Use non-fat dry milk for more protein and thickness, according to Mahalo.com writer Sandy Smith (see link in Resources). Slowly heat the milk while stirring to between 180 to 200 degrees Fahrenheit. Keep milk at this temperature for 10 minutes. Bubbles around the edge of the pot and steam should be visible.
-
-
3
Continue stirring the pot, making sure the spoon touches the bottom. Set out the yogurt culture to bring it to room temperature. Cool the top of the boiler by placing it in the refrigerator or a pan of cold water. Remove when it reaches 115 degrees Fahrenheit. Stir and remove about 1 cup of milk.
-
4
Stir in 3 tbsp. of plain commercially made yogurt culture into the milk. Cover using plastic wrap or another tight cover. Incubate the bacteria by turning on the oven to 170 degrees Fahrenheit. Turn the oven off and wait 5 minutes. Place the milk in the oven. Keep it at about 110 degrees Fahrenheit. Check the temperature using the oven or candy thermometer. Don't let the temperature get below 100 degrees Fahrenheit. "Incubate" for 5 to 7 hours.
-
5
Place cucumber, salt, pepper and other desire ingredients into yogurt, stir and enjoy. The yogurt should be refrigerated and consumed within 10 days, according to Smith (see link in Resources).
-
1
