Homemade Lebanese yogurt recipe

There’s nothing quite like making your own homemade yogurt 🥛✨ — it’s pure magic. You start with milk, add live cultures, and by the next day, you’ve got thick, creamy, healthy yogurt.

Here’s how to do it:
1️⃣ Pour milk into a stainless steel pot with a splash of water to prevent burning.
2️⃣ Heat to 190°, then cool to 110° (aka the “pinky test” — if you can hold your pinky in for 10 seconds, you’re good 👌).
3️⃣ Stir in your live culture or starter, then pour into containers.
4️⃣ Leave them in a warm spot for 6–8 hours.
5️⃣ Chill in the fridge — it thickens as it cools.

That’s it! From simple milk to creamy, tangy yogurt right at home. 🫶

#HomemadeYogurt #LebaneseFood #MiddleEasternFood #Cooking #EasyRecipe #FYP

This is how you make traditional Lebanese yogurt. This is so good your grandma will be jealous. Yummy. Don’t tell Tata. Whole milk makes a thick, rich yogurt. Let’s get started. Begin by cleaning and sanitizing a stainless steel pot. Sanitize your jars and containers. Add a little bit of water into your stainless steel pot. This will prevent your milk from burning at the bottom. Use whole milk for a richer yogurt. Use 2% for healthier or use 1% or skim for a thin fat-free yogurt. There are two options to knowing whether your milk is hot enough. You wait for it to come to a boil. Whatever you do, do not let it overflow or you can use a thermometer. We’re looking for a temperature of 190°. Good luck. Now that it hit the temperature of 190° F, you can cool it off naturally by allowing it to sit aside or you can add some cold milk. Did you see that? It’s in incubation mode. It is ready for the next step. Make sure your containers are completely sanitized. We have two options for feeding our milk. It’s live culture. Yogurt with live active culture. Then we have active bacterial culture. Two things. Perform the pinky method. When your pinky submerges into the milk and withstands the heat for 10 seconds, it’s ready. Or you use your handy dandy thermometer 110°. Do you see how the bottom of my pan did not burn? A half a cup of milk. Add your bacteria culture to the milk. By the way, the directions are on the back of the box. I get it from Amazon. Use the link in my stories. Add to your warm milk. Or you can use the yogurt that you created the first time. Or you can simply use yogurt that currently has the active cultures within it. If the yogurt isn’t working, it’s because your bacteria culture has been thinned out too much and you’re going to have to start with the dehydrated packets all over again. Add your fresh yogurt. Approximately 1/2 cup of yogurt to your warm milk. Do not cover the milk. Wrap your yogurt with a warm blanket. See you guys later. Place your yogurt in a warm place. I’ll see you guys in about 8 hours. The yogurt is currently like Jell-O, but you cannot touch it till you place it in the refrigerator for at least 8 hours. It’s