Persian Yogurt
To make homemade Persian Yogurt (Mast), you need just milk and yogurt. You have to boil milk, then cool down the milk to the desired temperature. Then you should add yogurt to the milk. After that, cover the container and keep it warm for 5-8 hours and finely let it refrigerate for 1 hour until to chill thoroughly.
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Servings: 4 people
Calories: 63kcal
Ingredients
- 4 glasses of milk
- 4 tablespoons yogurt
Instructions
- Grab a suitable-size pot and pour the milk into the pan.
- Put the pot on medium flame and let it boil. When it boils, turn the flame down and let it simmer for 15 to 20 minutes until its extra water evaporates completely.
- Pour it in a suitable container and let it cool down. The warmth should be as much as you can feel it with your finger when you measure it with the fingers.
- When it reached the desired temperature, mix yogurt with one glass of milk and stir it until it gets smooth.
- Add yogurt to the rest of the milk in the container little by little and stir it gently.
- Cover the container with warm clothe and towel and keep it warm for 5-8 hours and never move it in this period.
- After 5-8 hours, uncover it and refrigerate it for 1 hour until it chills completely.
- Your Persian yogurt (Mast) is ready to use.
Notes
Uniqop's advice
- If your milk would be hotter or less hot than required hot, or your yogurt (Mast) would be too cold, your yogurt's texture will be watery, or it will be cracked.
- If you want to have thicker yogurt (Mast), you should use a type of milk with more fat.
- If you like sweeter yogurt (Mast), you can add some sugar to your milk in the process of making it.
Nutrition
Serving: 100g | Calories: 63kcal