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Making yogurt is a lot simpler than it sounds. In fact, much like sourdough which like us you surely tried making during the lockdown, the key ingredient to yogurt is, well, yogurt. In fact, it’s the bacteria in the yogurt that we really want. That bacteria, depending on how long your family has been making yogurt, might be traceable back to some ancient proto-yogurt made in Armenia.
Long ago, but more recently than when that proto-yogurt was made, Vartouhie Zaroukian learned how to make yogurt from her grandmother in a time before kitchen thermometers.
Get the full recipe at www.learnthedish.com/post/mad...
Ingredients:
- 1 quart (1 L) homogenized milk
- 2 tablespoons (30 mL) plain yogurt