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Madzoon Yogurt

Cook on stovetop. Watch the video here! Recipe provided by Vartouhie Zaroukian

Dietary Notes

Gluten free, nut free, peanut free, vegetarian


  • 1 quart (1 litre) homogenized milk

  • 2 tablespoons (30 mL) plain yogurt


  1. Pour the yogurt into a cooking pot and bring to a boil on medium-high heat, stirring frequently so the milk doesn’t burn or boil over.

  2. Once boiled, remove the milk from the heat and transfer into a heat-resistant mixing bowl. Let the milk cool to between 110° F (43° C ) and 120° F (48° C). This should take about 20 to 30 minutes.

  3. In a small bowl, scoop 2 tablespoons (30 mL) of yogurt into the bowl and then add two scoops of the warm milk. Mix gently until fully incorporated.

  4. Transfer the yogurt and milk mixture into the mixing bowl with the rest of the warm milk. Gently stir to combine.

  5. Seal the mixture with a lid or tightly sealed saran wrap, wrap the bowl in a towel, and store it in a warm draft-free place for 6-12 hours, or overnight.

  6. Transfer the bowl to the fridge to cool for two hours, until it’s completely cooled.

  7. Enjoy as you would commercial yogurt!

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