Mast, or yogurt, is an essential delicacy on a Kurdish breakfast table. This homemade version is not just creamy and delicious but also a versatile delight that pairs well with almost anything. Follow this simple recipe to create your own batch of Mast yogurt, perfect for adding a luscious touch to your meals.
Ingredients
🥛 1 quart half-and-half
🥛 1 cup whipping cream
🥄 3 tablespoons plain yogurt (as starter)
Instructions
1- Prepare the Ingredients:
- Gather all your ingredients and make sure your plain yogurt starter is at room temperature.
2- Heat the Milk:
- Pour the half-and-half and whipping cream into a pot.
- Turn the stove on to a very low setting.
- Allow the mixture to heat until it just starts to boil.
- This requires close attention to prevent it from boiling over.
3- Cool the Milk:
- Once boiled, remove the pot from the heat.
- Pour the mixture into a bowl.
- Allow it to cool until you can comfortably hold your finger in it for about four seconds without discomfort.
4- Combine with Starter:
- In a small bowl, mix three tablespoons of your room-temperature plain yogurt with a little of the cooled milk.
- Stir until well combined.
5- Inoculate the Milk:
- Carefully stir the yogurt mixture into the main batch of milk.
- Mix it gently to avoid breaking the creamy top layer.
6- Ferment the Yogurt:
- Cover the bowl with a plastic bag, then envelop it with a towel to maintain warmth.
- Place the bowl in an undisturbed area, such as an oven (make sure it's turned off), for four to five hours to allow fermentation.
7- Refrigerate the Yogurt:
- After fermentation, the yogurt should be solid.
- Place it in the refrigerator overnight to allow it to set and develop its flavors further.
8- Serve and Enjoy:
- The next day, your Mast yogurt is ready to enjoy.
- Serve it with breakfast or use it as a delightful accompaniment to various dishes.
Prep Time: 10 minutes
Cook Time: 30 minutes (plus 4-5 hours fermentation)
Total Time: 5-6 hours
Servings: 8 servings
Calories: Approximately 120 per serving
Proteins: 2g per serving
Fats: 10g per serving
Carbohydrates: 4g per serving
Equipment: Pot, Bowl, Towel, Plastic bag
Cooking Tips:
- Make sure the yogurt starter is not too cold; room temperature encourages better fermentation.
- Insulating the fermenting yogurt with a towel helps maintain the necessary warmth for bacteria to thrive.
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