Nothing quenches thirst like Doogh! Here you get recipes for how incredibly easy it is to make yogurt at home and Doogh, a Persian yogurt drink.
It is easier than you think to make your yogurt! Here is a recipe for homemade yogurt and an excellent drink (Doogh).
Yogurt has existed since 500 B.C. in Iran. Most homes produce their own because of their large consumption daily.
When we lived in England, I made yogurt with the English milk delivered daily to our door. Nowadays, you can make your yogurt here in Sweden as well, since we now can buy Turkish, Greek, and even Russian yogurt. (See recipe below)
Yogurt is always present at the meals in Persian homes, except when serving different types of pickles – it is not advisable to eat yogurt and pickles simultaneously, something I have learned since childhood. The good qualities of yogurt are indisputable. The yogurt drink “Doogh” is also served in countries like India, Lebanon, Pakistan, etc. – but the taste varies. The Indian “raita” contains sugar; Iranians use salt instead.
Nothing quenches the thirst as well as DOOGH. It is always served with different kinds of kebab. It consists of yogurt and mineral water spiced with mint and salt. The most famous mass-produced Doogh in Iran is called Doogh-e Abe-ali. Of course, it’s challenging to achieve the same taste, but I received a recipe from a fellow traveler on a flight I tried today – and was so pleased that it tastes like my childhood Doogh-e Abali! You can also buy Doogh in various middle eastern stores.
|250 grams of yogurt||1 tablespoon salt|
|2 1/2 tablespoon crème fraiche||1/2-liter mineral water|
|2 1/2 – 3 tablespoons of squeezed lemon||2 – 3 stems of fresh mint (or 0,5 tsp dried)|
- Mix everything in a bowl and whisk until smooth. Please do not overdo it!
- Pour it into a suitable container or bottle and keep it in the refrigerator. It lasts for several weeks. But in our household, there is no risk that something will remain; I’ll drink it all!
To make yogurt at home.
Preparation 15 minutes and an 8 to 10-hour wait!
1 liter Milk (at least 3% fat)
3/4 – 1 dl yogurt
- Heat the milk in a saucepan. When the milk is about 95 – 96 degrees (C), it is time to remove it from the stove.
- Pour the milk into a larger saucepan or pot. I use my iron pot. Wait until the milk has cooled and is about 45 degrees (C).
- Set the oven to 50 degrees (C).
- Pour some of the milk into a bowl.
- Mix well with the yogurt before mixing it with the rest of the warmed milk.
- Stir, put on the lid, and place in the oven. Then, switch off the heat and let it rest for 8 to 10 hours. Do not disturb the yogurt in the meantime!
- After the wait, you can take out the yogurt and stir. Then, transfer the yogurt to a container with a lid and store it in the fridge.