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Directions for making fresh yoghurt

Makes 1 quart

Madzoon is a staple in the Armenian house which is used as a soup, drink, dip, topping or simply eaten out of a bowl. It is surprisingly simple to make using this classic recipe.
1 quart whole or skim milk
1/2 cup nonfat dry milk (optional to add body)
1/2 cup starter madzoon

  1. Combine dry milk with fresh milk
  2. Heat mixture until very hot - do not boil
  3. Allow mixture to cool to lukewarm (125°F)
  4. Stir in starter madzoon
  5. Pour into a heavy bowl and cover with a plate.
  6. Wrap bowl in a heavy towel and set in a warm place for 6 to 8 hours.
  7. Chill several hours before serving.

Starter madzoon may be from a previous batch or any commercial yoghurt with active cultures. Dannon plain yoghurt works well.

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Kamvadz Madzoon 
Drained Yoghurt
For recipes requiring thickened yoghurt, place madzoon in a fine strainer over a deep bowl for 2-4 hours to drain excess whey. Use as directed.


Drain overnight for the consistancy of cream cheese - a low fat alternative on bread or bagels.
Nylon plastic yoghurt strainers are availabe in gourmet stores.

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Chilled yoghurt beverage
Tahn is a popular beverage, refreshing in hot weather. Often served with meals.
1 cup plain yoghurt, drained 3 hours
1/2 to 1 1/2 cups ice-cold water
 salt to taste
 Ice cubes

  1. Place yoghurt in a deep bowl and stir until smooth
  2. Gradually whisk in water until well blended
  3. Add salt and mix well
  4. Sever well chilled over ice