food

Doogh

You might not lust after Doogh like you would a Sweet Tea or a Bandung - but trust us, one sip of this while eating a chelo-kebab, and you'll understand why this drink has been in rotation in the Middle East since ancient times.

food

Doogh

You might not lust after Doogh like you would a Sweet Tea or a Bandung - but trust us, one sip of this while eating a chelo-kebab, and you'll understand why this drink has been in rotation in the Middle East since ancient times.

Ingredients

  • 1 cup prepared yogurt
  • 1 cup water
  • 2 cups seltzer water, divided
  • Pinch each of : salt, dried mint, dried rose petals, dried celery, dried thyme, ground black pepper
  • 4 sprigs of fresh mint for garnish
  • Ice

Steps

  1. Combine all dried herbs in a mortar and pestle and pulverize (you can also place herbs in a plastic bag and roll over them with a rolling pin a few times).
  2. In a large pitcher, with a long wooden spoon, mix yogurt, water and ground spices together until water is totally incorporated. /// OR whisk in bowl
  3. Stir in one cup of seltzer water.
  4. Pour over ice to serve.
  5. Top each glass with remaining seltzer and fresh mint.

Ingredients

  • 1/2 gallon whole milk
  • 1/4 cup whole milk yogurt with live cultures
  • Clip on beverage thermometer

Steps

  1. In a large sauce pan with a heavy bottom (or a double boiler) over medium-low heat warm the milk, stirring frequently, to 170-180° F.
  2. Remove from heat and allow the milk to cool to 100-115° F.
  3. You can place the pot in an ice bath in your sink to speed up the cooling process.
  4. Whisk in the yogurt and transfer the mixture to a ceramic or glass container with a lid.
  5. Wrap the container with a few kitchen towels and place it in a warm place for 8-12 hours or until thickened. An oven with the light turned on is a good option.
  6. Stir and refrigerate the yogurt overnight or for at least 8 hours.
  7. Yogurt will last refrigerated for 10-14 days