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.
- 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
- 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).
- 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
- Stir in one cup of seltzer water.
- Pour over ice to serve.
- Top each glass with remaining seltzer and fresh mint.
- 1/2 gallon whole milk
- 1/4 cup whole milk yogurt with live cultures
- Clip on beverage thermometer
- 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.
- Remove from heat and allow the milk to cool to 100-115° F.
- You can place the pot in an ice bath in your sink to speed up the cooling process.
- Whisk in the yogurt and transfer the mixture to a ceramic or glass container with a lid.
- 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.
- Stir and refrigerate the yogurt overnight or for at least 8 hours.
- Yogurt will last refrigerated for 10-14 days