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 of salt
  • Pinch of dried mint
  • Pinch of dried rose petals
  • Pinch of dried celery
  • Pinch of dried thyme
  • Pinch of ground black pepper
  • 4 sprigs of fresh mint for garnish
  • Ice

Steps

  1. Combine all dried herbs in a mortar and pestle and pulverize (or 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