Madzoon  Yoghurt Directions for making fresh yoghurt Stovetop 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. 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.

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.

Notes

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.

Tahn  Chilled yoghurt beverage
Tahn is a popular beverage, refreshing in hot weather. Often served with meals.

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