Abu Dhabi (United Arab Emirates) Flag Abu Dhabi (United Arab Emirates)

Robe

Delicious and nutritious, robe is a whole milk yogurt that Arabic cultures have historically prepared from camel milk or other beasts of burden like mules and donkeys. Today, much of robe is made from cow’s milk, is sold in stores, and is rarely made at home anymore. This recipe is a simple rendition of turning cow’s milk into yogurt using premade yogurt with live active cultures as the starter. Choose whole milk for the creamiest taste, or at the very least, 2 percent. Robe is a traditional accompaniment to Emirati meals. Recipe Serving: Serves 4

Prep Time
12 hours
Cook Time
30 minutes
Total Time
12 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 4 cups (960 ml) whole milk
  • 2 tablespoons (30 g) plain yogurt with active cultures

Directions

  1. Warm milk in a double boiler on medium low heat, to 185°F (85°C), when it starts bubbling up and froths.
  2. Immediately plunge pot into another pot of cold water. Cool to 110°F (43°C).
  3. Meanwhile, remove yogurt from refrigerator and warm to room temperature. Be sure it is plain yogu without sugar.
  4. Whisk yogurt into cooled milk.
  5. Pour into sterilized glass jars and place in a warm spot for 6-7 hours until it thickens (from 2-12 hours, depending on the starter yogurt). The longer it sits, the thicker and more tangy it gets.