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


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 Servings: 4

Prep Time
12 hours
Cook Time
30 minutes
Total Time
12 hours 30 minutes
Gluten Free
Dairy Free


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


  1. Warm milk in a double boiler on medium low heat, to 185°F (85°C), or when it starts bubbling up and froths. Immediately plunge pot into another pot of cold water and cool to 110°F (43°C). Meanwhile, remove yogurt from refrigerator and warm to room temperature. Whisk yogurt into cooled milk. Pour into sterilized glass jars and place in a warm spot for approximately 6–7 hours until it thickens (may take as little as 2 or as many as 12 hours, depending on the starter yogurt). The longer it sits, the thicker and more tangy it gets.