📝 About This Recipe
In every Afghan household, Mast-e-Khana is more than just yogurt; it is a cooling sanctuary and a culinary foundation that balances the bold, spiced flavors of rice and meat dishes. This homemade yogurt is prized for its velvety texture, gentle tang, and natural sweetness that commercial versions simply cannot replicate. Mastering this ancient craft allows you to create the perfect base for Boranis, refreshing Doogh drinks, or a simple, nourishing side drizzled with honey.
🥗 Ingredients
The Base
- 2 quarts Whole Milk (Preferably grass-fed and non-homogenized for a thick fat cap)
- 1/2 cup Heavy Cream (Optional, for an extra rich and creamy 'Mast' texture)
The Culture (The 'Maya')
- 3 tablespoons Plain Yogurt with Live Cultures (Must be at room temperature; use a brand you enjoy the taste of)
Traditional Afghan Serving & Variations
- 1 tablespoon Dried Wild Mint (Nana) (Crushed between palms for garnish)
- 1 clove Garlic (Finely minced, for savory preparations)
- 1/2 teaspoon Kosher Salt (To taste)
- 1 cup Cucumber (Finely diced for Mast-o-Khiar variation)
- 2 tablespoons Walnuts (Crushed, for topping)
- 1 tablespoon Golden Raisins (Soaked and drained)
👨🍳 Instructions
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1
Pour the whole milk and heavy cream into a heavy-bottomed pot. Using a heavy pot prevents the milk from scorching at the bottom.
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2
Heat the milk over medium heat, stirring frequently with a wooden spoon. Bring it to a gentle boil until it reaches approximately 180°F (82°C). This process denatures the proteins, ensuring a thicker set.
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3
Once the milk reaches the temperature, reduce the heat to low and let it simmer for 5-10 minutes. This evaporates some water content for a denser yogurt.
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4
Remove the pot from the heat and allow the milk to cool down. You are looking for 'lukewarm'—specifically between 110°F and 115°F (43°C-46°C). The Afghan 'finger test' involves dipping your pinky finger in; it should feel hot but you should be able to keep it there for a count of ten.
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5
While the milk cools, place your 3 tablespoons of starter yogurt (the Maya) into a small bowl and whisk it until completely smooth.
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6
Take about half a cup of the warm milk and stir it into the starter yogurt to temper it. This ensures the culture incorporates evenly without clumping.
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7
Gently pour the tempered starter mixture back into the large pot of warm milk. Stir very gently in a circular motion only 2 or 3 times—do not over-whisk.
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8
Pour the mixture into a clean glass or ceramic bowl. In Afghanistan, a 'Kasa' (traditional bowl) is often used.
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9
Cover the bowl with a lid or plastic wrap, then wrap the entire bowl in a thick, clean kitchen towel or a small blanket to maintain the heat.
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10
Place the wrapped bowl in a warm, draft-free spot (like an unlit oven with the light turned on) and let it sit undisturbed for 8 to 12 hours. Do not move or shake the bowl during this time.
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11
After the incubation period, check the yogurt. It should be set and firm. Remove the towel and refrigerate the yogurt immediately for at least 4 hours before serving. This stops the fermentation and firms the texture.
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12
For serving, spoon into a bowl and garnish with crushed dried mint and a sprinkle of salt, or fold in minced garlic for a savory Afghan side.
💡 Chef's Tips
Always use the freshest milk possible; higher fat content results in a more luxurious 'Mast'. If your yogurt is too thin, you can strain it through cheesecloth for 2 hours to make 'Chaka' (thick strained yogurt). Never use a starter yogurt that has additives, gelatin, or thickeners; it must contain 'Live Active Cultures'. To prevent a skin from forming on the milk while cooling, you can whisk it occasionally or simply peel the skin off before adding the starter. If the environment is too cold, the yogurt won't set; if it's too hot, the cultures will die and the milk will remain liquid.
🍽️ Serving Suggestions
Serve alongside Kabuli Pulao to balance the richness of the lamb and caramelized carrots. Mix with grated cucumber, garlic, and mint to create 'Mast-o-Khiar', the perfect dip for hot naan. Thin it with cold water and a pinch of salt to create 'Doogh', a refreshing Afghan yogurt drink. Use as a cooling topping for 'Aushak' (leek dumplings) or 'Borani Banjan' (braised eggplant). Drizzle with mulberry molasses or honey and top with walnuts for a traditional Afghan breakfast.