To make madzoon you must first obtain 1/2 cup of madzoon (Yogurt) as a starter from an Armenian home or an Armenian restaurant. Bring a quart of milk to boil. Pour milk into a glass or earthen bowl or individual custard dishes. Dissolve the old madzoon in a little of the warm milk. Before adding the starter, test temperature of the milk on your wrist. It should be more than lukewarm. A glass cooking thermometer would be more accurate to use. When milk temperature indicates 100 add the old madzoon to the bowl of milk and mix. If individual dishes are used add at least a teaspoonful of the starter to each dish and mix. Then cover with a strainer and wrap a heavy towel over it. Or warm your warming oven and set the bowl or dishes there, turn off the heat. It takes at least 3-hours for madzoon to get as thick as custard, then put in refrigerator to set for several hours before serving.
Madzoon is good eaten with most Armenian dishes.
Coffee cream, about 1/2 cup, added to the boiling milk makes madzoon more thick. Homogenized milk is the best to use.
TAHN: Dilute Madzoon with water to make it thin enough to drink. Chill and serve as a drink with meals.