1 cup of milk and 1 cup of water to a medium sized saucepan.
liquid until it hits 185F - don’t let it boil. Check temp using an instant-read thermometer.
liquid from heat and allow it to cool to 110F. Add another cup of milk, yogurt (or kefir), salt, and honey.
another cup of milk, yogurt (or kefir), salt, and honey.
the whole mixture into a jar and cover it.
If you have a lid with a vent, do use it. If not, vent the jar manually a few times during fermentation.
in a warm place for 2-3 days.
doogh through a non-metal sieve or squeeze it through a nut milk bag.
to a clean quart-sized jar and refrigerate for up to 1 week, venting it every day. Ready to use immediately.
doogh 1:1 with carbonated or still water. Add dried, ground mint to taste just before serving and a sprig of mint for garnish.