* If you’re making your own yogurt: make a half recipe of plain, unstrained yogurt (you will use 1/2 gallon of milk and 1/2 cup plain yogurt). Follow the instructions as written in my homemade yogurt recipe, but leave the yogurt to ferment for somewhere between 12 to 16 hours, depending on how sour you want the soup to be. Sometimes I like to make a full gallon of yogurt, and then divide it in half. I use one half to make labneh and the other for booshala. I’ve heard that in Syria, my family would add some of the whey from the labneh back into the booshala in place of the water. I’ve never tried it myself, but it might be worth experimenting with, especially if you’re looking for ways to reduce food and water waste.
** I like to serve a big chilled stockpot of booshala, and then I microwave individual bowls for people who want theirs hot (and in case you’re wondering, I prefer eating hot booshala).