Make Yogurt the Simple Way

19. May, 2010 0 Comments

A couple of posts back, I wrote about making yogurt with starter culture and my little electric yogurt maker.  After speaking with my Turkish friend (actually she is teaching me to speak the language) I decided to try making it the Turkish way … the result was impressive, so I am reproducing Meric’s Yogurt method so that anybody can make yogurt at home.

Ingredients

2 litres of organic, full-cream milk.  Skimmed milk doesn’t work.
One cup of good quality plain yogurt (can be from a previous batch.)

Method

Bring milk to the boil but do not boil.
Cool the milk in the saucepan until your finger does not say “ouch” when you put it in!  It should be warm, not hot.
Blend one cup of plain yogurt with one cup of warmed milk and add to the rest of the milk and mix thoroughly.
Put on the lid and wrap the saucepan in a blanket and store at room temperature for 24 hours
I then strain the yogurt to get the thick, pressed yogurt seen at mealtimes across Turkey.  The longer one strains, the thicker the yogurt.  Even after two hours, the yogurt is thick, creamy and delicious.

iyi gunler!

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