AuthorMutfaktan SofrayaThere is no one who does not know that homemade yogurt has a taste that cannot be compared with store-bought yogurts. It used to be made in almost every home, but with the spread of city life, it was replaced by a variety of store-bought yogurts by time. Creamy, probiotic, lactose-free, "natural"... Even though there are many store-bought yogurt types that we can't count, none of them can replace the home-made ones. Here is the classic and easy yogurt fermentation recipe that you can make with raw milk or pasteurized dairy!
Put the milk in a saucepan and bring it to a boil. It will be sufficient to boil it for 7-8 minutes if it is raw milk, and 1 minutes if it is pasteurized dairy.
Before putting the milk on the stove, take the starter yogurt from refrigerator in a bowl and let it stay outside and warm up.
Turn off the stove. While waiting for it to cool, you can save the cream that has formed on it for breakfast.
In the meantime, prepare a container in which you will ferment the milk and store it when you have yogurt, and prepare the covering that you will wrap the milk in after fermenting. (My deceased grandmother used to say that yoghurt likes to be wrapped around like grandmothers :))
The most important aspect to obtain a good yogurt is the temperature at which we will ferment the milk. The ideal temperature for this is 45-46 degrees. So how do we measure this? Of course, we make the most precise measurement with a kitchen thermometer. However, in the past, there were no such tools in the kitchens and our elders used to make yogurt "like a stone", so to speak. In this method, which I still use, when you dip your pinky finger in milk, if your finger can stay for 7-8 seconds without burning, it means you can ferment.
Take the milk in the container where you will ferment and put it where you will ferment. You should not move the container after the fermentation process. Take 1-2 spoonfuls of milk in the yeast yogurt in the bowl and balance the temperature. Pour into the milk and stir 1-2 times with a spoon from the bottom. Close the lid of your container and wrap it up nicely.
* You can also wrap it with a strainer turned upside down without covering it with a lid. Although it is a somewhat difficult method, I have seen many times that it gives good results.
After I leave it for 5 hours, I open the lid and leave it for half an hour, then put it in the refrigerator. Bon Appetit!
Ingredients
Directions
Put the milk in a saucepan and bring it to a boil. It will be sufficient to boil it for 7-8 minutes if it is raw milk, and 1 minutes if it is pasteurized dairy.
Before putting the milk on the stove, take the starter yogurt from refrigerator in a bowl and let it stay outside and warm up.
Turn off the stove. While waiting for it to cool, you can save the cream that has formed on it for breakfast.
In the meantime, prepare a container in which you will ferment the milk and store it when you have yogurt, and prepare the covering that you will wrap the milk in after fermenting. (My deceased grandmother used to say that yoghurt likes to be wrapped around like grandmothers :))
The most important aspect to obtain a good yogurt is the temperature at which we will ferment the milk. The ideal temperature for this is 45-46 degrees. So how do we measure this? Of course, we make the most precise measurement with a kitchen thermometer. However, in the past, there were no such tools in the kitchens and our elders used to make yogurt "like a stone", so to speak. In this method, which I still use, when you dip your pinky finger in milk, if your finger can stay for 7-8 seconds without burning, it means you can ferment.
Take the milk in the container where you will ferment and put it where you will ferment. You should not move the container after the fermentation process. Take 1-2 spoonfuls of milk in the yeast yogurt in the bowl and balance the temperature. Pour into the milk and stir 1-2 times with a spoon from the bottom. Close the lid of your container and wrap it up nicely.
* You can also wrap it with a strainer turned upside down without covering it with a lid. Although it is a somewhat difficult method, I have seen many times that it gives good results.
After I leave it for 5 hours, I open the lid and leave it for half an hour, then put it in the refrigerator. Bon Appetit!
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