Yoghurt:

Yoghurt is one of the fermented dairy products and is known for its nutritional value. Protein yoghurt, rich in calcium, B vitamins and probiotics, also has many health benefits offers

The history of yoghurt is quite old. About yoghurt making dating back to 8000 BC findings were found. Yoghurt, which is thought to originate from Central Asia, has spread to Europe and It also spread to Africa. Yoghurt also has an important place in Ottoman cuisine, Today, it is an indispensable part of Turkish cuisine.

Ingredients:

•  1 litre of milk
•  2-3 tablespoons of instant yoghurt (fermented yoghurt)

Preparation:

1. Heat the milk: Put the milk in a clean saucepan and warm it over medium heat. Milk will soak your finger It should be warm when you dip it, but warm enough not to burn.
2. Add the yeast: Put the warmed milk in a bowl. Add the instant yoghurt (fermented yoghurt) to the milk. and mix well with a wooden spoon.
3. Create a fermentation medium: Pour the mixture into a thermos or jar. Fill the jar close the lid and put it in the thermos. Also close the lid of the thermos.
4. Fermentation Process: Ferment the yoghurt in a warm environment for 6-8 hours. Room in summer temperature, in the winter months next to the heating pad or in the oven you can ferment.
5. Checking and cooling: Check the yoghurt at the end of the fermentation period. Yoghurt If it is thick and smooth, the fermentation process is complete. Yoghurt Refrigerate and cool.

Tips and Tricks:

• Be careful not to heat the milk too much. Overheated milk will cause the yoghurt to curdle. can be.
• Use fresh yoghurt with live cultures for fermenting yoghurt.
• Do not move or shake the yoghurt container during fermentation.
• Different milks can give different results when fermenting yoghurt. Whole milk is darker and thick yoghurt, while semi-skimmed milk gives a lighter yoghurt.
• When fermenting yoghurt for the first time, you can use fresh yoghurt from the market you can use. Then 2-3 tablespoons of your own fermented yoghurt and use it as fermented yoghurt.
• Avoid using metal containers for fermenting yoghurt. Glass or plastic prefer containers.
• You can also use special yoghurt fermenters to ferment yoghurt at home.

Bon Appetit!