Yogurt (Yoghurt)

Yogurt (Yoghurt)

By
From
Turkish Meze
Makes
2
Photographer
Alicia Taylor

In Turkey, yoghurt is consumed at a higher rate than in probably any other country. It is made into dips, enjoyed in dishes savoury and sweet — in just about any way you can possibly imagine. And, of course, it is the best yoghurt in the world! It is thick and creamy and has been made for centuries by mothers, grandmothers, great-grandmothers and their mothers. We eat it, we drink it, we put it on our faces (for beauty, of course). Nothing can be done without yoghurt.

Ingredients

Quantity Ingredient
2 litres milk
90g plain unsweetened yoghurt, preferably a good organic one, with lots of healthy live cultures

Method

  1. Heat the milk in a large saucepan to 85°C, or until you can put your little  nger in and hold it there for a few seconds. Remove from the heat and allow to cool to 45°C.
  2. Place the yoghurt in a bowl and mix in 250 ml of the warm milk. Return this mixture to the milk in the pan and mixwell.
  3. Cover with a lid, then wrap the pan in a blanket and place in a warm spot for 8 hours. Voilà — you now have your very own yoghurt.
  4. Remove the blanket and place the pan in the refrigerator to cool for 3hours. Do not stir as it will disturb the yoghurt.
  5. The yoghurt will keep in the refrigerator for up to 2 weeks.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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