Making Yogurt is very easy. You can make home-made yoghurt in following steps. You can start with little amounts for trial and increase the amount later after you become a yogurt expert.
Ingredients for Making Yogurt.
* Pure milk without water (some milkman may do that).
* Pure live yogurt as much as 1-3% of milk amount (without sugar and other additives)
- Find live milk. Since yogurt is a natural process with the yogurt culture during fermentation process, you need to have non-processed milk suitable for growing useful bacteria inside milk which will make finally yogurt. Pasteurized milk is not suitable for making yogurt. Buy fresh milk directly from a milkman. Be sure that the milkman is applying the hygenic practices.
- Boil the milk slowly in middle temperature. You have to see rise of milk only once (Secret number 1 in making yogurt). Since it will be like pasteurized milk after boiling to much and fermentation will be very difficult, yogurt will not come out.
- Leave the milk for cooling by itself. Measure the temperature until the milk cools down to 42-44 degrees celcius. Almost all Turkish people use finger rule there without using thermometer. Use your little finger. If your finger does not burn it is the right temperature. Do not forget to clean your finger beforehand and be careful not to burn your hand. (Do not put it into fridge to cool. Milk must be cooled slowly. Secret 2 for making yogurt)
- Mix yogurt with milk. Mix one tablespoon of live yogurt that you reserved from the previous result with the milk. Stir it few times.
- Close the mixture and cover it with blanket and other material. Preserve it within that for 4-5 hours. If you want more soury you can extend the time a little more.
- Put it into fridge and do not use for at least 3 hours until it settles down.
- Do not use aluminum cups or similar. The best yogurt is achieved by using glassware. You can also plastic ones.
- Do not use milk in cartoons
- Do not use pasteurized milk for making yogurt.
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