Homemade Yogurt

It is always healthier to make something at home and yogurt is not an exception! To make your own yogurt is so easy when you know the necessary tips, and it just needs time. Women don’t think of making yogurt until they are pregnant or have a baby. I was very lucky as a child because I don’t remember a single time when mum bought it from grocery. Actually, it wasn’t that common about 20 years ago in Turkey, so mums would always make yogurt at home. As a lifetime learner in kitchen, I absolutely owe her a lot. I’ve been making yogurt since she taught me how. To make yogurt, you need a starter (a little yogurt to mix with milk). 

About a thousand years ago, Central Asian Turks were the first to make Yogurt. As it was first spreading into Europe, this dairy product was used for therapeutic purposes. The word comes from the Turkish word “yoğurt”, derived from the verb “yoğurtmak”, which means “to blend” – a reference to how yogurt is made. It is consumed plain or as a side dish or to make soups, desserts, sauces, to marinate meat and it is a big part of Turkish Cuisine. You can’t find a Turkish house without yogurt.

Yogurt is extremely nutritious! It lowers cholesterol, boosts the immune system, helps with lactose intolerance (eating yogurt with live cultures seems to improve lactose tolerance) and is rich in calcium and protein.

INGREDIENTS

• 1 litre whole milk
• 2 tbsp plain yogurt, as a starter

METHOD

1. Boil the milk first, then put aside until lukewarm. The best and traditional way to measure the temperature of milk is to dip your pinkie in it. It should be warm but shouldn’t burn. The best temperature is about 45 C if you want to be precise.
2. Once the milk reaches the right temperature, put 2 tbsp yogurt in a small bowl. Mix it with a few ladles of hot milk to match the temperatures until smooth and pour it into hot milk. Mix well.
3. Transfer your milk & yogurt mixture to a jar or pot  
4. Take the jar to a warm place. Cover the jar with a thick blanket or towel to protect it from cold. Wait it there for about at least 6 hours (24 hours is the best) and then you can enjoy this delicious homemade yogurt.