Home made yogurt starter with three different methods

February 20th, 2019 § 0

Yogurt is a fermented milk which has Turkish roots as it is understood from its Turkish name used almost all around the world. Yogurt in Turkish means to thicken or coagulate. The nomadic Turks not only had found this milk derived nutritient fermented food, but also they were the first to evaluate yogurt’s medicinal use for a variety of illness and symptoms such as diarrhea and to alleviate the discomfort of sunburned skin.

A homemade yogurt is a fermented food that delivers the beneficial probiotics we need for our health. It contains many of the same beneficial nutrients as milk, like calcium, phosphorus, potassium, riboflavin and vitamin A. Furthermore, in its traditional form, yogurt is a nutrient dense food that is rich in high-quality protein, beneficial probiotics for cancer-fighting.

Nowadays, one should be wise to look beyond the packaging to realize most commercialized yogurts that are sold in grocery stores which contain added sugars, artificial ingredients and fillers, but has a minimum amount of probiotics, sometimes even without probiotics.

Homemade yogurt with home made starter is an excellent way of getting probiotics into your system without the unnecessary chemicals and flavourings found in commercialized yogurts. All you need is preferably a high quality of milk or else a pastorized milk but not UHT milk as it never thickens. If the milk is thick in consistency (creamy), then the yogurt starter (curd) also sets with thick consistency.

I tried 3 different methods to get a home made starter and all of them was perfect!

I.st Method:

  • 1/2 cup of whole milk
  • 1 fresh lemon juice
  • Boil the milk until it simmers once. While letting cool for a while, pour it to a glass pot. When the milk is warm enough that you can put your little finger on the bottom of the pot , pour 1 lemon juice to thelukewarm milk.

    Cover the starter curd with a tap and then cover the pot with a towel tissue. Keep it in a warm place for 12 hours to set.

    During winter it takes a little bit more time to set.

    II.nd Method:

  • 1/2 cup of whole milk
  • 2 fresh red chilies
  • Simmer the milk with the same way and when milk turns warm, transfer it to a glass pot.

    Drop the red chilies in lukewarm milk. Be sure that the stalk of the chilies are submerged in the milk. The enzymes of the red chili stalk helps the milk to convert it to yogurt.

    Close the tap and cover with towel tissue and set aside in a warm place for at least 12 hours. After set remove the red chilies from the glass pot.

    III.rd Method:

  • 1/2 cup of whole milk
  • 8 raw chickpeas
  • Simmer the milk with the same way and when milk turns warm, transfer it to a glass pot.

    Drop 8 raw chickpeas in lukewarm milk.

    Close the tap of the glass pot and cover it with a towel tissue. Put it in a warm place like oven -but unheated- for at least 12 hours to set. After set remove the chickpeas.

    After having your starter, keep it in the refrigerator as it gets thicker in the fridge. Also if you find water on top of the pot, it won’t condense but it densifies more inside the refrigerator.

    After the starters thickens, take a wooden spoon and check if they are set nicely.

    Use 2 tablespoons of home made yogurt starter for making home made yogurt. For re-culturing, use the yogurt starter within 7 days to make a new batch.

    You can find home made yogurt recipe from here.

    Mini cornichon pickles (gherkins)

    September 7th, 2018 § 0

    Leaves are beginning to drop like the temperature and it is the harvest time for these miniature crunchy cucumbers which we call it cornichon, like French.

    If you’re buying fresh cornichons (in English gherkin), you should look for small and firm ones.

    • 1 kg cornichon
    • 1 lt water
    • 1 or 2 T. rock sea salt (preferably from Mytillini)
    • 1 1/2 cup high quality natural grape vinegar
    • 4 cloves of garlic
    • 8-10 chickpeas
    • 1 celery stalk & parsley

    Wash the cornichons very well in order not have any mud on it.

    Put clean water to a pan and bring to boil then leave to cool (water distillation).

    When it is completely cool, mix sea salt and grape vinegar to the water.

    Sterilize a big glass jar (or jars) by running it (them) through the dishwasher.

    First, place 3-4 chickpeas in the bottom of the jar. The pickles will develop easily by the help of chickpeas.

    Layer the cornichons with peeled garlic and the rest of the chickpeas one by one in order. Fit all the ingredients into the jar. Pour the prepared distilled liquid over.

    Cover with celery stalk and parsley leaves.

    Seal and set aside in a cool, dark place for at least one week, to allow flavours and develop.

    Before using, remove the chickpeas from the jar. If you put 1T. sea salt , it is recommended to store the jar in refrigerator, after opening.

    Home made yogurt

    March 31st, 2010 § 0

    Yogurt has been a part of the human nutritious fermented product for several millenia as a discovery of ancient Turks. The word yogurt (yoğurt) comes from Turkish yoğuşmak (to condense).

    Yogurt is a great source of calcium, B-6 and B-12 and it has more calcium than milk. Making your own yogurt at home is a very practical and safe way to consume this probiotic bomb without using a yogurt machine or any kind of equipment.

  • 1 lt of good quality whole milk
  • 2 T yogurt (for fermentation)
  • wooden spoon
  • Boil and simmer the milk. Let cool for a while. Pour it to glass pots. When cool enough, you can hold your little finger on the bottom of the pot long enough to count until ten, add yogurt starter. Stir with a wooden spoon gently, without breaking the scum.

    Cover the top of the pot preferably with glass tap. Then cover the pot with a thick wool blanket. Let it stand at least 8 hours.

    When set, refrigerate one day. The next day start enjoying it.

    You can sweeten with honey or pekmez -grape molasses- or simply add pureed fruits.

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