Home made yogurt

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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