Homemade Yogurt
Ingredients
Heat all of the Efeler Çiftliği Milk in a steel saucepan over medium heat and stir with a wooden spoon when bubbles appear to air. Stir until your milk thermometer reads 82°C and remove from heat. This allows you to pasteurize the milk before it boils.
Pour the milk into the glass, terracotta, or ceramic bowl in which you will ferment your milk and let cool (ideally, your milk thermometer should read 45°C). In a small bowl, mix the warm milk and dry yeast and let rest for 10 minutes. Next, add this to the milk and stir with a wooden spoon. To prevent the yoghurt from getting watery and to reach a good consistency cover with a sieve or a cheesecloth.
Wrap the bowl with a dishcloth to preserve the warmth of the fermenting milk. Alternatively, you can complete this process by placing the bowl uncovered in the oven preheated to 40°C. Transfer to the fridge after 6 hours. Should you so prefer, you can drain the yoghurt through a cheesecloth overnight in the refrigerate to obtain strained/condensed yoghurt.
