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Efeler Çiftliği Pasteurized Milk

Practical enough to consume with just a turn of the lid and definitely habit-forming with its rich flavor of at least 3.7% fat, our pasteurized milk will become a staple of your refrigerator.

Practical enough to consume with just a turn of the lid and definitely habit-forming with its rich flavor of at least 3.7% fat, our pasteurized milk will become a staple of your refrigerator.

Efeler Çiftliği Pasteurized Milk

Efeler Çiftliği Pasteurized Milk

Pathogens and other possibly harmful organisms are eliminated from our milk through a careful pasteurization process, which preserves the calcium, protein, and other vitamins without losing any nutritional value. Containing at least 3.7% fat, the difference of our pasteurized milk is hidden in the incredible taste and flavor you will notice with your first sip. You can share it with your children as a healthy snack before sleep or add it to your coffee, straight out of the fridge. Create wonders in the kitchen with nutritious and low-sugar desserts and innovative recipes. The recipes you will concoct using the milk we pasteurize with utmost care and transparency will soon become a hit among all members of your household.

Nutrition Facts

Carbohydrate

320kj/76kcal

Fat

%3,7

Protein

%3,2

Lactose

%6,4

Sodium

%0,1

To help meet your needs, please find answers to the question we are frequently asked.

Nothing’s Left Unanswered!

Raw milk lasts for 2 days at the optimal temperature of 0-4° C. After boiling, raw milk will last from 7-10 days in the refrigerator.

In a stainless steel pot, heat 2 litres of Raw Milk by Efeler Çiftliği over medium-low heat until almost foaming, stirring often with a wooden spoon so it doesn’t catch on the bottom. Remove from heat once it reaches 82°C. You have just pasteurized the milk without boiling it. Cool to ideally 45°C. In a small bowl mix a splash of the milk with two table spoons of old yogurt or the suggested amount of yogurt yeast letting this mixture cool to room temperature for about 10 minutes. Combine the fermented mixture with the remaining milk, stirring gently. Put the lid on immediately, wrap the pot of fermented milk with a towel or thick fabric, then set aside for at least 6 hours. Alternatively, you can keep the pot (without the lid on) in the oven that is heated to 40 degrees. It’s important that the pot is not moved at all during this time, so keep it well out of the way. After an average of 6 hours, store the yogurt in the fridge. For a thicker texture, you may strain the yogurt with a muslin cheesecloth overnight. It’ll keep for as long as the regular store-bought yogurt.
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