Efeler Çiftliği Raw Milk

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.

Raw milk may be pasteurized in 15 seconds by being heated up to 72°C. After heating the milk for a few more minutes remove it from heat. You may heat the milk for about 10 minutes for a better consistency if you intend to make yogurt.