How do I make yogurt like a stone at home? :

One of the most exciting moments of my childhood was watching my mom make yogurt at home. They fermented milk in a large saucepan, wrapped layers of blankets and put them in the guest room, and warned me not to open it until he said it. One day later, when I saw the stone-hard and fragrant yogurt, I thought it was a miracle and my admiration for my mother increased.

Although I am the daughter of one of the best cooking women in the family, I started making yogurt at home a few months ago when I moved to New York. Because the yogurts here were expensive enough to shake my budget and I didn’t like their taste. I trusted the solidity of my genetic heritage and set up my sleeves to make yogurt at home. As one of my greatest successes in my life, I can say that I make yoghurt at home, as hard and thick as a stone! First, I will simply explain how to make yoghurt at home, and in my next article, I will explain the tips of making yoghurt at home. In the third article, I will mention the points that I have tried and learned personally, such as what we can do when yogurt does not keep yeast, what we can use for yeast… Let’s start!

Materials,

2 liters of whole milk
1 tablespoon full-fat yogurt
A thick blanket
Glass wide container
Colander or strainer
A porcelain plate or cup
Wooden spoon

Preparation of,

I take the yoghurt, which I will use as yeast, out of the refrigerator to reach room temperature. The warmer the yeast, the better the result will be.

I take the milk into the pot and put it on the stove to boil. I place a porcelain plate or cup in it to prevent it from overflowing while boiling.

I boil it until the water in the milk evaporates as much as possible. I mix it several times with a wooden spoon. But do not exaggerate the boiling, of course, it is enough to foam a few times and be careful not to catch the bottom. I usually keep it over medium heat for 20 minutes from the moment I put it on the stove.

When I make yogurt, I use pasteurized milk, because I can only find it in New York. But when I was living in Istanbul, I was ordering natural milk from Kara Halil Gıda Süt Farm by phone and he was coming home. If you have such an opportunity, I think you can use it. Your yogurt will be better ?

Boiling stage of milk — While boiling the milk, I put a cup so that it does not overflow.

After the milk boils, I take it off the stove and let it cool down to fermentation temperature. This is one of the highlights for stone-like home yogurt. You should check the temperature of the milk every 15 minutes. Finding the right temperature is really, very important.

For this, I use the “mother method” ? I dip my little finger into milk, I start counting to 10. But on the way to 7, the milk burns my hand slightly, then the milk is ready to ferment. Deal? Dip your little finger in milk, count to 10, but when it reaches 7, your hand will start to burn. If it is too hot, you can leave it to cool down, if it gets cold, you can heat it up one more click.

My milkIf z is ready, we can now proceed to the brewing phase. There is a trick here again, so that our yeast is not shocked, we first take a ladle of hot milk in a small bowl and whisk it thoroughly.

Large glass potAnd he takes the milk we heatRuz is added to the yeast that we just mixed in the bowl. We stir several times with a wooden spoon.

Now we come to keep the yoghurt at the ideal temperature for fermenting, the moment of fate! =) If you are in winter and your house is not too hot, put a blanket on; If it’s hot, I suggest you wrap it in several layers of table cloth.

Place the cover you will use on a flat surface and place your large glass bowl in the middle. Yeast yoghurtIt is really important to place a strainer or colander over the bowl so that it does not steam and liquefy while you are boiling. Now wrap your yogurt with a few layers of blankets, airtight.

Since I usually make my yogurt overnight, I keep it waiting until morning. If you are doing it during the day, at least 8 hours without any movement, “I wonder if it happened?” Say and wait without opening the cover! =)

The super moment is coming: You open the cover and your fragrant and dense yogurt is waiting for you. Now let’s move on to the cooling phase. Carefully, we put our kneaded in the fridge with the lid open and let it stand for at least 12 hours. Home yogurt gets better as long as you wait. If you can stand it, let it be 24 hours.