Instructions for Making Anatolian Yoghurt | Doğal Maya

Instructions for Making Anatolian Yoghurt

Instructions for Making Anatolian Yoghurt

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1-      Please avoid using ultra-pasteurized or UHT milk. You can either use raw or pasteurized milk.

2-      You can use cow, ship or goat milk as well as soy, pineapple or almond milk. But please leave extra culture when you use soy, pineapple or almond milk since you can’t use their yogurt as starter for next batches.

3-      You can use clean stoneware, ceramic, glass or plastic container with a cover. Avoid using metal utensils.

4-      Heat 1 liters of milk up to 85-90 oC.

5-      Stir your milk with a plastic or wooden spoon 5-10 minutes.

6-      Put your milk in plastic, stoneware, ceramic or glass container and cool to 42-45 oC. (you can fill your sink with cold water and put the container in it for faster cooling)

7-      Dissolve 2 spoon full yogurt culture in a cup of warm milk.

8-      Add the dissolved culture in your milk and mix gently.

9-      Cover the container and incubate at 40 0C for 5-12 hours.

10-   Check after 5 hours to see if it is set.

11-   Check your yogurt by tilting the container gently. If yogurt moves away the side of the jar in one mass instead of running of the side, it is finished culturing.

12-   If it has not set leave up to 12 hours checking every hour.

13-   Once it has set or at the end of the 12 hours, cover and allow to cool 1-2 hours. Then refrigerate at least for 6 hours.

14-   The cultured yogurt can now be eaten. Reserve some for culturing the next batch.

15-   Make the new batch at least once every 7 days to keep your cultures strong.

16-   You can keep your cultured yogurt 7-14 days at refrigerator.

17-   Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant