Homemade Yogurt Recipe
Getting the yogurt right is a vital achievement, especially if you live abroad. Making yogurt is actually pretty easy. Of course, if you have good yeast on hand. Otherwise, your job will be difficult. So first of all, if you have the opportunity, try to find a good yeast. Surely there are people around you who always make their own yogurt. You can ask them. If you live abroad, you can ask the Turks living where you live on Facebook group. If you don't have any means, you can use organic yogurts in the markets. But these ready-made yogurts, even if they are organic, unfortunately do not give the same results as home yogurt. At first, you should eat yogurts that are not very thick, until the yogurt that you have fermented with ready-made yogurt becomes the consistency of home yogurt. Over time, your yogurt becomes tame and starts to give yogurt in the desired consistency.
I recommend using a ready-made yogurt culture to speed up this process and make sure you're actually eating yogurt. Because yogurt must have certain bacteria in it for it to be yogurt. These bacteria are lactobacillus bulgarius and streptococcus thermophilus. It is possible to cut the milk in many different ways and bring it to the consistency of yogurt. However, if these bacteria are not present, there is no yogurt.
For this reason, it is good to add a sachet of yogurt culture in addition to the yeast at regular intervals while fermenting yogurt. This will also positively affect the consistency of your yogurt. You can find yogurt culture on Amazon by searching for yogurt culture in the language of the country you live in. For example, the Spanish word for yogurt culture is cultivo de yogur. You can search for cultivo de yogur on Amazon. You can use Google Translate to translate Yogurt culture into your desired language.
Miracle Method to Make Thick Yogurt
Another method you can use to obtain thick yogurt is to use chickpea flour. You must have heard of it before. Chickpeas have been used since ancient times to cut milk and produce a yogurt-like product. This is usually called fermenting yoghurt with chickpeas, but for the reason I mentioned above, this product is not exactly yoghurt, it becomes a yoghurt-like product. But of course, you can turn it into yogurt by adding the necessary bacteria.
In our case, we take advantage of the thickening properties of chickpeas by adding chickpea flour to yoghurt. By the way, this is a method that has been scientifically studied and proven to be effective. Chickpea flour not only thickens yogurt, but also increases its prebiotic content and extends its shelf life. If you want to try it, you can use 1 teaspoon of raw chickpea flour for 1 liter of milk. It is enough to add chickpea flour and mix together with the yeast you add while fermenting your yogurt.
There is one more point I would like to mention. People who claim to share a stone-like yogurt fermentation method and give the same recipe as everyone else have something in common, you may have noticed. They ferment their yogurt in small jars. Freshly fermented, unspoiled yogurt in a small jar normally looks solid, even if runny, because it is in a narrow-volume container. If you are very fond of those yogurts you see, you can ferment your yogurt in small jars.
If we collect the things that need to be considered in order to make thick yogurt and that can be applied optionally;
- Have a good yogurt leaven,
- Pay attention to the temperature of the milk, if possible get a thermometer and measure it,
- Do not use long-life milk,
- Add yogurt culture to your yogurt at regular intervals,
- Bring your yogurt yeast to room temperature and use it,
- Warm your yogurt yeast with a small amount of hot milk as you do when making seasoned soup and add it to the milk in that way,
- Use chickpea flour
- Ferment in jar,
- While the yogurt is fermenting, keep it in a warm environment away from a direct heat source.
Enjoy the recipe...
- 2 liters of fresh milk,
- 2 tablespoons of natural (preferably organic) plain yogurt at room temperature.
- Heat the milk on medium heat until it reaches the hand temperature (44-46 C degrees),
- Get it off the heat
- Add a glass of the milk you have heated into the yogurt and mix,
- Add the whipped yogurt and milk mixture to the pot and mix,
- Transfer to the container or containers you will ferment, close the lids,
- Put the containers in the oven with the heat off or put a bag on them and cover them with a blanket,
- Wait at least 6 hours,
- Open the lid and check
- If it has thickened, place it in the refrigerator without moving it too much and leave it overnight without opening.