Yoğurt 
(Turkish cultured milk)

Written by on in Recipe
Yogurt cultured milk
Image © iStockphoto

Yogurt is the main dairy product in the diets of peoples stretching in a wide arc from North Africa through the Mediterranean, Middle East, Eastern Europe and Caucasus on into the Indian subcontinent. It is a favored form of milk for many cultures as it is easily digested, is a good source of protein, holds well and has probiotic qualities.

The word yogurt comes from the Turkish word for “thick.”

Yoğurt

Yoğurt

Course: Dairy and CheeseCuisine: Turkey
Makes

1

quart

Yogurt is the main dairy product in the diets of peoples stretching in a wide arc from North Africa through the Mediterranean, Middle East, Eastern Europe and Caucasus on into the Indian subcontinent.

Ingredients

  • Milk, nonfat, lowfat or whole — 4 cups

  • Plain yogurt with active cultures — 2 tablespoons

Directions

  • Place two a heat-proof, glass pint jars in a large pot and cover them with water. Set the pot over medium heat and bring to a boil. Reduce heat to very low and simmer, leaving the jars in the water to sterilize them while you prepare the milk.
  • Bring the milk just below a boil (about 180 to190º F) over medium heat in a medium-sized saucepan. Remove from heat and cool to precisely 110ºF.
  • Using clean utensils, whisk the yogurt into the scalded milk. Remove the sterilized jars from the simmering water and set them on a countertop. Pour the scalded milk into the jars and seal the jars with tight fitting lids.
  • Set the jars in a warm, protected place for 6 to 8 hours to allow the milk to culture and thicken. There are a couple ways to do this: 1) Place the yogurt in a gas oven with a lit pilot light; or 2) Wrap the jars with several bath towels to insulate them and keep them warm for as long as possible. IMPORTANT: Do not disturb the yogurt during this time or it may fail to thicken.
  • Once the yogurt has thickened, refrigerate and store for up to 2 weeks.

Yogurt Notes and Variations

  • Greek or Bulgarian-Style Strained Yogurt: Strain the finished yogurt in a cheesecloth or coffee filter-lined sieve for several hours in the refrigerator to drain away excess liquid.
  • Whole milk produces a creamier, milder, more full flavored yogurt that works better as an ingredient in recipes requiring heat.
  • Yogurt can be made out of milk from goats, sheep, buffalo, horses or even camels.
  • Instead of pint jars, the yogurt can be placed in the containers of a commercial yogurt maker, following their directions. Alternatively, after whisking the culture into the scalded milk, place the liquid into a thermos large enough to hold it all. After the yogurt has thickened overnight, transfer it to clean glass jars.
  • When dishing out yogurt, always use very clean utensils. The yogurt will stay fresh much longer this way.
  • Other names for yogurt: Arabic: laban; Bulgaria: iogurt; Greece: yiaourt, or yaourt; India: dahi; Iran: mast

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