The BEST and HEALTHIEST Homemade Yogurt Recipe!

Refika's Tips and Tricks to Make the Best Yogurt!

by Refika Kitchen
HEALTHIEST Homemade Yogurt Recipe

Yogurt is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Savory yogurt is a much-loved staple dish in Turkey. We eat it a little differently than in Western culture. It can be an ingredient in a sour soup, our favorite refreshing national drink (ayran), or an essential sauce with dried herbs and garlic for famous dishes like Iskender kebab, dolma, or mantı.

We even have a yogurt dessert! The rich tradition of yogurt-making developed as a way to preserve milk in the days before refrigeration. Today I want to tell you how to make the perfect Turkish-style yogurt with all my tips and tricks. All you need is milk, some yogurt, and a little time. 😍 Please enjoy today’s episode, and have a wonderful weekend!

Follow along with the 📝 recipes below👇🏾👇🏾

HEALTHIEST Homemade Yogurt Recipe
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Yogurt

Rating: 5.0/5
( 1 voted )
Serves: 5 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1,5 L milk
  • 1,5 heaped tablespoons savory yogurt (or yogurt starter culture)

Instructions

  1. Rinse the inside of the pot with cold water. Add the milk and warm it up to 39-41 C (102-105F), if using HTST or UHT milk. If using raw milk, check the tips and tricks.
  2. Check the temperature of the milk with your finger. It should feel pleasantly warm when you stick your pinkie in the milk for five seconds.
  3. Transfer some warm milk to a small bowl and whisk in the yogurt until smooth.
  4. Stir the mixture back into the pot.
  5. Place a wooden spoon on top of the pot and wrap in a towel on a wooden board. The spoon will prevent the towel from falling into the milk. The towel and wooden board will keep the mixture warm.
  6. Let it sit in a warm place for four hours. Transfer the pot to the refrigerator and chill overnight. For a thicker yogurt, after four hours, cover the yogurt with a kitchen cloth in a tray. Make sure the cloth is in contact with the surface so it can soak up any excess water.
  7. Thickness of the yogurt depends on the milk’s fat content. For a thicker yogurt, use higher fat content milk.
  8. Or boil the milk for an hour so you will end up with milk with higher fat content and therefore a thicker yogurt.
  9. Alternatively, mix your milk with cream.
    Cool the milk to 39-41 C (102-105 F) and then mix with your yogurt starter.
  10. Whisk the yogurt starter and mix with milk. 1 heaped tablespoon yogurt for 1 L milk, if your starter is sour, your yogurt will be sour as well.
  11. If you don’t have any yogurt to use as starter you can use yogurt culture, which contains Lactobacillus delbrueckii subsp. bulgaricus.
  12. Always use a wooden spoon for stirring. Stainless steel is bacteria repellent, thus we don’t recommend using a steel pot either.
  13. Place the pot on a wooden board and wrap in a towel - bacteria needs a warm environment to work. Therefore, don’t let it sit directly on a cold surface.
  14. Place a wooden spoon on top, so the towel can’t fall into the milk.
  15. Don’t close the lid – the lid causes sweating and will make the yogurt runny.
  16. After 4 hours of fermentation, put the lid on and let it sit in the refrigerator overnight. For a thicker yogurt, place the pot in a tray. Cover and contact with a kitchen cloth. Let the cloth soak up the excess water overnight.
  17. Mix a little more yogurt or warm milk into the mixture. Wrap and let it sit for another 3-4 hours in a warm place.

Notes

Tips & Tricks:

  1. Choosing the pot: enamel, clay or glass are the perfect materials for making yogurt.
  2. Rinse the inside of the pot with cold water to prevent scorching.

Choosing the milk:

  • Raw milk, heat over 70 C (158 F) for 15 minutes
  • Daily milk (HTST), heat up to 40-45 C (104-113 F)
  • Pasteurized milk (UHT), heat up to 40-45 C (104-1113 F)

  • Cow milk, (3,5% fat)
  • Goat milk, (4,09% fat)
  • Sheep milk, (6,24% fat)
  • Buffalo milk, (7,96% fat)

Troubleshooting:

My yogurt is too runny.

Three things can cause runny yogurt:

  1. Milk wasn’t warm enough
  2. Lack of yogurt starter
  3. It didn’t sit in a warm place

 

Did You Make This Recipe?
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Recipe video


Enjoy

Let us know what you think of today’s Yogurt tips, tricks, and hacks!


What is the liquid on top of the yogurt?

The liquid is known as whey and contains protein and calcium. You can stir it back into your yogurt or pour it off and save it for a smoothie, soup, or even add it to your dog’s dish.

Why is my yogurt islimy?

Sitting yogurt to set on low temperature can cause sliminess. You can try to strain it but it might not fix the problem.

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