Yogurt, oh yogurt! It holds a special place in my heart, right after tomatoes – my culinary soulmates. I could pair it with just about anything and everything. In the realm of Turkish cuisine, it reigns supreme as the quintessential delight. From soups to beverages, meals to desserts, even ice cream – yogurt adds its supernatural, unique flavor to every dish it graces.
You can make cold yogurt soup , check the recipe 🙂
For Recipe;
Let’s not delve into the realm of yogurt’s health benefits – we all know it’s a powerhouse of nutrition, light on the stomach, and a soothing balm for the soul. And here’s a little secret passed down from generations: if you’ve indulged a bit too much in smoky barbecues and feel a tad under the weather, it comes to the rescue, cleansing your body like magic. No medical advice here, just the wisdom of generations.
Oh, and did I mention its miraculous properties as a sunburn soother? Yes, it doubles up as a natural sun cream, tenderly calming sensitive skin and healing those pesky burns.
Greek or Turkish ?
Now, let’s tackle the age-old debate: Turkish or Greek ? Truth be told, they’re two sides of the same creamy coin. Both Turks and Greeks cherish yogurt in its purest form – a tad salty, a hint sour. However, when it comes to serving, a sprinkle of salt, a dash of mint, or a pinch of dill can elevate its flavor to new heights.
Is ‘yogurt’ truly a Turkish word?
As far as my knowledge goes, absolutely. It’s been our secret weapon for preserving milk since the days of nomadic tribes wandering the Middle Asia plains. Ingenious, isn’t it?
Why should you embark on the journey of making homemade yogurt?
Well, if you share my love for this creamy delight, homemade is the only way to go. Store-bought fruit yogurts, while tempting, often harbor a plethora of preservatives and sugars.
But fear not! With homemade yogurt, you’re the master of your ingredients. Whip up a batch with fresh strawberries, plump blueberries, or juicy peaches – the possibilities are endless. Plus, if you have little ones, it works wonders for their tiny tummies, keeping their digestive systems happy and healthy.
What if you can’t find culture?
Fret not, for yogurt is its own yeast. Simply snag a dollop of natural Greek yogurt from your local market, and you’re good to go. For an extra flavor boost, opt for raw milk – just be sure to give it a double boil, a trick passed down from my wise grandma.
All you need is milk, yogurt and a jar. Boil the milk let it warm, not cool. If you can hold your little finger 5 seconds in the milk that is the temperature to add the yeast.
Put the warm milk to the jar, add 1 tablespoon yogurt. Mix slowly. Cover the jar with fabric. Keep it warm 5-6 hours. Open the jar, keep in the fridge as open. Rest a few hours.
If the yogurt become liquid !
No worry! Heat the oven 60°C (140°F) . Put the jar in to the oven 1-2 hours. It’s gonna be thicker.
Now you’re ready to make a fruit bowl 🙂
With each creamy spoonful, we’ll savor not just the flavor but the love and tradition that make yogurt truly special.
