Turkish Yoghurt Recipe How to make Natural Yoghurt

Cows wandering around the forests eating greenery and grass to make delicious and high-quality yoghurt.
To do hand milking, people squeeze the udders of cows and hang them to milk the milk.
A cleaner, more practical and faster workmanship can be achieved by using a milking machine.
On the other hand, it is necessary to massage and relax the cows. As you can see, in this way, more milk production is obtained. I have seen that sometimes they make the cows listen to classical music.
After providing milk, 50 kilograms of milk comes to me and I add it to the pot.
I use a very fine mesh strainer when adding the milk to the pot.
As you can see, since this strainer is woven very tightly, I do not need to use a cloth or cheesecloth on it, I can filter the milk well.
I carefully filter the cow's milk.
I boil the milk there over the fire. It would be better to stir it until it gets hot to prevent the milk from curdling.
When the milk reaches the boiling point, I take it with a bowl and throw it in the air to make the milk foam.
If we froth the milk, we will get more cream and our yoghurt will be more delicious.
Fill the bowl with milk and throw it in the air, it tastes delicious like this.
After the milk boils, we will put a lid on it overnight and wait until the morning, but we will not close the lid completely, it needs to get air.
The layer formed on the milk, we call it cream, is very valuable and we can use it in desserts for breakfast. If we do not use it, there may be cream in the yoghurt. If you are going to make creamy yoghurt, it will be more delicious.
After cutting the layer on it with a thin knife, I take the layer on it with a slotted spoon and add it to a container with a lid.
Kaymak is really delicious. We add honey and walnuts on it and serve it for breakfast. It is healthy and delicious. It has an incredible taste. If you try it, you will not regret it. It is really good.
As you can see, 50 kilograms of milk yielded a bowl of cream. Let's put it on the scale and see how many kilograms it is.
About one and a half kilograms
Now let's fire up the milk and heat it until it reaches fermentation temperature.
I add the milk that we will not use to make yoghurt into the containers immediately before it heats up.
I bought 20 kilograms of milk without heating it, added it to the refrigerator and will use it in meals and desserts. I need to consume it within 3-4 days.
I will make yoghurt from the remaining 30 kilograms of milk here.
I mix it again from time to time, but this time there is no need to lather.
The important thing here is that we will not boil the milk, its temperature should be between 40-45 degrees #turkishyoghurt #yoghurtrecipe #yoghurt
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