Skip to main content
turkish cuisine...

There are two important features of the Turkish yoghurt.
Firstly, the consistency of yogurt
secondly: high acidity. a taste that is slightly sour.
This is a reality that this is to get yogurt, you must use the first order, sheep or goat's milk. Unfortunately, nowadays produced yogurts are made from cow's milk because of commercial concerns. So, for yoğurd sold on the market, "Turks yoghurt" is impossible to say.

However, In Turkey is not difficult to find pure Turkish yoghurt.



At home, how-to make Turks yoghurt?
first use and use of sheep or goat milk And the milk, should be with oil.
Before the brewing process, put the kick on the cooker, will need some heating.
Then, before falling into the brewing process you want to kick a yogurt container.
Place the container on a still. because it should not move at all.
homemade yogurt or plain yogurt if you have ready in your home, Take them to a tea cup. and in a bowl, whisk.
Pour Whipped yogurt into hot milk and If possible, stir with a wooden spoon. Turn off the top of the milk
Around the container, wrap with something ,towels and blankets to keep warm. at least 6 hours, without moving from rest.
Then , place in refrigerator without opening her mouth.
start to consume the next day. bon appetit ...


Comments

Popular posts from this blog

Lamb Kebab - Meat Bread ( Konya Cuisine )

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the tradi...

Fruit Salad

  One of the indispensable foods of the summer season is fruit salad. How do we do it. Very Simple. We only thing we need are banana, kiwi and strawberry. You can also add other fruits if you wish. Chop the fruit and put on a plate. That's all. Eat as soon as possible. because bananas darken. Bon Appetit.

Chicken with Garlic, lemon and Olive

Materials: 3 cups onions, sliced 1/2 lb black olives, cut in half; Sea salt and freshly ground black pepper to delicious  1/4 cup butter  tallow, coconut oil or poultry fat; 8 chicken thighs, with bones and skin; 1/2 cup lemon juice; 1 1/2 cups chicken stock30 gloves garlic, minced and smashed almost to a paste; A bunch of picked thyme leaves; 2 extra lemons, thickly sliced (remove seeds with  a knife); Chicken Lemon Preparation: First! Preheat your oven to 350 F. after, melt the first  1/4 cup fat in a large and hot pan and brown the chicken pieces on all sides. It will take about 6 minutes total. Set the chicken aside. on the other hand, Cook the onions until soft, about 3 minutes, and make sure to scrape all the delicious chicken bits off the pan while doing so. Perfect for a taste, a dd the garlic and cook for about a minute, until fragrant. You can season with salt and pepper at this point. Add the chicken stock, thyme an...