Thursday, April 17, 2008


There are actually two kinds of yogurt used in Turkish Kitchen. One of them is semi-liquid commonly known as TAS YOGURT and a firmer kind called as suzme yoghurt. The latter is eaten on its own, or jam in place of a dessert. It is used in all types of cooking, and to make Ayran.
When making yoghurt, if you add 1tblsp of powdered milk to the boiling fresh milk, you'll get a thicker, firmer yoghurt.


1L / 1 3/4 Pints milk
2 tblsp thick-set yoghurt

How to Cook:

Heat the milk in a heavy pan and when it comes to the boil, lower the heat and simmer for 1o minutes. Pour into a bowl and leave on one side until it cools to a temparature bearable to the finger. Blend the yoghurt with a little of the warm milk, then pour the mixture into the milk and stir well. Cover with a lid and wrap with a towel or blanket. Leave in a warm place for 5-6 hours to ferment and set. Refrigerate when it is ready.

To make SUZME YOGHURT, put 1L / 1 3/4 pints yoghurt into a muslin cloth, gather the four corners to the top and tie in a knot. Hang it up over the sink, or with a bowl underneath, or put it in a colander over a bowl, to drain for 3 hours. You should obtain about 500ml / 3/4 pint of suzme yoghurt.

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