Homemade Turkish Yogurt (Yoğurt)

Method

1. Whisk the milk powder, if using, into the milk in a heavy-bottomed pot. Heat over medium, stirring often with a heatproof spatula so the bottom does not scorch, until an instant-read thermometer reads 185°F (85°C), about 15 minutes.
2. Hold the milk at 185°F (85°C) for 5 minutes, stirring, then take the pot off the heat. This step denatures the milk proteins so the yogurt sets thick.
3. Set the pot in a sink of ice water and stir gently until the milk cools to 108 to 113°F (42 to 45°C), about 20 to 30 minutes. Cooling too far will leave the culture sluggish.
4. In a small bowl, whisk the 2 tablespoons of starter with about 1/2 cup of the warm milk until smooth, then whisk the mixture back into the pot so it disperses evenly.
5. Pour into clean jars or a lidded bowl and keep at about 105 to 115°F (40 to 46°C) for 6 to 8 hours. Wrap the container in towels inside a cooler with a jar of hot water (replace the water once), or use an oven with only the light on, checking the temperature with your thermometer.
6. Do not disturb it while it incubates. The yogurt is ready when it is set, glossy and tangy rather than just milky, and a spoon leaves a clean edge when lifted.
7. Chill for at least 4 hours until cold and firm. Reserve 2 tablespoons as the starter for the next batch and use the yogurt within 7 days.

Nutrition per serving

Calories

165

Protein

9g

Carbs

12g

Fat

8g

Fiber

0g

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

turkish · yogurt · side · vegetarian · gluten-free · make-ahead