Home made Yogurt ~ Iranian style

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Mast-eh Sheer

Salad Shirazi

Yogurt is created using "helpful" bacteria (usually lactobacillus bulgaricus), which cause the heated milk to ferment.

These micro organisms are present in the two tablespoons of yogurt. When they are added to milk at 110°F, they consume the sugar found in milk, called lactose. As a result, the milk thickens or curdles and lactic acid is produced as a byproduct.

The lactic acid gives yogurt its "tangy" taste, and preserves the milk from spoiling. Before pasteurization and refrigeration, this was the only way to make milk last for long periods of time.

The end result is a creamy, tangy, milk-based product, with millions of active bacteria cultures which aid in digestion. Further, the lactic acid allows some people who otherwise cannot tolerate lactose to enjoy this dairy treat.


Ingredients

  1. Milk - 1 gallon container (4 litres)
  2. Yogurt - 2 large tablespoons

Directions

  1. Use sterilized metal utensils.
  2. You can heat milk in one pot and before adding the yogurt tranfer to another metal container.

Heat milk:

  1. Use sterilized metal utensils.
  2. You can heat milk in one pot and before adding the yogurt tranfer to another metal container.

Add yogurt:

  1. At the time, you can tranfer milk to a clean, steriled metal container, or just leave in the pot.
  2. Add 2 tablespoons of real yogurt and gently stir until it mostly dissolves all through the milk.

Store until ready:

  1. Cover lid with a clean cloth and place over pot.
  2. Wrap entire pot in another clean towel and place inside oven with the light on.
  3. Or cover the pot with a heatpad and keep in a quiet corner on the counter top.
  4. Let stand undisturbed for at least 24 hours, preferably 48 hours.
  5. When yogurt is ready, gently drain from the pot any excess water that may have accumulated.
  6. Let it chill in the same pot, undisturbed in the fridge for 24 hours before serving.
  7. At this time, yogurt can be transferred from pot to serving dishes.

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