I have been making yogurt this way for more than 10 years from the same batch continuously. I can add two tips to this wonderful video: 1) before putting it in the fridge, if you put a cotton cloth on it then cover it and put it in the fridge it will will suck a lot more water 2) once you cut into the yogurt for the first time it starts oozing water from the cut part and will keep thickening everyday, if you want it to stop thinking stir the whole thing, it will stop oozing water and stops thickening. I am Kurdish, my mother used to make it the same way including the finger technique.
I put the yoghurt starter straight into a 1 litre carton of full cream UHT milk then shake to mix and put carton into a cooler full of boiling water and simply leave for 12 hours. Then put UHT carton into fridge to cool for 2 hours then cut open container to get yoghurt out. If want thicker yoghurt then pour yoghurt into cheesecloth over a strainer and leave in fridge for a further 3 hours over a pan to drain off excess whey.
Hi! I`ve made yogurt, but the cloth thing did not work. The part of the cloth on top of the yogurt was soaking wet, but it did not drain the liquid out of the pot. The yogurt has that top layer of kaymak, but everything underneath is not so firm. And when you take the yogurt out (with the spoon), after a minute, liquid apears.... The taste is mild, and I like it, but I would like it more firm and without that liquid. Is there anything I can do now to make it better???
@@nadica0943 so after you take some yogurt out with a spoon, just keep taking yogurt out of that area only, it will fill with water, you just have to take the water out with a spoon. It will thicken day by day. Also when you take the wet cloth out, squeeze all the water out and put it back on, or put another dry cloth. If you push all the kaymak to one corner with a spoon it will help the cloth soak more water.
My mother would use her finger to check the milk,never measure the culture, she would mix it with the milk. She would put a cover on it and wrap it in a heavy blanket, put it in the corner of the room and not touch it for 24 to 36 hours. Best yogurt I ever had nice and thick. We are from Middle East.
Love that you call the yoghurt “she”. To call it “it”, as we do in my country, is to lessen her somehow, when she is so life-giving and wonderful. Thank you ❤️
About 90% of the time I substitute other words for it. I hate using the ornery word, it to refer to pets ! 🤮 my bird my cat my dog are not an... "it." 🙄
Wow Rafika, I followed exactly your recipe for home-made yogurt with your special techniques. 4 hours later, the result was thick beautiful yogurt. The next day we pulled it out of the fridge and we ate the most delicious EVER tasted yougurt. THANK YOU 🙏🏻
I learned anEast Asian way of making yoghurt starter recently - soaking brown rice in water for 24- 48 hours to germinate, and using the bubbly liquid as yoghurt starter. I’ve made yoghurt with it using soy milk and it works:)
That's interesting, I will try that right away! So you let it soak at room temperature? And then you just skimmed the top layer of the soaking water and mixed it with warm milk/soymilk? Cheers from Germany :-)
Very informative video. I hope many people see this and start making their own yogurt. Sadly, many kids today think you get yogurt only by going to the supermarket.
I never thought about making my own until I saw someone posted that they made their own and it dawned on me that I'm wasting time. Now I'm itching to make it tomorrow
The Indian yoghurt starter is green chillies with their stems, left in a little milk overnight. That becomes a starter. This is an awesome video. Can’t wait to try your method.
I wrote a message to you recently to say that I make yogurt in my slow cooker, but I have now changed to using your method. I now make even better and faster yogurt using your method and it is fantastic. I just want to say a big Thankyou to you Refika xx
Your videos are different very informative and easy to follow. No wasting time chopping and unnecessary lingering to lengthen video. Great stuff Refika. Love you
Oh beautiful souls, thank you. I love the light in your smiles, the joy in your hearts when you share your traditions. What you do is a beautiful thing and I am very thankful and grateful to be able to watch you. I cannot wait for the day when I can travel and see your beautiful country, taste the foods & sip on tea. I would love to chat with you about your philosophies on food, on healing with food, and the heart of what you do. Be blessed and hugs to you, Bahar & the rest of the family.
I have been making this recipe for six months now..... The best yogurt I have ever had. Your videos are so informative and enjoying. Thanks! Best of luck!
I made mine regularly. And I start with Turki yoghurt starter. I'm in indonesia and the yoghurt taste is no sour at all.. but when I keep it longer in the fridge the taste became more and more sour. This yoghurt save my little one from diarrhea several times.. I love the thickness of the yoghurt.
Love your idea on how to thicken your yogurt. In my home, once the yogurt is ready, I spoon it into a fine sieve, covered with plastic wrap and let it drip for about 8 hours into a bowl or pan in the refrigerator. The next morning, the result will be a nice thick and less sour yogurt because the whey is drained off. At this stage, it is like a Greek yogurt or sour cream. If I need cream cheese, I leave it to drain for 24 hours and it will thicken more, giving me a good cream cheese substitute.
I've discovered by chance your channel and this brought to my mind how my grandma used to make this homemade yogurt in some pots made of clay when I was growing up. I tried it too a while back and now I just realised why I got it wrong a few times: it was either the fact I did not warm the milk up, or it was too cold in the room or the surface on which I left everything to rest was not warm enough or not covered. Your video showed me where I got it wrong. The scenes from Turkey you showed in your video reminded me of some background scenes from the Turkish series Benim Tatli Yalanim (2019). I also loved how you expressed the different tastes through good music. Nice. You are lively, you obviously love what you do and you are transmiting this good vibe to your viewers. You just won the heart of a new subscriber. Be healthy and prosper!
I am from India. I follow you almost regularly and like most of your recipes. I tried some of your original recipes and some with a little twist using Indian spices.Both worked wonderfully. Here, in India, earthen pots, lightly glazed in the inside and porous from the outside are used for commercial production of yogurt. Those pots suck water from yogurt and evaporate through the pores yielding thick yogurt. In Bengal, an Indian state, caramelised sweetened yogurt is produced which does not fall even when put upside down. As those pots are for single use, I use glass or ceramic pots. After mixing DOMIZLIK to the warm milk (40 - 45 degree centigrade ) I put the pot inside a thermos casserole with lid on. After one hr. I pour some hot water (80 degree c.) into the casserole and cover again. Within another one and half hr. or two hrs. the yogurt becomes ready. I refrigerate it for 3 hrs, take out a small chunk from it and leave for 30 min. Water in the yogurt deposits in that hole which I take out with spoon to get a thick chunky yogurt. This water, I use while cooking to get a sour and creamy test.
Thanks for the tips. I am from Pakistan, here we also make yoghurt in earthen pots but they arr reusable. Also a family tip is to put a whole dried red chili (the round one) on top in the middle of the bowl. Somehow the yoghurt comes out with a very smooth surface.
Yep. Earthen pot are reusable. If you are worried about how to wash when needed- boil water+soda lemon and rice flour or wheat flour if you need to scrub. Only issue is that it needs delicate handling and one cannot use detergent soaps etc for it.
The trick of fig's milk we use it in Morocco to make yogurt , Liquid yogurt like Rayeb "Ayran" and Traditional L'Benn Greetings to Refika from Morocco 🇲🇦🇹🇷
They do that in Turkey too but it’s not really yogurt because it’s not a bacterial culture; it’s the fig enzymes that do it. That’s called “teleme” or “incir uyutması.”
Love you, guys! Actually, in Romania we have the same way of making home yogurt. Thanks for reminding me! Sometimes we get to lazy and buy it but my Mom used to make homemade yogurt for my son and it was much better than the one in the supermarket! I will start making my own! I enjoy your show so much! Thank you for the joy you spread and for the amazing recipes! 🙏😘❤️✨
I just love love your down-to-earth style of cooking and that it’s such an expression of what you grew up with and where. Your explanations are easy to follow. Just loving watching❤️
I live in a cold place. When I make yogurt I have to put the container in my oven, but I just turn on the light, no heat. That is enough to turn it in about 8 hours.
Watching your channel this last year has been so wonderful. Your love for Turkey (and beautiful shots of the cities and countryside) is contagious so I have been making almost every recipe you show and the food is SO DELICIOUS! I think the hammered beef was our favorite so far, but it's all SO good. Anyway, you actually got me to start researching the history of Turkey and the various regions and wow, what a country! It's such a relatively small place but with so many different micro cultures and such a vast and rich very very ancient history. I wanted more Turkish recipes so I've been trying to watch your other channel and just turn on the "auto translate into English" feature on TH-cam which results in hilarious and ridiculous translations, but I try to gather what you're doing by just watching the videos. The videos on your other channel with real English subtitles are so helpful! On this channel, could you please teach us how to make the yogurt soup with kofte and the Iskender kebab? Love from Washington state USA.
This is fantastic. I made this today and it's in the fridge. Can't wait to taste it tomorrow. (She is still sleeping in there 😆😆) Your show is amazing. You are such a warm & charismatic teacher. I love your team and thank you all for making such a fun and informative show. I am in England, 30 miles from London. I'm going to tell everyone about you X
Incredible, my family used to make yogurt kind of similar to yours and from time to time they used to ask me to come and see so I can learn, but as a kid my mind was only interesting in playing. Now that I’m old, I’m looking at your channel and learning things. Goes to show you. Thank you Rafika.
These techniques really do work!!! And the yogurt is delicious. For me, the higher fat content milk makes the best yogurt. And people don't need to worry about the fat in yogurt... only in cereals and sugar 😊
I love the food science that you add in, it really helps to know how things work! I'm also glad to know I've been making fairly authentic Turkish yogurt for about 30 years!
Loved this segment. There are so many things you can do with the whey that comes from straining or using a cloth to soak up excess moisture. I use it to marinate meat overnight to tenderize it, add nutrients to rice, pasta or soups and stews and the best is to add it to my bath water. The acids in the whey are a great exfoliant. After a milk or whey infused bath my skin is baby soft.
I am very excited to use this technique to make yogurt! I also love how you explain your language and pronunciation while also teaching how to make delicious food.
Rafika, my friend Zeki said he knew you when i was showing him this recipe. You used to buy cooking magazines at his newspaper station in Istanbul when he lived there. He told me to say hi to you.
Cool..quite similar technique..we use here in our country...we all are here yogurt lovers..use it in several ways..especially in summer season. Another thing which can be used to convert milk into yogurt is fresh Green Chilli.... I don't how but it works..try it some day..put 2 regular size green chillies with its stem on.. in 1 litter warm milk..rest of the process is same.
My grandmother would never throw out the nutritious whey! The nutritional and fermenting properties make it great for just about everything. There's more uses for it than I could list but using whey to ferment veggies, make bread (or more yogurt/cheese), smoothies, using to soak anything in or really just adding to anything needing liquid works.
I love your traditional techniques and detail of how and why explanations. The sour water that you soak up with a clean towel is called whey and is good for marinating meat and feeding to animals. I have tried many methods for making healthy probiotic filled yogurt without sugar, and I will need to try your method. ❤️ from USA.
Thanks Refika! I'm from Bulgaria and my dinner since 40 year is Yogurt which we call translated as "Sour Milk". I make it myself, but still learned some new little details about the procedure. Best taste is probably the mixture of sheep and buffalo milk, at least for me. Interesting fact is that in Bulgaria you need to "awake" the yogurt - put it in the fridge (and stop the growth of the bacteria) after 4 hours because it gets incredibly sour. Because I live in Switzerland and yes, you get probably the best cow milk in the world here the same procedure takes at least 12 hours. They say that the concentration of the bacteria in Bulgaria (or perhaps on the Balkans) is way higher than als where ad that's the reason for the time needed to make it. Also here it does not really gets sour. The other explanation is that the culture you get here (I use greet yogurt made in Switzerland I guess) doesn't have the bacteria concentration like in any store bought bulgarian yogurt I have used to reproduce my own. Anyway, love your channel!
I just discovered your channel and I am so excited! Your energy and passion for food are so refreshing and contagious! And I absolutely love how you show shots from Turkey!
Great recipes!! ❣️ If you don't have the curd/yoghurt culture, you can make your own by placing a green chilli in a cup of hot milk. It takes 12 to 15 hrs for the curd/ yoghurt to set.
Another benefit of watching your channel is listening to your eclectic musical tastes. Not long ago you featured Iggy Pop, and today it's Itzhak Perlman, both of whom I heard live ages ago. Cheers and warmest wishes to you and your lovely crew, Refika!
I made my first yogurt from raw milk with most of the cream spooned off (I used that part for butter). But some cream remained. When it finished developing it had a golden layer of cream on top. I did drain a bit more of the whey off as well and ended up with very lovely yogurt! Tart and light ! So different from store bought . My only problem was I forgot to save some back for the next batch! 😖It was so nice we ate it all! 😆😆Lesson learned and I will take the starter out first and then eat! 😊👍
This is an amazing lesson on how to make yogurt, complete with tips & history! And Refika , you are such a joy and delight to watch. I love how sunshine ☀️ beams from your show, right from the opening greetings! Food for my soul and nourishment for my 💜. Thank you.
Love your help with yogurt. I make mine with my instant pot. It turns out great but I will try your suggestion of putting a towel touching the top over night. My husband and I have yogurt everyday in our smoothies. I need to remember to have it more often. ❤
I have been making yogurt since the late 1970's. Started making it with powered milk and now I only use whole milk, much better tasting. I've never seen the way you make it and am anxious to try it. It's looks so good. Thanks for the video.
I have been to Istanbul 3 times, twice only around Istanbul, but the 3rd visit finally took me 23 days to travel all over Turkey. I actually love the Turkish Rivera more than Istanbul since it's over crowded like all major cities.
I have been in Eskişer and other city that I just forget , but besides the point , my ex fiance is Turkish and I got to experience the food and the culture and I fell in love with everything Turkish and I'm So glad that I got to learn and live that part of my life and I would love to go back and visit 🇹🇷 again someday not to far ♥️
I finished making my yogurt 😋 I am so glad you mentioned putting a spoon across the bowl then cover with cloth. It worked great for keeping moisture out. I used to cover with pan lid it always had condensation. It is now in the fridge. I can't wait to have it for breakfast with granola. None of the other videos ever mentioned not using the lid for the sleeping process. Thanks so much!
Actually in colder like Europe it is difficult to make Yogurt as the Bacteria do not survive. Also it is difficult to make with the milk in boxes. In India most of families make it daily and it tastes way different then Greek or Turkish Yogurt.
Hi dear just boil the milk let it cool down until u could put it finger in and it will not burn you. Add 2 to 3 table spoon of milk steer well heat up the oven when it's warm not hot pot it in the oven leave it over night. And let me know what happend
I just started making yogurt in the Instant Pot and have been quite successful, but I loved the information that you provided in this video....great job.
Thank you Refika. You're reminding me of my late Mom's cooking. I too , was a young girl helping and learning from the Best chef ever! My mom! Pretty much how we Assyrians make yoghurt also. Natural Yoghurt is pretty versatile. We also make varieties of yoghurt soup. Sometimes with Pearly Barley and lamb shanks. Sometimes with only rice and other times with meat stuffed kibbeh...... Yuuuuummmmm! Layla
I love your recipe! And your teaching! My husband has s Turkish and since he has made homemade yogurt i can never eat store bought agai! Thank your recipes
In India, traditionally yogurt is made in a clay pot. Clay naturally absorbs water from the yogurt and makes it thick, works similar to your cloth technique!
@@louonUT www.amazon.com/Creativegifts-Handmade-Earthenware-Clay-Kulhad/dp/B08ZS5HKHY/ref=sr_1_29?dchild=1&keywords=kulhad&qid=1620460244&sr=8-29 Use a cotton cloth to cover it and tie a string or a rubber band over it so that it doesn't move.
I am from the Philippines, and I just discovered your channel . M so grateful to learn from you on how to make a homemade Yogurt. I can't wait to try it myself and no need to buy from a store. Thank you so much, you're really amazing, and I love you for that... Allah bless! ❤
My grandmother used to make Laban yogurt that we all loved as children. She has long since passed, but you reminded me of her testing it with her finger to check the temperature of when it was ready. Loved your presentation.
I’ve been making homemade yoghurt since I was a kid. Our yoghurt used to “sleep” on top of the hot water heater. I learned so many great tips from you about how to make that beautiful thick yoghurt. So lovely! Thanks so much!
Çok tesekkür Refika! I love your videos thank you so much for the amazing recipes and explanations. I liked what you said about the origin of yogurt you've reminded me of my grandma- she was also from Istanbul and while living here in Italy she would buy yogurt at some place where they had it shipped directly from Bulgaria :))
Excellent and informative video, especially the last part about soaking the extra liquid. LOVE the "meow" grooming herself busily in the background. Looks like she was sitting inside the kitchen cabinet xxx
I had stopped making yogurt a few years ago and you have given me the inspiration to start making it again...but it will be much better now :) Thank you Refika!
Thank you lovely!❤️ As Bulgarian, I love yogurt. In the UK’s shops there’s nothing as a natural homemade yogurt ( as nana used to make it), I’ll definitely try and make my own at home :)
Your method of home made yogurt looks easy and very original. I also loved the extra information definitely have to try it out . Great job keep it up !!!
Hi Refika, like with many others, I have become addicted on your videos. You not only teach us how to make fantastic food but you also charm us with your informative talk, the warmth and relationship that exudes between you and your colleagues, and just overall presentation of your videos. Thank you so much. As for the making of the yogurt, my mother used to boil the milk and set it aside to cool it to the temperature that was appropriate to mix in the "damizlik" or "maya". She tested the temperature with her pinky as you showed. Of course, in her days there was no fancy gadgets to measure the temperature as you did. Then cover the container with blankets and leave it overnight for the yogurt to form. It was always delicious with cream on the top and we loved it. Sending you and your colleagues lots of love from New York.
Dear Refika , in India we make yogurt in most homes. Its eaten all over india in different ways. Though I live in North India I am originally from Kolkata, where yogurt is built into beautiful desserts. North Indian food uses a lot of plain yogurt and is very similar in many ways to Turkish cuisine. But its slightly more spicier. One thing we do if the yogurt has not set properly, especially during winters is to put a tray of warm water ( not very hot but more than warm ) and placing the container on it. After a couple of hours the yogurt is set. Then we remove it and put it in the fridge .
Love all your videos. This one is exactly what I was looking for. The food in Turkey looks amazing and you do such a great job presenting it and teaching us to experiment with it.
I cannot wait to try it your way. I have a yogurt maker and always make Greek yogurt by straining it in the screen and make it with half and half so it's really thick and creamy.
I've made yogurt with full fat coconut milk. Very similar process, but because of the higher fat content it does come out a little thicker. I like it that way.
I am so thankful for your videos! I have recently gotten a milk cow, and I'm in LOVE with the process of all of this! I am going to get another milk cow and learn as much as I can from you! Thank you!
Great idea. Love homemade yogurt. I use Greek yogurt as the starter. I get thick yogurt but your towel idea is totally worth trying. From there cream cheese is born with further drainage and compression.💐💖
Just like we do the yogurt at home is the same way but with some difference of course cause maybe I’m Bulgarian ;) but I liked the video very much and the tips are awesome thank you Refika :)
I live your show and the recipes are great. I was born in Tunis and your show gives me a lit of warmth. Thank you to you and Barak and your team. It is delightful. I am in Canada
In the Philippines we have those men who sell "taho" and it's from soy milk, I believe, then they add a sweet caramelized sauce with tapioca! I loved it and always begged my parents after stopping the man so they can't say no 😂 I never considered making yogurt, but this encourages me!
Made this also at the weekend, strained it and had beautiful Greek yogurt with cherries, pistachios and honey for breakfast today. I’ve had a lovely few weeks trying out your recipes, kebabs, chicken, beef & lamb, salads, dips, breads & cheese. Thank you for the joy you exude, you’ve made it a joy to be in the kitchen & for me to cook again. Thoughts & prayers sent to all from Belfast, Northern Ireland 🍀
Finally a yogurt method I’ve been looking for. Thank you for the info & sharing your tips. Most store bought yogurt in are area are so liquify and taste so bland. Looking forward to making this version 😍
I have made yogurt off and on for many years, but I love learning about this more traditional way to do it. I live in the US and have very few traditions beyond some Deep South ways of preparing food, so it’s lovely to learn how people from the culture that yogurt came from actually make it. Love Refika and all the crew!
Great Video as Always!!! I actually heat the milk up higher at first until it is just about to bubble then allow the milk to cool down to around 41° before adding my culture... It comes out thick and creamy as well... I will give your method a go and see how it comes out! Thanks again!
Watching this again. I just can't get enough of Refika and family. I am inspired to make cream cheese, and to use goats milk for the yogurt. I will definitely let you know how it goes. Love and blessings to you my friends.
Nice to hear Bahar's comments as always...and now someone new in the kitchen for me, Burat. Pleased to meet you! Oh, and sneaking into the corner in a few shots, a happy kitty having a good face wash, perhaps after having a little spoonful of creamy yoghurt. Happy kitchen!
I have been making yogurt this way for more than 10 years from the same batch continuously. I can add two tips to this wonderful video: 1) before putting it in the fridge, if you put a cotton cloth on it then cover it and put it in the fridge it will will suck a lot more water 2) once you cut into the yogurt for the first time it starts oozing water from the cut part and will keep thickening everyday, if you want it to stop thinking stir the whole thing, it will stop oozing water and stops thickening. I am Kurdish, my mother used to make it the same way including the finger technique.
I am learning. Thank you for sharing.
I put the yoghurt starter straight into a 1 litre carton of full cream UHT milk then shake to mix and put carton into a cooler full of boiling water and simply leave for 12 hours. Then put UHT carton into fridge to cool for 2 hours then cut open container to get yoghurt out. If want thicker yoghurt then pour yoghurt into cheesecloth over a strainer and leave in fridge for a further 3 hours over a pan to drain off excess whey.
Thank you for the added tips!
Hi! I`ve made yogurt, but the cloth thing did not work. The part of the cloth on top of the yogurt was soaking wet, but it did not drain the liquid out of the pot. The yogurt has that top layer of kaymak, but everything underneath is not so firm. And when you take the yogurt out (with the spoon), after a minute, liquid apears.... The taste is mild, and I like it, but I would like it more firm and without that liquid. Is there anything I can do now to make it better???
@@nadica0943 so after you take some yogurt out with a spoon, just keep taking yogurt out of that area only, it will fill with water, you just have to take the water out with a spoon. It will thicken day by day. Also when you take the wet cloth out, squeeze all the water out and put it back on, or put another dry cloth. If you push all the kaymak to one corner with a spoon it will help the cloth soak more water.
My mother would use her finger to check the milk,never measure the culture, she would mix it with the milk. She would put a cover on it and wrap it in a heavy blanket, put it in the corner of the room and not touch it for 24 to 36 hours. Best yogurt I ever had nice and thick. We are from Middle East.
Love that you call the yoghurt “she”. To call it “it”, as we do in my country, is to lessen her somehow, when she is so life-giving and wonderful. Thank you ❤️
About 90% of the time I substitute other words for it. I hate using the ornery word, it to refer to pets ! 🤮 my bird my cat my dog are not an... "it." 🙄
Wow Rafika,
I followed exactly your recipe for home-made yogurt with your special techniques.
4 hours later, the result was thick beautiful yogurt.
The next day we pulled it out of the fridge and we ate the most delicious EVER tasted yougurt. THANK YOU 🙏🏻
4 hours later mine was still liquid. I used raw milk
@@Liciousdubtemperature would have been too low.
@@Liciousdub it happen to me too...
Am I the only one who has a big ol’ crush on Refika? Putting the milk to sleep? Too cute....
And it's a she 😄
Same 😳😘
Me too! I lover her wonderful spirit and energy.
No you are not ^^
She is an absolute delight!
I learned anEast Asian way of making yoghurt starter recently - soaking brown rice in water for 24- 48 hours to germinate, and using the bubbly liquid as yoghurt starter. I’ve made yoghurt with it using soy milk and it works:)
That's interesting, I will try that right away!
So you let it soak at room temperature? And then you just skimmed the top layer of the soaking water and mixed it with warm milk/soymilk?
Cheers from Germany :-)
Hello, did you try it? How did it work? I would appreciate more information on the process, thanks in advance!
Very informative video. I hope many people see this and start making their own yogurt. Sadly, many kids today think you get yogurt only by going to the supermarket.
Homemade yogurt is too much tasty actually.
@@umitgurses9658 😆 Maybe someone ADded salt?
I never thought about making my own until I saw someone posted that they made their own and it dawned on me that I'm wasting time. Now I'm itching to make it tomorrow
Hate the store bought ones
SHe is a wonderful speaker. I could not stop watching her!
The Indian yoghurt starter is green chillies with their stems, left in a little milk overnight. That becomes a starter. This is an awesome video. Can’t wait to try your method.
interesting!
What natural bacterias does it have? Does it have the same bacterias store yogurt?
We Don't get Bottled milk here no more it used to have extra cream in it then the plastic carton or carboard carton typing from Dublin Ireland 🇨🇮
The green chillies technique was tried by someone I know. The yoghurt came out bitter although the texture was fine.
I have tried it for several times. But it doesn't work ,milk refuses to be yoghurt.
Just started my journey on making homemade yogurt. Refika is a fountain of knowledge, a real gem and her videos are fun to watch. Thank you!!
I wrote a message to you recently to say that I make yogurt in my slow cooker, but I have now changed to using your method. I now make even better and faster yogurt using your method and it is fantastic. I just want to say a big Thankyou to you Refika xx
Wonderful! Thank you so much for letting me know ❤️
I love all the history and culture you include with your cooking!
Your videos are different very informative and easy to follow. No wasting time chopping and unnecessary lingering to lengthen video. Great stuff Refika. Love you
Oh beautiful souls, thank you. I love the light in your smiles, the joy in your hearts when you share your traditions. What you do is a beautiful thing and I am very thankful and grateful to be able to watch you. I cannot wait for the day when I can travel and see your beautiful country, taste the foods & sip on tea. I would love to chat with you about your philosophies on food, on healing with food, and the heart of what you do. Be blessed and hugs to you, Bahar & the rest of the family.
Thank you so much for the kindest words. Much love, take great care of yourself! 😍
come to my channel
I have been making this recipe for six months now..... The best yogurt I have ever had. Your videos are so informative and enjoying. Thanks! Best of luck!
Mines straight liquid after 4 hours
What is your room temperature?
I made mine regularly. And I start with Turki yoghurt starter. I'm in indonesia and the yoghurt taste is no sour at all.. but when I keep it longer in the fridge the taste became more and more sour. This yoghurt save my little one from diarrhea several times.. I love the thickness of the yoghurt.
Love your idea on how to thicken your yogurt. In my home, once the yogurt is ready, I spoon it into a fine sieve, covered with plastic wrap and let it drip for about 8 hours into a bowl or pan in the refrigerator. The next morning, the result will be a nice thick and less sour yogurt because the whey is drained off. At this stage, it is like a Greek yogurt or sour cream. If I need cream cheese, I leave it to drain for 24 hours and it will thicken more, giving me a good cream cheese substitute.
I've discovered by chance your channel and this brought to my mind how my grandma used to make this homemade yogurt in some pots made of clay when I was growing up. I tried it too a while back and now I just realised why I got it wrong a few times: it was either the fact I did not warm the milk up, or it was too cold in the room or the surface on which I left everything to rest was not warm enough or not covered. Your video showed me where I got it wrong. The scenes from Turkey you showed in your video reminded me of some background scenes from the Turkish series Benim Tatli Yalanim (2019). I also loved how you expressed the different tastes through good music. Nice. You are lively, you obviously love what you do and you are transmiting this good vibe to your viewers. You just won the heart of a new subscriber. Be healthy and prosper!
Wow, thank you!
I am from India. I follow you almost regularly and like most of your recipes. I tried some of your original recipes and some with a little twist using Indian spices.Both worked wonderfully.
Here, in India, earthen pots, lightly glazed in the inside and porous from the outside are used for commercial production of yogurt. Those pots suck water from yogurt and evaporate through the pores yielding thick yogurt. In Bengal, an Indian state, caramelised sweetened yogurt is produced which does not fall even when put upside down.
As those pots are for single use, I use glass or ceramic pots. After mixing DOMIZLIK to the warm milk (40 - 45 degree centigrade ) I put the pot inside a thermos casserole with lid on. After one hr. I pour some hot water (80 degree c.) into the casserole and cover again. Within another one and half hr. or two hrs. the yogurt becomes ready. I refrigerate it for 3 hrs, take out a small chunk from it and leave for 30 min. Water in the yogurt deposits in that hole which I take out with spoon to get a thick chunky yogurt. This water, I use while cooking to get a sour and creamy test.
Thanks for the tips. I am from Pakistan, here we also make yoghurt in earthen pots but they arr reusable. Also a family tip is to put a whole dried red chili (the round one) on top in the middle of the bowl. Somehow the yoghurt comes out with a very smooth surface.
Yep. Earthen pot are reusable. If you are worried about how to wash when needed- boil water+soda lemon and rice flour or wheat flour if you need to scrub. Only issue is that it needs delicate handling and one cannot use detergent soaps etc for it.
Yes the liquid or whey is very nutritious with B vitamins, protein and should be used.
The trick of fig's milk we use it in Morocco to make yogurt , Liquid yogurt like Rayeb "Ayran" and Traditional L'Benn
Greetings to Refika from Morocco 🇲🇦🇹🇷
Can you share your recipe please?
They do that in Turkey too but it’s not really yogurt because it’s not a bacterial culture; it’s the fig enzymes that do it. That’s called “teleme” or “incir uyutması.”
How do you do this please?:)
Love you, guys! Actually, in Romania we have the same way of making home yogurt. Thanks for reminding me! Sometimes we get to lazy and buy it but my Mom used to make homemade yogurt for my son and it was much better than the one in the supermarket! I will start making my own!
I enjoy your show so much! Thank you for the joy you spread and for the amazing recipes! 🙏😘❤️✨
I just love love your down-to-earth style of cooking and that it’s such an expression of what you grew up with and where.
Your explanations are easy to follow. Just loving watching❤️
I live in a cold place. When I make yogurt I have to put the container in my oven, but I just turn on the light, no heat. That is enough to turn it in about 8 hours.
That trick works for making bread too, apparently! Thank you for sharing, it’s good to know that the oven light is so helpful LOL
Watching your channel this last year has been so wonderful. Your love for Turkey (and beautiful shots of the cities and countryside) is contagious so I have been making almost every recipe you show and the food is SO DELICIOUS! I think the hammered beef was our favorite so far, but it's all SO good. Anyway, you actually got me to start researching the history of Turkey and the various regions and wow, what a country! It's such a relatively small place but with so many different micro cultures and such a vast and rich very very ancient history.
I wanted more Turkish recipes so I've been trying to watch your other channel and just turn on the "auto translate into English" feature on TH-cam which results in hilarious and ridiculous translations, but I try to gather what you're doing by just watching the videos. The videos on your other channel with real English subtitles are so helpful! On this channel, could you please teach us how to make the yogurt soup with kofte and the Iskender kebab?
Love from Washington state USA.
You can check “ Nefis Tv “ channel
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Dude, you really are a great audience. I hope you visit our country one day and you will have the opportunity to taste these delicacies on the spot.
Wait there’s another channel?? What is it called? I will totally watch with weird subtitles LOL
@@lurklingX It's "Refika'nın Mutfağı"
I like the way Turkey incorporates yogurt with many dishes
That analogy with the orchestra! 💚
This is fantastic. I made this today and it's in the fridge. Can't wait to taste it tomorrow. (She is still sleeping in there 😆😆)
Your show is amazing. You are such a warm & charismatic teacher. I love your team and thank you all for making such a fun and informative show.
I am in England, 30 miles from London. I'm going to tell everyone about you X
Incredible, my family used to make yogurt kind of similar to yours and from time to time they used to ask me to come and see so I can learn, but as a kid my mind was only interesting in playing. Now that I’m old, I’m looking at your channel and learning things. Goes to show you. Thank you Rafika.
These techniques really do work!!! And the yogurt is delicious. For me, the higher fat content milk makes the best yogurt. And people don't need to worry about the fat in yogurt... only in cereals and sugar 😊
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Exactly. Sugar is the main reason for being overweight, not the fat that is naturally found in foods.
Love the yogurt in Turkey...not sour, just right, thick, and creamy!!! Miss it so much! Thanks for the detailed recipe, Refika!!!!😘
I love the food science that you add in, it really helps to know how things work! I'm also glad to know I've been making fairly authentic Turkish yogurt for about 30 years!
Loved this segment. There are so many things you can do with the whey that comes from straining or using a cloth to soak up excess moisture. I use it to marinate meat overnight to tenderize it, add nutrients to rice, pasta or soups and stews and the best is to add it to my bath water. The acids in the whey are a great exfoliant. After a milk or whey infused bath my skin is baby soft.
awesome ideas! Thanks for sharing. Can't wait to take a whey bath!
I am very excited to use this technique to make yogurt! I also love how you explain your language and pronunciation while also teaching how to make delicious food.
Ooo thank youuuu 😘
Beautiful ! I’m from Iran, my mom used to did it this way, learned it from her.
Tnx for reminding me the beautiful childhood memories ❤
Rafika, my friend Zeki said he knew you when i was showing him this recipe. You used to buy cooking magazines at his newspaper station in Istanbul when he lived there. He told me to say hi to you.
Cool..quite similar technique..we use here in our country...we all are here yogurt lovers..use it in several ways..especially in summer season.
Another thing which can be used to convert milk into yogurt is fresh Green Chilli....
I don't how but it works..try it some day..put 2 regular size green chillies with its stem on.. in 1 litter warm milk..rest of the process is same.
I used to make a lot of yoghurt ... just realised, its quite a while ago! so nice! Refika, you are a wonderful ambassador of your country :)
My grandmother would never throw out the nutritious whey! The nutritional and fermenting properties make it great for just about everything. There's more uses for it than I could list but using whey to ferment veggies, make bread (or more yogurt/cheese), smoothies, using to soak anything in or really just adding to anything needing liquid works.
I love your traditional techniques and detail of how and why explanations. The sour water that you soak up with a clean towel is called whey and is good for marinating meat and feeding to animals. I have tried many methods for making healthy probiotic filled yogurt without sugar, and I will need to try your method. ❤️ from USA.
I love how you describe all the processes so I feel confident making it myself 😍 love from Australia
You're a natural. I like your casual way of presenting the recipes
🙏🏻
Thanks Refika! I'm from Bulgaria and my dinner since 40 year is Yogurt which we call translated as "Sour Milk". I make it myself, but still learned some new little details about the procedure. Best taste is probably the mixture of sheep and buffalo milk, at least for me. Interesting fact is that in Bulgaria you need to "awake" the yogurt - put it in the fridge (and stop the growth of the bacteria) after 4 hours because it gets incredibly sour. Because I live in Switzerland and yes, you get probably the best cow milk in the world here the same procedure takes at least 12 hours. They say that the concentration of the bacteria in Bulgaria (or perhaps on the Balkans) is way higher than als where ad that's the reason for the time needed to make it. Also here it does not really gets sour. The other explanation is that the culture you get here (I use greet yogurt made in Switzerland I guess) doesn't have the bacteria concentration like in any store bought bulgarian yogurt I have used to reproduce my own.
Anyway, love your channel!
I just discovered your channel and I am so excited! Your energy and passion for food are so refreshing and contagious! And I absolutely love how you show shots from Turkey!
Great recipes!! ❣️ If you don't have the curd/yoghurt culture, you can make your own by placing a green chilli in a cup of hot milk. It takes 12 to 15 hrs for the curd/ yoghurt to set.
I’m going to try this tonight!
I tried this method and it's been 17 hours. so far it's still liquid:/
I will try and wait for few more hours, hope this works!
Very nice content. Sad that people don't appreciate the good content these days. You have great team. Keep it up guys. Love from India ❤️
Another benefit of watching your channel is listening to your eclectic musical tastes. Not long ago you featured Iggy Pop, and today it's Itzhak Perlman, both of whom I heard live ages ago. Cheers and warmest wishes to you and your lovely crew, Refika!
I made my first yogurt from raw milk with most of the cream spooned off (I used that part for butter). But some cream remained. When it finished developing it had a golden layer of cream on top. I did drain a bit more of the whey off as well and ended up with very lovely yogurt! Tart and light ! So different from store bought . My only problem was I forgot to save some back for the next batch! 😖It was so nice we ate it all! 😆😆Lesson learned and I will take the starter out first and then eat! 😊👍
This is an amazing lesson on how to make yogurt, complete with tips & history! And Refika , you are such a joy and delight to watch. I love how sunshine ☀️ beams from your show, right from the opening greetings! Food for my soul and nourishment for my 💜. Thank you.
Hi, Happy Valentine's day when it comes. This looks delicious :) Greetings from snowy Scotland!
Love your help with yogurt. I make mine with my instant pot. It turns out great but I will try your suggestion of putting a towel touching the top over night. My husband and I have yogurt everyday in our smoothies. I need to remember to have it more often. ❤
I ❤ her enthusiasm ,voice & choice words - Keep it coming Rafika !
She is such a good teacher! I love her technique!
I have been making yogurt since the late 1970's. Started making it with powered milk and now I only use whole milk, much better tasting.
I've never seen the way you make it and am anxious to try it. It's looks so good. Thanks for the video.
This is super informative. Would love to see some of those dishes like "manti" or "iskender kebab" on the channel.
Love all Turkish food , desserts the country and it people wish I can go back there as I was there twice as they say I left my heart ❤ in Turkey
come to my channel
I have been to Istanbul 3 times, twice only around Istanbul, but the 3rd visit finally took me 23 days to travel all over Turkey. I actually love the Turkish Rivera more than Istanbul since it's over crowded like all major cities.
I have been in Eskişer and other city that I just forget , but besides the point , my ex fiance is Turkish and I got to experience the food and the culture and I fell in love with everything Turkish and I'm So glad that I got to learn and live that part of my life and I would love to go back and visit 🇹🇷 again someday not to far ♥️
I love your channel.
Greek girl living in USA.
I feel so comforted by the love in your recipes!
Thank you❤❤❤
I finished making my yogurt 😋 I am so glad you mentioned putting a spoon across the bowl then cover with cloth. It worked great for keeping moisture out. I used to cover with pan lid it always had condensation. It is now in the fridge. I can't wait to have it for breakfast with granola.
None of the other videos ever mentioned not using the lid for the sleeping process. Thanks so much!
Girl I’m trying this yogurt recipe and I’ll be so proud pf my self if it’s as thick as Refika’s yogurt! 😍
I'm from the Philippines. Glad to have come across your channel.Be Trying your recipe.
Yours is simple yet practical.
Cheers!
Yes! I've tried and tried and tried to make yogurt and have failed more times than I can count. Can't wait to try this.
Actually in colder like Europe it is difficult to make Yogurt as the Bacteria do not survive. Also it is difficult to make with the milk in boxes. In India most of families make it daily and it tastes way different then Greek or Turkish Yogurt.
Yes same here :(
It's important that the milk you use doesn't have water added to it, then it will work
@Sara! This isy story too!
Hi dear just boil the milk let it cool down until u could put it finger in and it will not burn you. Add 2 to 3 table spoon of milk steer well heat up the oven when it's warm not hot pot it in the oven leave it over night. And let me know what happend
I just started making yogurt in the Instant Pot and have been quite successful, but I loved the information that you provided in this video....great job.
Thank you Refika.
You're reminding me of my late Mom's cooking.
I too , was a young girl helping and learning from the Best chef ever! My mom!
Pretty much how we Assyrians make yoghurt also.
Natural Yoghurt is pretty versatile. We also make varieties of yoghurt soup. Sometimes with Pearly Barley and lamb shanks. Sometimes with only rice and other times with meat stuffed kibbeh...... Yuuuuummmmm!
Layla
My husband and I want to make healthier choices with our cooking. Thank you for this video. It looks easy and fun.
I love your presentation style; easy, friendly and spot-on.
I'm so glad I found this channel
I love your recipe! And your teaching! My husband has s Turkish and since he has made homemade yogurt i can never eat store bought agai! Thank your recipes
In India, traditionally yogurt is made in a clay pot. Clay naturally absorbs water from the yogurt and makes it thick, works similar to your cloth technique!
That is interesting - can you recommend a paticular clay pot that might be for sale on Amazon or at any store ? Thank you !
@@louonUT www.amazon.com/Creativegifts-Handmade-Earthenware-Clay-Kulhad/dp/B08ZS5HKHY/ref=sr_1_29?dchild=1&keywords=kulhad&qid=1620460244&sr=8-29
Use a cotton cloth to cover it and tie a string or a rubber band over it so that it doesn't move.
@@Nevermadeart Thank you !
@Ariean Troy Why without success? What's the issue?
I am from the Philippines, and I just discovered your channel . M so grateful to learn from you on how to make a homemade Yogurt. I can't wait to try it myself and no need to buy from a store.
Thank you so much, you're really amazing, and I love you for that... Allah bless! ❤
My grandmother used to make Laban yogurt that we all loved as children. She has long since passed, but you reminded me of her testing it with her finger to check the temperature of when it was ready. Loved your presentation.
I’ve been making homemade yoghurt since I was a kid. Our yoghurt used to “sleep” on top of the hot water heater. I learned so many great tips from you about how to make that beautiful thick yoghurt. So lovely! Thanks so much!
Çok tesekkür Refika! I love your videos thank you so much for the amazing recipes and explanations. I liked what you said about the origin of yogurt you've reminded me of my grandma- she was also from Istanbul and while living here in Italy she would buy yogurt at some place where they had it shipped directly from Bulgaria :))
Excellent and informative video, especially the last part about soaking the extra liquid. LOVE the "meow" grooming herself busily in the background. Looks like she was sitting inside the kitchen cabinet xxx
I had stopped making yogurt a few years ago and you have given me the inspiration to start making it again...but it will be much better now :) Thank you Refika!
This "yoghurt 101" class was very helpful thank you so much ... Keep up the good work!
Thank u dear for all the techniques
Thank you lovely!❤️ As Bulgarian, I love yogurt. In the UK’s shops there’s nothing as a natural homemade yogurt ( as nana used to make it), I’ll definitely try and make my own at home :)
Actually you can get a very good yoghurt in UK in some shops called Lancashire Farm it is set, thick like Greeks make.
Your method of home made yogurt looks easy and very original. I also loved the extra information definitely have to try it out . Great job keep it up !!!
Yoghurt is really delicious. I made it before when I was working their in turkey. Love the turkish food😍
Hi Refika, like with many others, I have become addicted on your videos. You not only teach us how to make fantastic food but you also charm us with your informative talk, the warmth and relationship that exudes between you and your colleagues, and just overall presentation of your videos. Thank you so much. As for the making of the yogurt, my mother used to boil the milk and set it aside to cool it to the temperature that was appropriate to mix in the "damizlik" or "maya". She tested the temperature with her pinky as you showed. Of course, in her days there was no fancy gadgets to measure the temperature as you did. Then cover the container with blankets and leave it overnight for the yogurt to form. It was always delicious with cream on the top and we loved it. Sending you and your colleagues lots of love from New York.
Dear Refika , in India we make yogurt in most homes. Its eaten all over india in different ways. Though I live in North India I am originally from Kolkata, where yogurt is built into beautiful desserts. North Indian food uses a lot of plain yogurt and is very similar in many ways to Turkish cuisine. But its slightly more spicier.
One thing we do if the yogurt has not set properly, especially during winters is to put a tray of warm water ( not very hot but more than warm ) and placing the container on it. After a couple of hours the yogurt is set. Then we remove it and put it in the fridge .
Love all your videos. This one is exactly what I was looking for. The food in Turkey looks amazing and you do such a great job presenting it and teaching us to experiment with it.
I love all your recipes, I love watching her cooking, talking , smiling , everything 😘
Enjoy your videos so much. Definitely want to visit Turkey once this pandemic has been controlled. Much love to you and the team from Virginia, USA
I'm from VA but I live in izmir Turkey
I lived in Virginia (Roanoke) for a year. 🤗
Hope you are able to travel soon. Stay safe! 🤗
come to my channel
I cannot wait to try it your way. I have a yogurt maker and always make Greek yogurt by straining it in the screen and make it with half and half so it's really thick and creamy.
Я делаю также, и весь ролик переживал, что я делаю неправильно))) но все дело в молоке 2.5% жирности.
I am trying different types of foods that will boost my immune system, so this is one of the most versitile that I can find. Will try
The yogurt, after the towel soaking, looks amazing! Thank you so much for sharing this with us. I'm so happy I found your channel! 💖
About to make my first yogurt. Of all the videos I’ve watched, I’m going with Rafika’s recipe. Thank you!
I've made yogurt with full fat coconut milk. Very similar process, but because of the higher fat content it does come out a little thicker. I like it that way.
oooh I am going to try this with the coconut milk...omg Thank You!
How do you make it? What’s the process?
@@leliu5thelement448 you can make thicc yogurt (kese yogurt) by doing the yogurt in a cotton sak and a strainer with a kom beneith it
What sort of starter have you used with coconut milk? Regular yogurt or cultures?
What is your starter? It will be perfect for people who have to have dairy free diet. Can you please share?
Thank you.
Let's hope people would learn how awsome a good yoğurt is. Good Job as allways Refika Abla
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@@ChefSalomon th-cam.com/video/TaE9D7Z_NG8/w-d-xo.html
I am so thankful for your videos! I have recently gotten a milk cow, and I'm in LOVE with the process of all of this! I am going to get another milk cow and learn as much as I can from you! Thank you!
Great idea. Love homemade yogurt. I use Greek yogurt as the starter. I get thick yogurt but your towel idea is totally worth trying. From there cream cheese is born with further drainage and compression.💐💖
Just like we do the yogurt at home is the same way but with some difference of course cause maybe I’m Bulgarian ;) but I liked the video very much and the tips are awesome thank you Refika :)
I live your show and the recipes are great. I was born in Tunis and your show gives me a lit of warmth. Thank you to you and Barak and your team. It is delightful. I am in Canada
Can I just say that you're doing a wonderful job with your content. It's so informative and the editing is bang on!!! ❤️❤️❤️
In the Philippines we have those men who sell "taho" and it's from soy milk, I believe, then they add a sweet caramelized sauce with tapioca! I loved it and always begged my parents after stopping the man so they can't say no 😂
I never considered making yogurt, but this encourages me!
Tried it your way and it came out perfectly. Ten days later and I'm currently making my second batch. Thank you, Rafika.
Made this also at the weekend, strained it and had beautiful Greek yogurt with cherries, pistachios and honey for breakfast today.
I’ve had a lovely few weeks trying out your recipes, kebabs, chicken, beef & lamb, salads, dips, breads & cheese.
Thank you for the joy you exude, you’ve made it a joy to be in the kitchen & for me to cook again.
Thoughts & prayers sent to all from Belfast, Northern Ireland 🍀
This is Turkish yogurt, please
Finally a yogurt method I’ve been looking for. Thank you for the info & sharing your tips. Most store bought yogurt in are area are so liquify and taste so bland. Looking forward to making this version 😍
I have made yogurt off and on for many years, but I love learning about this more traditional way to do it. I live in the US and have very few traditions beyond some Deep South ways of preparing food, so it’s lovely to learn how people from the culture that yogurt came from actually make it. Love Refika and all the crew!
Great Video as Always!!! I actually heat the milk up higher at first until it is just about to bubble then allow the milk to cool down to around 41° before adding my culture... It comes out thick and creamy as well... I will give your method a go and see how it comes out! Thanks again!
Do let me know how it turned out! Enjoy 😍
Watching this again. I just can't get enough of Refika and family. I am inspired to make cream cheese, and to use goats milk for the yogurt. I will definitely let you know how it goes. Love and blessings to you my friends.
Nice to hear Bahar's comments as always...and now someone new in the kitchen for me, Burat. Pleased to meet you! Oh, and sneaking into the corner in a few shots, a happy kitty having a good face wash, perhaps after having a little spoonful of creamy yoghurt. Happy kitchen!
You make it look so easy and achievable. Yogurt is a big part of our meals. So, this is a must try! Thank you again for another great video!
I've been waiting for this video, ever since i watched the creamcheese making video, so glad you made this one, definitely gonna try it out