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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the milk and cream into a pot and bring to almost a boil. Making sure you don't burn the milk on the bottom of the pot (A non-stick pot if possible). | 2. Turn off heat and let cool to 115 degrees. | 3. As the milk is heating up and then cooling add 3-4 tablespoons of cultured yogurt in a cup. | 4. Let sit at room temperature (about 70 degrees). | 5. When the milk has cooled to the correct temperature, add some to the cup with the yogurt. | 6. Next stir well and then add back into the pot of milk, stir. | 7. Next take a clean glass jar/ovenproof bowl and pour the milk into it, stir well. | 8. Cover the jar/bowl with plastic wrap and then a dish cloth. | 9. Take a clip-on desk lamp (shade and with a 75 watt bulb) and point it toward the surface of the jar/bowl (about 6 inches away). | 10. Let the jar/bowl with the milk and yogurt starter incubate under the heat lamp for about 8 to 12 hours. I prefer 12 hours, with the finished yogurt having a nice tangy taste and consistency! | 11. Refrigerate! | 12. NOTE: The longer you let the yogurt stay under the heat lamp, the more tangy the yogurt will taste. | 13. The amount of yogurt starter used is another factor in the success of the finished yogurt; too much or too little is no good. | 14. Also, the environment in which you place the jar/bowl can effect the finished yogurt as well. | 15. For example, if you are placing the jar/bowl of milk in a 80-85 degree kitchen area you can reduce the time it sits under the lamp. Or in some cases no lamp is needed. | 16. Further, you can use a conventional oven which has been heated to 200 degrees and then turned off. Then place the jar/bowl with the milk & yogurt starter inside the oven for about 2 to 4 plus hour. | 17. (I have also used my microwave convection oven, but not the microwave feature). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4	cups		595.36	46.6528	30.744	31.9152
half	2	cups		-	-	-	-
yogurt	3 -4	tablespoons	cultured unhomogenized	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.