Comments on: How to Make Yogurt at Home http://www.azcookbook.com/how-to-make-yogurt-at-home/ Wed, 22 May 2013 10:58:27 +0000 http://wordpress.org/?v=2.6.2 By: FERIDE - AZCOOKBOOK http://www.azcookbook.com/how-to-make-yogurt-at-home/#comment-238209 FERIDE - AZCOOKBOOK Fri, 03 May 2013 17:50:38 +0000 http://www.azcookbook.com/?p=3240#comment-238209 FERIDA - Thank you for stopping by. We are officially namesakes with a slight different in our name spellings:) Glad you like it here. Regarding the temperature is can range from 105 to 115, the latter being the highest. As long as you can maintain that range, you should be fine. 104 is pretty close too. FERIDA - Thank you for stopping by. We are officially namesakes with a slight different in our name spellings:) Glad you like it here. Regarding the temperature is can range from 105 to 115, the latter being the highest. As long as you can maintain that range, you should be fine. 104 is pretty close too.

]]> By: Ferida http://www.azcookbook.com/how-to-make-yogurt-at-home/#comment-238199 Ferida Fri, 03 May 2013 16:58:55 +0000 http://www.azcookbook.com/?p=3240#comment-238199 Farida, are you sure about the temperature?? 115°F is approx. 46°C. which is pretty high.. I normally process by 38°C. = 104° F. Would you pls check?? thanks Farida, are you sure about the temperature?? 115°F is approx. 46°C. which is pretty high.. I normally process by 38°C. = 104° F. Would you pls check?? thanks

]]> By: Ferida http://www.azcookbook.com/how-to-make-yogurt-at-home/#comment-238183 Ferida Fri, 03 May 2013 16:12:04 +0000 http://www.azcookbook.com/?p=3240#comment-238183 Hi Farida, this is Ferida (Lavinia as second name) from Florence, a genuine Italian lady. I'm also doing yogurt at home, the same way you suggest, altough sometimes, it does not get thick. I am fashinated by the turkish cuisine, so I will follow your posts in the future. Baci da Firenze. Hi Farida, this is Ferida (Lavinia as second name) from Florence, a genuine Italian lady. I’m also doing yogurt at home, the same way you suggest, altough sometimes, it does not get thick. I am fashinated by the turkish cuisine, so I will follow your posts in the future. Baci da Firenze.

]]> By: Vika http://www.azcookbook.com/how-to-make-yogurt-at-home/#comment-210285 Vika Tue, 05 Feb 2013 04:37:07 +0000 http://www.azcookbook.com/?p=3240#comment-210285 Farida, thank you for very detaile recip, like always :) will try it this week. Farida, thank you for very detaile recip, like always :) will try it this week.

]]> By: AZ Cookbook - Food From Azerbaijan & Beyond » Olive Walnut Mini Breads http://www.azcookbook.com/how-to-make-yogurt-at-home/#comment-53787 AZ Cookbook - Food From Azerbaijan & Beyond » Olive Walnut Mini Breads Tue, 13 Sep 2011 00:13:39 +0000 http://www.azcookbook.com/?p=3240#comment-53787 [...] (it should be really soft to touch) 2 tablespoons apple cider or red wine vinegar 1 cup plain yogurt 1 cup finely (but not too finely) chopped walnuts (you should feel the bite) 1 cup pitted sliced [...] [...] (it should be really soft to touch) 2 tablespoons apple cider or red wine vinegar 1 cup plain yogurt 1 cup finely (but not too finely) chopped walnuts (you should feel the bite) 1 cup pitted sliced [...]

]]> By: AZ Cookbook - Food From Azerbaijan & Beyond » Roasted Zucchini Salad with Garlicky Yogurt Dressing http://www.azcookbook.com/how-to-make-yogurt-at-home/#comment-46569 AZ Cookbook - Food From Azerbaijan & Beyond » Roasted Zucchini Salad with Garlicky Yogurt Dressing Fri, 22 Jul 2011 18:27:07 +0000 http://www.azcookbook.com/?p=3240#comment-46569 [...] Canan’s house many years ago. I was hooked. A subtle sweetness of the roasted zucchini, plain good old yogurt infused with garlic, a drizzle of olive oil with a dash of paprika on top (or, if I am in  a mood [...] [...] Canan’s house many years ago. I was hooked. A subtle sweetness of the roasted zucchini, plain good old yogurt infused with garlic, a drizzle of olive oil with a dash of paprika on top (or, if I am in  a mood [...]

]]> By: Feride http://www.azcookbook.com/how-to-make-yogurt-at-home/#comment-42594 Feride Thu, 23 Jun 2011 17:06:18 +0000 http://www.azcookbook.com/?p=3240#comment-42594 CUCI - no need to cover the pan. i have never tried the thermos method so cannot say anything. good luck to you! you'll do well:) CUCI - no need to cover the pan. i have never tried the thermos method so cannot say anything. good luck to you! you’ll do well:)

]]> By: cuci http://www.azcookbook.com/how-to-make-yogurt-at-home/#comment-42590 cuci Thu, 23 Jun 2011 16:27:21 +0000 http://www.azcookbook.com/?p=3240#comment-42590 as i have long wanted to try making my own yogurt, your recipe is i think the simplest and undaunting of all those that i've read. you have encouraged me to give it a try ! do you cover the milk while waiting for it to boil ? some say it's also good to pour the mixture into a thermos and keep it there to incubate overnight. then perhaps just transfer it to a jar when storing it in the ref. what do you think ? thanks and hope to hear from you soon. as i have long wanted to try making my own yogurt, your recipe is i think the simplest and undaunting of all those that i’ve read. you have encouraged me to give it a try !

do you cover the milk while waiting for it to boil ?

some say it’s also good to pour the mixture into a thermos and keep it there to incubate overnight. then perhaps just transfer it to a jar when storing it in the ref. what do you think ?

thanks and hope to hear from you soon.

]]> By: AZ Cookbook - Food From Azerbaijan & Beyond » Yogurt Soup with Fresh Herbs and Chickpeas (Dovgha) http://www.azcookbook.com/how-to-make-yogurt-at-home/#comment-33142 AZ Cookbook - Food From Azerbaijan & Beyond » Yogurt Soup with Fresh Herbs and Chickpeas (Dovgha) Thu, 14 Apr 2011 02:09:28 +0000 http://www.azcookbook.com/?p=3240#comment-33142 [...] The key to obtain the best tasting dovgha is to use the freshest yogurt (go for home-made yogurt) and herbs possible. The yogurt must be only somewhat sour but not overwhelmingly so, or the [...] [...] The key to obtain the best tasting dovgha is to use the freshest yogurt (go for home-made yogurt) and herbs possible. The yogurt must be only somewhat sour but not overwhelmingly so, or the [...]

]]> By: Olga http://www.azcookbook.com/how-to-make-yogurt-at-home/#comment-32586 Olga Tue, 29 Mar 2011 15:41:46 +0000 http://www.azcookbook.com/?p=3240#comment-32586 And I do yogurt with yogurtnitsy and use a dry bacterial starter, and then the yogurt perezakvashivayu a couple more times. My dear children love it! And I do yogurt with yogurtnitsy and use a dry bacterial starter, and then the yogurt perezakvashivayu a couple more times. My dear children love it!

]]>