Thick, tangy fermented milk yogurt made from cow, yak, or goat milk. Eaten plain, with sugar, or mixed with dried curds as a summer refreshment.
Ingredients
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2 litres whole milk (cow, yak, or goat)
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3 tbsp yogurt starter from previous batch
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1 tbsp sugar (optional)
Instructions
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1
Heat milk to 80C, just below boiling. This pasteurizes and denatures proteins for thick yogurt.
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2
Cool milk to 40C, warm to the touch but not hot.
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3
Stir in yogurt starter gently but thoroughly.
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4
Pour into a warm container, wrap in blankets or thick cloth to maintain warmth.
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5
Let ferment undisturbed 8-12 hours in a warm spot until set and tangy.
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6
Refrigerate or serve at cool temperature. Reserve some as starter for the next batch.
Did You Know?
Mongolian herding families maintain yogurt starters that have been passed down through generations, some reportedly centuries old.