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.

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.

@debbieflyger9805

Жыл бұрын

I am learning. Thank you for sharing.

@chrisfarncomb237

Жыл бұрын

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.

@christine8203

Жыл бұрын

Thank you for the added tips!

@nadica0943

Жыл бұрын

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???

@AJayQDR

Жыл бұрын

@@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.

Even in English you have the cutest expressions to make us feel that the cooking is an adventure!

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:)

@Hals-Ueber-Kopf

2 ай бұрын

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 :-)

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 🙏🏻

@Liciousdub

Жыл бұрын

4 hours later mine was still liquid. I used raw milk

@augenettevanzijl3641

Жыл бұрын

@@Liciousdubtemperature would have been too low.

@dadarmwn

Жыл бұрын

​@@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....

@Sara-nk3jc

3 жыл бұрын

And it's a she 😄

@ggabyfflowers

3 жыл бұрын

Same 😳😘

@Cosmic_Moonchild

3 жыл бұрын

Me too! I lover her wonderful spirit and energy.

@RegBrush

3 жыл бұрын

No you are not ^^

@helennash9107

3 жыл бұрын

She is an absolute delight!

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.

@saraaakhaann

3 ай бұрын

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.

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.

@Refika

3 жыл бұрын

Thank you so much for the kindest words. Much love, take great care of yourself! 😍

@ChefSalomon

3 жыл бұрын

come to my channel

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.

@lurklingX

3 жыл бұрын

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

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.

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.

I love all the history and culture you include with your cooking!

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.

@umitgurses9658

3 жыл бұрын

Homemade yogurt is too much tasty actually.

@amythompson7700

3 жыл бұрын

@@umitgurses9658 😆 Maybe someone ADded salt?

@michellenapier9248

3 жыл бұрын

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

@sarikagupta6379

3 жыл бұрын

Hate the store bought ones

@moniquemorency4460

2 жыл бұрын

SHe is a wonderful speaker. I could not stop watching her!

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❤️

Many years ago when I was younger, I spent three months of the summers in Türkiye. I still remember how much I loved Turkish yogurt and Turkish food, and the Turkish people! Such fond memories I have. 🥰🥰🥰🇹🇷🇹🇷🇹🇷

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

@Refika

2 жыл бұрын

Wonderful! Thank you so much for letting me know ❤️

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.

@penelopepittstopP

Жыл бұрын

interesting!

@kayBTR

Жыл бұрын

What natural bacterias does it have? Does it have the same bacterias store yogurt?

@aranacha27rose98

Жыл бұрын

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 🇨🇮

@MM-TheEnd

Жыл бұрын

The green chillies technique was tried by someone I know. The yoghurt came out bitter although the texture was fine.

@donttalktome365days

8 ай бұрын

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'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!

@Refika

3 жыл бұрын

Wow, thank you!

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!

@Liciousdub

Жыл бұрын

Mines straight liquid after 4 hours

@MizanurShuvraRidwan

Жыл бұрын

What is your room temperature?

I made yogurt every few days while living in Chad Africa. We only had powdered milk but it made great yogurt. Thanks for your towel suggestion to make it thicker. I have used a cheese cloth and let it drip through. The towel on the top is much less work. This I watched this video after the terrible earthquake. We are praying for all affected. Love from Oregon USA.

@Refika

Жыл бұрын

Hi dear Angelle, we're glad that you loved our helpful tricks ❤️ Please keep praying for us, for Turkiye.. Lots of love!

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!

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 🇲🇦🇹🇷

@abedadavids5468

3 жыл бұрын

Can you share your recipe please?

@sazji

2 жыл бұрын

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.”

@safib6570

2 ай бұрын

How do you do this please?:)

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.

In Iran also yogurt is always there on the table. Served plain, sweetened, salty or sour,… They also have dried versions as well as a national drink made of it… there are many sides, soups and main dishes based on yogurt. It’s just everywhere…

You're a natural. I like your casual way of presenting the recipes

@Refika

23 күн бұрын

🙏🏻

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 😊

@ChefSalomon

3 жыл бұрын

come to my channel

@dunstmania

2 жыл бұрын

Exactly. Sugar is the main reason for being overweight, not the fat that is naturally found in foods.

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

Hello from America, I am brand new to yogurt making and I've found your video so beautifully informative, thank you so much! Cheers

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.

@amythompson7700

11 ай бұрын

I’m going to try this tonight!

@shareefaridha8082

8 ай бұрын

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!

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

3 жыл бұрын

That is interesting - can you recommend a paticular clay pot that might be for sale on Amazon or at any store ? Thank you !

@Nevermadeart

3 жыл бұрын

@@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.

@louonUT

3 жыл бұрын

@@Nevermadeart Thank you !

@ShubhendraSingh2808

3 жыл бұрын

@Ariean Troy Why without success? What's the issue?

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 grew up in India and have been making yogurt regularly all my life. However, here in America my fool proof way to make good yogurt is to fully boil the milk first. And since I hate cleaning the milk stuck to the pots, I microwave it - minimal cleaning! Personally I hate that creamy layer that forms on the top of boiled milk. So I wait for it to form and remove it before mixing in the culture. Our dog loves the cream and licks off the bowl clean 😮! I used to use my oven with the oven light on, and it worked fine. But my new pressure cooker has a yogurt setting that’s fail proof! I just love yogurt and have to have it every day! Wonder why any one buys that sugar laden version, it’s the simplest thing to make at home. Thank you Refika, and Bahar - what beautiful names! Love your videos ❤

I love your channel. Greek girl living in USA. I feel so comforted by the love in your recipes! Thank you❤❤❤

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 KZread 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.

@denn1645

3 жыл бұрын

You can check “ Nefis Tv “ channel

@ChefSalomon

3 жыл бұрын

come to my channel

@T0194

3 жыл бұрын

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.

@lurklingX

3 жыл бұрын

Wait there’s another channel?? What is it called? I will totally watch with weird subtitles LOL

@masalcthetalesperson

2 жыл бұрын

@@lurklingX It's "Refika'nın Mutfağı"

Love the yogurt in Turkey...not sour, just right, thick, and creamy!!! Miss it so much! Thanks for the detailed recipe, Refika!!!!😘

Thank you! It has been years since I was taught this and needed the refresher.

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 !!!

Hello Refika, just 15mins ago I discovered your channel, one of the best channels EVER you are so full of GREAT knowledge and I'm absolutely loving it, I'm from Queensland Australia & European background & I'm OLD lol my daughter is your age, I'm retired now & have discovered KZread lol & I LOVE IT! I can now see so many things from around the world & I'm thrilled I found your Channel. (Yes I have Subscribed) Thank you so much for your time expertise & knowledge, really looking forward to seeing much more of YOUR RECIPES THANK YOU THANK YOU THANK YOU!!! WISHING YOU ALL A BEAUTIFUL EASTER 🐣 And THANK YOU for the laughs

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.

@penelopepittstopP

Жыл бұрын

awesome ideas! Thanks for sharing. Can't wait to take a whey bath!

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 like the way Turkey incorporates yogurt with many dishes

I was always a bad sleeper. My friend, who came to London from Kosovo during the war in her country, advised me to eat more yoghurt especially at bedtime. It worked. I became a better sleeper, not perfect but bit better. Now yoghurt is one of my favourite foods. I eat it with savoury and sweet foods every day. No shop bought fruit yogurts for me. Fresh fruits and a little granola is fabulous with yoghurt for breakfast. Very very few upset tummies anymore. Perhaps i will make my own following your great recipe Thank you. Love from Lynne in London ❤🎉

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

@ChefSalomon

3 жыл бұрын

come to my channel

@worldcitizeng6507

3 жыл бұрын

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.

@mmcn3862

3 жыл бұрын

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 ♥️

That analogy with the orchestra! 💚

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 make yogurt at least once a week using an entire gallon of organic whole milk. I drain it through a cheesecloth in a strainer placed over a bowl to thicken it. It is so delicious served with mixed berries for breakfast with perhaps a splash of maple syrup.

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.

@timmybear6064

3 жыл бұрын

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.

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 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. ❤

It is April 9, 2023 and I just made some. I can’t wait for tomorrow when I can taste it ❤thank you so much

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.

@Refika

2 жыл бұрын

Ooo thank youuuu 😘

I love how you describe all the processes so I feel confident making it myself 😍 love from Australia

Thank you for all the great detail

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 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 :)

Hi, Happy Valentine's day when it comes. This looks delicious :) Greetings from snowy Scotland!

Thank you for the tips! ❤️

Can't wait to try! Thank you for sharing!

When I was a child - many, many years ago, my father took my brother and me to Istanbul. The thing that struck me was how many yogurt shops there were and how everyone loved it and the many, many ways it was eaten. Sadly, I have never been back and would be sad if those shops have disappeared. Mega supermarkets have a lot to answer for in dumbing down our shopping experience. Here in Pakistan I refuse to go to them with those, goods on offer . I try to support our local retail shops where I know all of them and they know me. The quality of goods is very basic with no fancy packaging but excellent quality and the service and care is beyond compare. I hope Turkey is not blindly following this dreadful trend. I am gluten intolerant so I was so interested in the humus and felafel recipes. Although the round Turkish -Sumic? - was so yummy looking almost worth having a gluten attack! Also the potato and egg that you cooked outdoors! I don’t know what it is about your channel, but I feel I could totally make your recipes the way you present them. Well done, it’s one of my two or three cooking blogs. Refika, you are a very warm, appealing and funny lady, as are you camera crew. I am so happy to have found you.

@auraezahra

Жыл бұрын

I completely agree with you on the supermarket thing. I live in karachi pakistan and I used to go to Carrefour or Metro for groceries before prices skyrocketed. I found this little milkshop in my neighborhood and bought yogurt for an emergency dinner party and i've never bought that nestle yogurt since then. Their yogurt tastes like honey, it's naturally sweet and doesn't go sour as quickly as the nestle one does and I'm watching these videos because I LOVE yogurt and I can't afford to spend pkr 80 on 250 grams of yogurt each day. My sister in law makes her own yogurt but hers is a bit sour so I wanted to make my own ^-^

@ninadukette3340

11 ай бұрын

Does sumac have gluten?

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!

I loved it!! Thanks a lot!!

Gonna have to try this! Thanks!!

Regards from Larnaca Cyprus. I will try your technique today. Inşallah one day we allow our common culinary heritage to unite us rather than how we let our differences divide us.

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.

Awesome, scenery!!! Thankyou!

Great information! Thank you!

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!

I ❤ her enthusiasm ,voice & choice words - Keep it coming Rafika !

Thank you for all your help

Thank you for sharing this💗

She is such a good teacher! I love her technique!

One of my favourites! In India, we call it "Dahi" ♥️ and it's quite commonly consumed after meals to aid digestion

THank you. Going to try it right now!

Thanks so much! You are so inspiring!

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 ❤️

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!

Great information. Thank you!

I have been making yoghurt like this but I prefer the fresh cow milk. It so thick and sweet with a lot of cream on top. Delicious

Let's hope people would learn how awsome a good yoğurt is. Good Job as allways Refika Abla

@ChefSalomon

3 жыл бұрын

come to my channel

@Diarify

3 жыл бұрын

@@ChefSalomon kzread.info/dash/bejne/hpV5m6ZwisK0d5s.html

You're such a warm person! I'm definitely gonna try this recipe, in my country yoghurt without sweetness is almost nonexistent and I'm so glad I came across this recipe 😊 Love from Sri Lanka ❤️

Thank you! Love it

wonderful, thank you!!

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! 😍

This is super informative. Would love to see some of those dishes like "manti" or "iskender kebab" on the 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

thank you for the demo

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.

The best yogurt I ever tasted was from a little family-run hotel in Konya.

Excellent! Thanks!

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 your presentation style; easy, friendly and spot-on. I'm so glad I found this channel

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.

Love this Video! Thank you so very much🥰

Thank you very well explained

My husband and I want to make healthier choices with our cooking. Thank you for this video. It looks easy and fun.

I love making yogurt. Once you overcome the fear of doing it wrong, it’s almost like why haven’t I always done this?

Thank you. So informative

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!