Preparation info

    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Yoghurt has been an essential element of Turkish food since the time when the Turks still lived in Central Asia. Two kinds of yoghurt are used, the semi-liquid known as sıvı tas yogurt, and a firmer kind called süzme yogurt. The latter is eaten on its own, or with jam (especially morello cherry jam) in place of a dessert. It is used in all types of cooking, and to make ayran.

When making yoghurt, if you add 1tbsp of powdered milk-to the boilin