Homemade Yogurt with Fresh Peppers
(Katik / Biberli Yogurt)
4 cups (1 Lt) whole milk
2 tablespoonfuls plain Turkish yogurt
~350 gr peppers (I used yellow, orange and green peppers), cut in bite size
I use homogenized milk to make my own yogurt. But if you think it is too fatty for you, you can use any kind. Making yogurt is very easy!
Bring to boil the milk first, then turn to heat down to low and simmer for about 4-5 more minutes. Turn the heat off. Add the peppers in it, stir. Pour the warm milk into a clean bowl with a lid. Put aside until lukewarm. The best and traditional way to measure the temperature of milk is to dip your pinkie in it. It should be warm but shouldn't burn.
Spread a thick towel out over your kitchen counter. Place the bowl on the towel. Add 2 tablespoonfuls of yogurt and mix well to ferment the new yogurt. Cover with the lid. Then cover the bowl with the towel. If it is winter, the yogurt will be done within 6 hours, otherwise during the summer it'll take 4 to 5 hours. I generally ferment my yogurt after dinner or before going to bed. The following morning my yogurt is ready to be placed in the fridge. When you place the yogurt into the fridge do not shake it! Keep it in the fridge for a day.
Traditionally Katik (Homemade Yogurt with Fresh Peppers) should be eaten after strained. Therefore, place a strainer with a paper towel on top over a bowl. Place Katik on it and fold the edges of the paper towel over the yogurt. Leave in the fridge overnight. You'll have creamy Yogurt with Fresh Peppers waiting in the morning:)
Serve the "Homemade Yogurt with Fresh Peppers" with Turkish black olives, cucumber and tomato on a service plate. Season with paprika, oregano, salt and pepper. Drizzle some extra virgin olive oil all over them. Serve with bread or pide as a breakfast or as a light lunch or as an appetizer:)
A little bit information about the Homemade Yogurt:)
Home made yogurt is runny than commercial ones. Yogurt has 85% moisture content! And home made yogurt doesn't contain any thickening agents:)
I have few tips to avoid it; When you place the yogurt into the fridge do not shake it! Keep it in the fridge for a day. Then scoop out:) When I make yogurt, I always place cheesecloth (folded a few times) on it to absorb the water. Squeeze out the water 1 or 2 times:)
Yogurt should has kaymak on the surface. So when you mix the yogurt with milk try not to touch (or not to break) to the surface of the milk which already has thin kaymak. When you add the yogurt, you need to mix it by inserting the spoon to the bottom mix it under the kaymak without touching it.
Do not discard the water content of yogurt when you strain it, instead use it when making pide and bread at home. Or, you can drink it which is quite good for health:) Strained yogurt contains no vitamin B, since this ingredient is moved out along with the liquid as it is strained off.
A little bit information about Yogurt:
About a thousand years ago, Central Asian Turks were the first to make Yogurt. As it was first spreading into Europe, this dairy product was used for therapeutic purposes. The word comes from the Turkish word "yoğurt", deriving from the verb "yoğurtmak", which means "to blend" - a reference to how yogurt is made. It is consumed plain or as a side dish or to make soups, desserts, sauce, to marinate meat and it is a big part of Turkish Cuisine. You can't find a Turkish house without yogurt.
You should eat yogurt every day, at least one cup :) Yogurt has beneficial bacteria, calcium and protein. We believe yogurt cleanses the body from toxins and poisons.