Welcome to Chef Salim's Recipe Channel! In this video, we dive into the art of making thick and creamy natural yogurt using 40 kilograms of pure cow’s milk. This step-by-step guide will show you how to create delicious homemade yogurt that’s all-natural and preservative-free.

We’ll begin by boiling the milk to eliminate harmful bacteria and letting it cool until a creamy layer, known as "kaymak" in Turkish, forms on the surface. This natural cream is carefully removed and stored for later use—it’s perfect for turning into butter, whipped cream, or a topping for desserts like baklava and rice pudding.

Next, we take you through the traditional fermentation process:

Learn the ideal temperature for yogurt fermentation (47°C in winter, 44°C in summer) and how to achieve it.
Discover tips for tempering your starter yogurt for the perfect texture.
Find out how a pinch of salt and sugar enhances the flavor and consistency of your yogurt.
Understand the importance of using stainless steel, glass, or clay containers for the best results.
Once fermented, the yogurt is left to set for 6 hours and then transferred to the refrigerator to achieve the perfect creamy consistency. By following these traditional techniques, you’ll get yogurt that’s rich, healthy, and full of flavor.

If you enjoy this video, don’t forget to like, subscribe, and share! Activate the bell icon to get notified about my upcoming recipes, and feel free to leave a comment below with your thoughts or questions.

Thank you for watching, and I hope this recipe inspires you to try making natural yogurt at home. See you in the next video! 😊#naturalcream #homemadeyogurt #yogurtrecipe #traditionalfermentation #naturalfood #milkcream #organicdairy #yogurtmaking #healthyyogurt #howtomakeyogurt #chefrecipes #homemaderecipe #naturalrecipes #dairyproducts #fermentationtips
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