Yoghurt
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Yoghurt is an ancient food that people across Asia, Europe, and the Middle East have been enjoying for thousands of years. Yoghurt first appeared during the Neolithic period, approximately
5,000–10,000 years ago, most likely as a result of milk naturally souring in warm temperatures. Pottery discovered from that era suggests that Neolithic people used clay vessels to store milk. As a fermented food, yoghurt was a wonderful way of preserving milk, since its acidity slows the growth of harmful bacteria. Yoghurt was a well-known food in both the Greek and Roman empires and played an important role in Mediterranean cuisine as far back as 800 BC.
Ingredients
- 1 l of milk
- 40 g of thick Greek yoghurt
Preparation
- Heat the milk to a temperature of 80°.
- Wait for it to cool down to 40°.
- Add the yoghurt and stir to combine.
- Pour into small ceramic pots with lids.
- Cook on the bottom shelf of the oven for three hours at a temperature of 50°.
- Once the yoghurt is ready, place it in the refrigerator overnight.
