FOURTH REUNIUN OF THE PROJECTLATVIA, 15-19 JULY 201

The Fairytale of the European G(old)en Future

LLP-COMENIUS PROJECT 2012-2014

This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

ELMADAĞ ANADOLU SAĞLIK MESLEK LİSESİ

ELMADAĞ-ANKARA

TÜRKİYE

TRADITIONAL AND HEALTHY TURKISH FOODS

Let’s tate a bite of Turkey

Home Made Yogurt

Homemade Yogurt (yoghurt) is a healthy source of protein, calcium, magnesium, and other essential vitamins, whose active bacterial cultures aid in digestion.Ingredientsa) 1 quart (946 mL) milk(any kind but if you use "ultra-high pasteurized" or "UHP" or "UHT" then you can skip step one, as the milk has already been heated to this temperature before the pack was sealed)

b) 1 tablespoons white sugar to feed the bacteriac) pinch salt (optional)d) 2 tablespoons existing yogurt with live cultures (or you can use freeze-dried bacteria instead)

Step 1

Heat the milk to 185ºF (85ºC). Using two pots that fit inside one another, create a double boiler. This will prevent your milk from burning, and you should only have to stir it occasionally. If you cannot do this, and must heat the milk directly, be sure to monitor it constantly, stirring all of the while. If you do not have a thermometer, 185ºF (85ºC) is the temperature at which milk starts to froth. It is highly recommended that you obtain a thermometer in the range of 100 - 212ºF, especially if you plan to make yogurt on an ongoing basis.

Step 2

Cool the milk to 110ºF (43ºC). The best way to do this is with a cold water bath. This will quickly and evenly lower the temperature, and requires only occasional stirring. If cooling at room temperature, or in refrigerator, you must stir it more frequently. Don't proceed until the milk is below 120ºF (49ºC), and don't allow it to go below 90ºF (32ºC); 110ºF (43ºC) is optimal.

Step 3

Warm the starter. Let the starter yogurt sit at room temperature while you're waiting for the milk to cool. This will prevent it from being too cold when you add it in.Do a package with a piece of cloth not to get cool too immediately.

Step 4

Add the starter. Add 2 tablespoons of the existing yogurt, or add the freeze-dried bacteria. Stir it in or better yet, use a blender to evenly distribute the billions of bacteria throughout the milk.

Step 5 - 6Put the mixture in containers. Pour the milk into a clean container or containers. Cover each one tightly with a lid or plastic wrap.

Allow the yogurt bacteria to incubate. Keep the yogurt warm and still to encourage bacterial growth, while keeping the temperature as close to 100ºF (38ºC) as possible. An oven with a pilot light left on is one option; see the next section for other ideas. After seven hours, you'll have a custard-like texture, a cheesy odor, and possibly some greenish liquid on top. This is exactly what you want. The longer you let it sit beyond seven hours, the thicker and tangier it will become.

Step 7

Refrigerate the yogurt.Place the yogurt in your fridge for several hours before serving. It will keep for 1 to 2 weeks. If you're going to use some of it as starter, use it within 5 to 7 days, so that the bacteria still have growing power. Whey, a thin yellow liquid, will form on the top. You can pour it off or stir it in before eating your yogurt.

Cracked Wheat Pilaf (Turkish “Bulgur" Pilaf)

Bulgur (cracked wheat) pilaf is a highly traditional Anatolian dish. It is light and healthy food.  You'll need:a) 2 glasses of cracked wheat

(for 4-5 persons)b) 2 tomatoes c) 1 green pepperd) 125 gr margarine (I prefer

vegetable oil)e) 1 onionf) 4 glasses of waterg) 1 table spoon tomato paste

(it will be great if you use tomato and red pepper mix paste, chilli paste)

h) salt

How to cook1) Heat oil in a saucepan over medium heat

2) Add onion, sauté until tender (5-7 minutes)

3) Add tomato, green pepper, and paste

4) Better way to cover and cook until pepper and tomatoes start to break down (3-4 minutes)

5) Add water, after boiling reduce heat to low and wait for 3-5 minutes

6) Add cracked wheat and cover and cook until liquid is absorbed (5-7 minutes)

Enjoy your meal !

THANK YOU !!!