Multilateral Comenius Project ”The fairytale of the European G(old)en future” 2012-2014 Presentation of traditional recipes that meets the criteria of a healthy life. 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.

1. FOURTH REUNIUN OF THE PROJECT
LATVIA, 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 LISESI
ELMADAĞ-ANKARA
TÜRKİYE

2. TRADITIONAL AND HEALTHY
TURKISH FOODS
Let’s tate a bite of Turkey

3. 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.
Ingredients
a) 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 bacteria
c) pinch salt (optional)
d) 2 tablespoons existing yogurt
with live cultures (or you can use
freeze-dried bacteria instead)

4. 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.

5. 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.

6. 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.

7. 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.

8. Step 5 - 6
Put 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.

9. 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.

10. 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 pepper
d) 125 gr margarine (I prefer
vegetable oil)
e) 1 onion
f) 4 glasses of water
g) 1 table spoon tomato paste (it
will be great if you use tomato
and red pepper mix
paste, chilli paste)
h) salt

11. How to cook
1) 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)

12. 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 !

13. THANK YOU !!!