ReTRo HouSeWiFe

RECIPES FROM THE RETRO HOUSEWIFE

SIDE DISH

YOGURT, Turkish

Ingredients

• 1 quart milk
• 2 tbsp, Yogurt

Preparation Instructions

Boil a quart of milk slowly until the volume is reduced by 1/3; i.e., 2/3 of a quart of milk remains. (One can also use 1 quart of fresh milk mixed with 1 pint of evaporated milk. Instead of boiling, the milk is heated to 200°). Cool milk to lukewarm. Stir 2 tbsp. of yogurt into 1/2 cup of the boiled, cooled (but not cold) milk and stir together. When mixed, add to remaining milk. Stir well and pour into a large bowl. Cover bowl and wrap a towel around it and place in a warm spot, such as the top of a radiator or a sunny shelf. Do not move until firm. This may take 5 to 6 hours or longer. Yogurt is used in many Turkish dishes, It can be thinned with charged or plain water and used as a beverage.

Contributed by Mrs. L. Ruwin, 1950

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