featured Homemade Yoğurt: Setting Turkish Yogurt at Home (Recipe)
A step-by-step method for setting Turkish yogurt at home: which milk to use, why the milk must reach 180F, choosing and refreshing a maya, incubating in a turned-off oven, straining to suzme, storage and five common failures.
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Lor vs. Çökelek: Turkey's Fresh Curd Cheeses Explained
Lor is the soft, milky whey cheese left after cheesemaking. Çökelek is the dry, tangy curd left after churning butter. Here is how they differ in production, fat, salt and...
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