Turkish Cheese and Yoghurt Recipes

:Beyaz Peynir (Turkish White Cheese)Makes 2 lbs | 3 daysIngredients:•1 gallon whole milk•¼ cup fresh lemon juice•¼ cup white vinegar•1 tablet rennet (or ¼ tsp liquid rennet)•2 tablespoons cool water•2 teaspoons salt•Cheesecloth•Large colanderInstructions:1.Heat milk to 185°F in heavy-bottomed pot, stirring gently2.Remove from heat, add lemon juice and vinegar slowly while stirring3.Let stand 10 minutes until curds separate from whey4.Dissolve rennet in cool water, add to milk mixture5.Let sit 30 minutes until firm curds form6.Line colander with cheesecloth, strain curds from whey7.Sprinkle salt over curds, mix gently8.Tie cheesecloth into bundle, hang to drain 24 hours9.Press under weight 2 days until firm10.Store in brine (1 cup salt to 4 cups water) in refrigeratorKaşar Peyniri (Turkish Kasseri Cheese)Makes 1½ lbs | 5 daysIngredients:•1 gallon whole milk•¼ cup cultured buttermilk•½ tablet rennet•2 tablespoons cool water•2 tablespoons salt•4 cups water for brine•½ cup salt for brineInstructions:1.Heat milk to 90°F, add buttermilk, let ripen 45 minutes2.Dissolve rennet in water, stir into milk for 30 seconds3.Let set 45 minutes until clean break when cut4.Cut curds into ½-inch cubes, let rest 10 minutes5.Gradually heat to 105°F over 30 minutes, stirring gently6.Drain whey, press curds under weight 12 hours7.Cut pressed cheese into strips, stretch in hot water (180°F)8.Form into ball, cool in ice water9.Make brine with salt and water, age cheese 3-4 days10.Remove from brine, air dry until golden skin formsTulum Peyniri (Goatskin Cheese)Makes 2 lbs | 2 monthsIngredients:•1 gallon goat milk (or whole cow milk)•½ cup natural yogurt with live cultures•1 tablet rennet•3 tablespoons cool water•3 tablespoons coarse salt•Cheesecloth or clean cotton bagInstructions:1.Heat milk to 95°F, stir in yogurt, let ripen 1 hour2.Dissolve rennet in water, add to milk, stir 1 minute3.Let set 1 hour until firm curd forms4.Cut into large cubes, drain whey naturally 2 hours5.Crumble curds by hand, mix with salt thoroughly6.Pack into cheesecloth bag, press under heavy weight 24 hours7.Remove from cloth, wrap in clean cloth8.Age in cool, humid place (55-60°F) for 6-8 weeks9.Turn weekly, rewrap in fresh cloth10.Ready when firm and tangy with slight blue veiningLor Peyniri (Turkish Cottage Cheese)Makes 1 lb | 4 hoursIngredients:•4 cups whole milk•2 cups heavy cream•¼ cup fresh lemon juice•1 teaspoon salt•Fine mesh strainer•CheeseclothInstructions:1.Combine milk and cream in heavy saucepan2.Heat to just under boiling (190°F), stirring occasionally3.Remove from heat, add lemon juice gradually while stirring4.Let stand 15 minutes until curds form completely5.Line strainer with double layer of cheesecloth6.Pour mixture through, let drain 2 hours7.Sprinkle salt over curds, mix gently8.Gather cheesecloth corners, squeeze out excess whey9.Refrigerate in cloth bundle 1 hour more10.Remove from cloth, store covered up to 1 weekÇökelek (Strained Cheese)Makes ¾ lb | 6 hoursIngredients:•2 quarts buttermilk•1 quart whole milk•2 tablespoons white vinegar•1½ teaspoons salt•Fresh herbs (optional): dill, parsley, chivesInstructions:1.Combine buttermilk and whole milk in large pot2.Heat slowly to 180°F, stirring occasionally3.Add vinegar, stir gently until curds separate4.Remove from heat, let stand 30 minutes5.Strain through fine cheesecloth-lined colander6.Sprinkle salt over curds, add herbs if using7.Tie cheesecloth into bundle, hang to drain 4-5 hours8.Press lightly to remove excess moisture9.Crumble into serving bowl10.Serve fresh or refrigerate up to 3 daysMihaliç Peyniri (Aged Sheep Cheese)Makes 1½ lbs | 3 monthsIngredients:•1 gallon sheep milk (or whole milk)•¼ cup cultured buttermilk•½ tablet rennet•2 tablespoons cool water•2 tablespoons salt•Wax for coating (optional)Instructions:1.Heat milk to 86°F, add buttermilk, ripen 1 hour2.Dissolve rennet in water, stir into milk 30 seconds3.Let set 45 minutes until clean cut possible4.Cut curds into rice-sized pieces, heat gradually to 100°F5.Drain whey, press curds under increasing weight 24 hours6.Remove from press, salt all surfaces thoroughly7.Air dry 3-4 days until rind forms, turning daily8.Age in cool cellar (50-55°F) 2-3 months, turning weekly9.Optional: coat with wax after 1 month aging10.Ready when hard and sharp-flavoredDil Peyniri (Tongue Cheese)Makes 1 lb | 2 daysIngredients:•1 gallon whole milk•¼ cup white vinegar•2 tablespoons lemon juice•2 teaspoons salt•4 cups hot water (for stretching)•Ice water bathInstructions:1.Heat milk to 185°F in heavy pot2.Add vinegar and lemon juice, stir until curds form3.Let stand 20 minutes for complete separation4.Drain curds through cheesecloth, press 2 hours5.Cut pressed curds into strips6.Dip strips in hot water (180°F) until pliable7.Stretch and fold repeatedly until smooth and elastic8.Form into tongue-shaped loaves9.Plunge into ice water to set shape10.Salt surfaces, age 1-2 days before serving. . . Turkish Yogurt (Ev Yapımı Yoğurt)Makes 4 cups | 12 hoursIngredients:•4 cups whole milk (preferably organic)•2 tablespoons plain yogurt with live active cultures (starter)•1 tablespoon powdered milk (optional, for thicker consistency)Instructions:1.Heat the milk: Pour milk into heavy-bottomed saucepan, heat slowly to 180°F (82°C), stirring occasionally to prevent scorching2.Cool the milk: Remove from heat, let cool to 110°F (43°C) - this temperature is crucial for the cultures to thrive3.Prepare starter: In small bowl, whisk the yogurt starter until smooth4.Temper the starter: Add ½ cup of the cooled milk to the starter, whisk until well combined5.Combine: Pour the tempered starter mixture back into the remaining milk, stir gently but thoroughly6.Incubate: Pour into clean glass jars or ceramic bowl, cover with clean kitchen towel7.Keep warm: Place in warm spot (100-110°F) such as:◦Oven with light on◦Dehydrator set to 110°F◦Wrapped in towels near radiator8.Culture: Let sit undisturbed 8-12 hours until thick and tangy9.Chill: Refrigerate at least 4 hours before serving10.Strain (optional): For Greek-style thickness, strain through cheesecloth 2-4 hoursTraditional Turkish Method:Wrap the covered bowl in thick blankets and place in a warm corner overnight. Turkish grandmothers often used the residual heat from wood-fired ovens. This creamy, tangy yogurt is perfect for making cacık, serving with honey and nuts, or using in your other Turkish recipes!

Then there was the golden, semi-hard *Kaşar Peyniri*. This was the cheese that sang when melted, that gave *gözleme* its irresistible stretch and *menemen* its creamy depth. The technique of heating the curds, then stretching them in hot water, always seemed like a playful dance. I recalled the satisfying elasticity as the cheese yielded to the heat, transforming from a crumbly mass into a smooth, pliable ball. It was a cheese that demanded a bit more effort, a bit more time, but the reward was a depth of flavor that was utterly worth it.

For the more adventurous, there was *Tulum Peyniri*. This was the cheese whispered about in hushed tones, aged in goatskin, its flavor sharp and complex, often with a delightful hint of blue veining. It spoke of the rugged Anatolian highlands, of shepherds and their flocks. The very idea of aging cheese in such a traditional, almost primal, way resonated deeply with the ‘village hearth’ spirit I so admired. It was a testament to resourcefulness, to harnessing the natural environment to create something extraordinary.