If your stomach is rebelling after a weekend of pizza and donuts, reach for a cup of yogurt—what we call Airan—and you’ll feel better quickly.
Left a child with sunburned cheeks? A generous layer of this creamy white yogurt can soothe the skin and often shows improvement by the next day.
Forgot to pick the kids up from school? That’s one you’ll have to handle yourself.
Airan is versatile and useful around our house in many ways (again, except for school pickup). From smoothies to sunburn relief, homemade yogurt is a reliable staple to keep in the refrigerator.
We call homemade yogurt Airan, although in Turkey that name typically refers to a drink made from yogurt blended with cold water—also delicious. Regardless of the name, homemade yogurt outshines the store-bought version. It provides beneficial live cultures (probiotics), works wonderfully as a meat tenderizer because of its enzymes, and can be transformed into savory preparations like Tuzluk—a spicy, savory dip for chicken and raw vegetables or even enjoyed as a refreshing beverage.
To make Airan, pour milk into a heavy-bottomed pot and heat over medium-high. Warm the milk to 180°F (about 80°C), using a candy or instant-read thermometer to monitor the temperature. Keep a close eye so the milk doesn’t scorch. (Note: I usually make Airan in 1-gallon batches.)
While the milk heats, combine 1 tablespoon of sour cream with a spoonful of yogurt that contains live cultures. Set this starter mixture aside until the milk has cooled.
When the milk reaches 180°F, remove it from the heat and cool it quickly by placing the pot in an ice bath, or simply let it cool on the counter until it reaches about 110°F (43°C). Cooling to the right temperature is important so the starter won’t be harmed by excessive heat.
Once the milk has cooled to around 110°F, whisk in the sour cream and yogurt starter thoroughly to distribute the cultures evenly.
There’s some debate among home cooks about incubation. Some prefer to keep yogurt warm for a full 24 hours to encourage bacterial growth. In my experience, both approaches work well. Pour the inoculated milk into your chosen containers and let them stand in the warmest spot in your kitchen for 12–24 hours. Alternatively, you can place the jars in a dehydrator set to 110°F for about 12 hours. I’ve tried both methods: the dehydrator tends to produce a tangier yogurt, while leaving jars in a warm spot yields a milder result. Both produce excellent homemade Airan.
Once the yogurt has set to your preferred thickness and tang, refrigerate it to stop fermentation and enjoy. Use Airan in smoothies, as a cooling condiment for spicy dishes, as a tenderizing marinade for meat, or simply spoon it into bowls with fruit and honey for a nourishing snack. Keeping a batch of homemade yogurt in the fridge ensures you always have a wholesome, probiotic-rich option on hand for cooking, skincare, and everyday remedies.
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