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- Fresh whole milk1 l
- Wholemeal yogurt170 g
- Salt1 tablespoon
- Olive oil30 ml
- Zaatar to taste
- Smoked paprika to taste
- Heat the milk for approximately 3 minutes over medium heat. Then, in a sterilized glass with a lid, mix the milk and yogurt at room temperature. The milk cannot be too hot or too warm. To know if the milk is at the correct temperature for mixing, use the 10-second technique. Put your clean finger inside the milk and count 10 seconds, if you can stand it without burning your finger, it's good! If not, wait a few more minutes and test until it reaches the correct temperature.
- Cover the glass, tie a clean cloth and take it to a place with no light and as warm as possible. If you're not using the oven, this is the perfect place to leave the mixture while it turns into yogurt. Leave the mixture in the oven off for about 8 hours or until it turns into yogurt. The time will vary according to the temperature of the day. If it is very cold, it may take 12 to 16 hours.
- As soon as the mixture turns into yogurt, add 1 tablespoon of salt and mix well. Line a sieve or colander with a clean dish towel, place it in a deep bowl, cover the yogurt with the ends of the cloth and take it to the fridge (in this part of the process, all the liquid from the mixture will fall through the colander and the solids will be retained inside the cloth. So if you don't put the bowl under the sieve, your fridge will be soaked with whey)
- Let it drain in the fridge for at least 20 hours. How long your mixture will stay in the fridge will depend on the consistency you want for your curds. For a drier, more concentrated curd, refrigerate for up to 48 hours.
- Then, with a spatula, scrape the curds from the tea towel into a deep bowl. Adjust the salt and beat with a whisk so that the curds are well aerated.
- Serve it chilled, drizzled with olive oil, smoked paprika and zatar.