Raw milk lasts for 2 days at the optimal temperature of 0-4° C. After boiling, raw milk will last from 7-10 days in the refrigerator.
Pour the raw milk into a stainless steel pot heating it over medium-heat. Stir gently with a wooden spoon or use a milk saver to avoid overflowing.
In a stainless steel pot, heat 2 litres of Raw Milk by Efeler Çiftliği over medium-low heat until almost foaming, stirring often with a wooden spoon so it doesn’t catch on the bottom. Remove from heat once it reaches 82°C. You have just pasteurized the milk without boiling it. Cool to ideally 45°C. In a small bowl mix a splash of the milk with two table spoons of old yogurt or the suggested amount of yogurt yeast letting this mixture cool to room temperature for about 10 minutes. Combine the fermented mixture with the remaining milk, stirring gently.
Put the lid on immediately, wrap the pot of fermented milk with a towel or thick fabric, then set aside for at least 6 hours. Alternatively, you can keep the pot (without the lid on) in the oven that is heated to 40 degrees. It’s important that the pot is not moved at all during this time, so keep it well out of the way.
After an average of 6 hours, store the yogurt in the fridge. For a thicker texture, you may strain the yogurt with a muslin cheesecloth overnight. It’ll keep for as long as the regular store-bought yogurt.
Raw milk may be pasteurized in 15 seconds by being heated up to 72°C.
After heating the milk for a few more minutes remove it from heat. You may heat the milk for about 10 minutes for a better consistency if you intend to make yogurt.
If it hasn't been boiled, raw milk may be stored in the refrigerator, preferably at 0-4° C until the expiration date on the bottle (2 days). If boiled, raw milk could last up to 7-10 days in the refrigerator.
Although we prefer our milk to be consumed fresh, raw milk may be stored in the freezer for up to 3 months.
Raw milk may be stored in the refrigerator, preferably at 0-4°C until the expiration date on the bottle (2 days).
If you are using yogurt for fermentation, 1 tbs of yogurt can be used to ferment 1 litre milk.
Yogurt can be fermented in the oven at a constant temperature of 45°C for 4-5 hours. Make sure to have no lid on the yogurt pot during this process.
Traditional yogurt yeasts can be passed on from generation to generation. In some villages, during the spring time of Hıdırellez (a traditional festival in Near Eastern culture celebrating the arrival of spring), a special yeast is obtained from the dew that has fallen on the vegetation. Yeast can also be obtained from chickpeas, pine cone, traditional-style butter.
1 spoon of yogurt is enough to ferment 1 litre of milk. In order to keep the yeast fresh and flavorful, you may spare and freeze some of the yogurt for 6 months to use it for fermentation later. The new yogurt can also be spread thinly on baking paper and dried at room temperature to be stored as yeast. You can also use probiotic or regular yogurt yeast sold in grocery stores and pharmacies, or add probiotic capsules when making the yogurt. Mixing different flavored yeasts is also possible.
After preparing the yogurt according to the recipe we shared above, strain it for 4-5 hours with a muslin cheesecloth to obtain a thicker consistency. Make sure to always keep the yogurt refrigerated.
Adapted to partially sterilize raw foods (from a technique originally invented by French scientist Louis Pasteur), pasteurization is a heating process designed to destroy all bacteria and most enzyme activity. Along with partial sterility, the pasteurized product then has a much longer shelf life. Milk that has been pasteurized can no longer be considered 'raw.' Because raw milk is rich in natural vitamins, it is easier to digest, and it can help with allergies, skin conditions, and it boosts the immune system. Pasteurized milk does not need to be boiled again, and it lasts longer.
The shelf life of our pasteurized milk is 6 days in the refrigerator. Once it is opened, it keeps for 2 days in the fridge.
It is very difficult to distinguish 'real' butter without a laboratory analysis. However, butter has the ability to melt as one piece if it's thrown into hot water. This simple at-home test will give you an idea as to the quality of butter.
You sure can! Efeler Çiftliği Butter can be frozen for up to four months. The texture and flavor may change slightly, but not noticeably. We suggest storing butter in its original packaging and in a sealed freezer bag. Defrost it slowly in the fridge before use. We do not recommend melting frozen butter in the microwave without first thawing.
Our Efeler Çiftliği Butter is 82% butterfat, which is higher than the industry standard for butter. We think you'll notice the extra-creaminess!
Pine nuts, whose Latin is Pinus Pinea, are obtained from the cones of the pine nut tree, which has a lifespan of 250 years. Pine trees can produce pine nuts up to 80 years once they are 20 years of age.
Pine nuts are high in calories, dietary fiber, iron, potassium and protein. Pine nut has more niacin, however, walnut contains more Vitamin B6 and folate. Pine nut is a great source of Vitamin E. Walnut is an excellent source of calcium.
The fat content of butter is over 80 percent while that of ghee (clarified butter) is 99 percent. So one of the differences between ghee and butter is the fat ratio. One can use only one coffee spoon of ghee to cook a whole pot of rice. Also butter burns at 177 C° because the casein and lactose in its content begin to burn, but ghee is more resistant to heat (up to 252 C°) since its lactose and casein are separated and removed.
You might wonder if real butter burns. Take a spoonful of butter and heat it in a small frying pan. If foaming does not occur, this oil probably contains some margarine. Real and organic butter starts to foam when heated in a pan.
It’s not dairy-free, though ghee may be a good choice for people w hare lactose intolerant.That’s because it contains extremely low levels of lactose and casein (a milk protein).
Kashar is a nutritious cheese that is made after the fermenting of raw milk at a certain temperature, after which it is boiled and molded. Kashar cheese can be made from sheep, goat and cow’s milk. Approximately 11.1 L of milk should be used to obtain 1 kg of cheese on average. This cheese is rich in protein and calcium.
Fresh kashar cheese and toast cheese actually have nothing in common. Toast cheese, is actually a melted cheese, produced by the combining of hard, semi-hard, and sometimes soft cheeses together. These cheeses are then amalgamated with the help of heat and melting salts. Fresh kashar on the other hand is produced by boiling of raw milk and healthy sea salt.
Kashar cheese is made with healthy sea salt.