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Efeler Çiftliği Raw Milk

Bottled touch-free after the milking process and delivered to you under most hygienic conditions, our raw milk has the purest and most natural state milk can attain. The yoghurt fermented at home with our raw milk is a favorite among our health-conscious customers, not only because of its texture and taste, but also due to the rich proteins and minerals it contains.

Bottled touch-free after the milking process and delivered to you under most hygienic conditions, our raw milk has the purest and most natural state milk can attain. The yoghurt fermented at home with our raw milk is a favorite among our health-conscious customers, not only because of its texture and taste, but also due to the rich proteins and minerals it contains.

Efeler Çiftliği Raw Milk

Efeler Çiftliği Raw Milk

After boiling Efeler Raw Milk suited for children and adults alike due to its rich nutritional value, you can consume it warm or cold and experience its pure and unadulterated taste when making yoghurt, clotted cream, or lor (curd) cheese. We are certain that once you begin to enjoy the taste of the dairy products you create in your own kitchen, you will never want to buy their alternatives from stores. To experience the difference our milk makes, we strongly encourage you to visit our Home Page, click on “Efeler Farm Delicacies” and try a selection from the recipes we have created with Efeler Milk.

Nutrition Facts

Fat

%3,7

Protein

%3,3

Sodium

% 4,7

Lactose

119 mg/100 g

Carbohydrate

126 mg /100 g

To help meet your needs, please find answers to the question we are frequently asked.

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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.

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.
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