What I Made from Just 3 Liters of Milk | Traditional Turkish YOGURT, CHEESE & More

Ever wondered what you can do with just 3 liters of raw milk? In this episode, I’ll show you how I turned that simple ingredient into a full table of traditional Turkish recipes—nothing goes to waste! 🍶 I start by making creamy yogurt using a probiotic culture 🧀 Then I turn the remaining milk into cheese using vinegar and salt—and show how to preserve it in brine. 🥣 I use the leftover whey to make soft poğaça, a Turkish savory bread. 🥗 With the yogurt, I prepare refreshing ayran and classic cacık. 🥐 And with the homemade cheese, I make crispy rolled sigara börek using yufka dough. Every step highlights sustainable, delicious ways to use up every drop of milk. Whether you’re into gut-friendly foods, Turkish home cooking, or simple dairy recipes, there’s something here for you. 📌 Recipes included: Homemade Yogurt Fresh Vinegar Cheese Brined Breakfast Cheese Turkish Poğaça with Whey Rolled Börek with Cheese Ayran (Salted Yogurt Drink) Cacık (Yogurt with Cucumber and Herbs) ⏱️ No machines needed, just traditional, practical methods! 📍Don’t forget to like, comment, and subscribe for more Turkish recipes and food culture videos. #TurkishFood #HomemadeYogurt #FromScratch #TraditionalRecipes #Poğaça #Börek #Ayran #Cacık #NoWasteCooking #ProbioticFoods #DairyRecipes ►SUBSCRIBE ► ►► https://bit.ly/3iirrRC ►FOLLOW ME FROM INSTAGRAM ► ►►   / turkishfoodtravel   ►MY WEBSITE ► ►►http://www.turkishfoodtravel.com ► Facebook: ► ►► https://fb.me/turkishfoodtravel ► Don't forget to subscribe and press the notification button:    / @tft