Yogurt (mast)

The use of yogurt in cooking is not new, just as its digestive, disinfectant, antibacterial, bowel regulator and intestinal flora regenerator power is not unknown in the Middle East. Easily digestible and rich in assimilable calcium, it should be an integral part of our daily diet. In Iran it is consumed at various times of the day: at breakfast, during meals, in the form of drinks or as a side dish to dishes; many choose it as a light dinner, accompanied by vegetables or fruit in syrup. It is also the basic ingredient of sauces served with meat, eggs, vegetables and salads and is still used as a cooking liquid to cook stews and soups or in the preparation of marinades for red and white meats.

Throughout the Middle East, yogurt has been used in different quantities and ways for centuries, many of which are still unknown in the West. Its dietary and therapeutic virtues have been known for centuries, longevity and good health have always been attributed to its daily consumption. Already in the Sasanian era the first Persian recipe books contemplate it for the preparation of various dishes.

We propose below a simple yet ancient method by which it is possible to obtain a very good and very genuine home-made yogurt. Once prepared, hold a few tablespoons and use it within 3 days of production as an activator to prepare another yogurt the next time. Keep for up to a week in the fridge and if you like more compact, keep it in the fridge for a few hours before eating it. The fermentation of milk is a natural and very delicate process, the first few times so it is necessary to pay particular attention to the doses and temperature, without discouraging if you do not immediately get perfect results.

When yogurt made from cow's milk is used as a cooking liquid or as a base for dishes that require long cooking, it can easily coagulate, creating an unpleasant or at least unwanted aesthetic effect. To overcome this inconvenience and stabilize the yogurt during cooking, you can add 1 egg white beaten with a fork or 1 tablespoon of cornstarch dissolved in a little cold water to the ingredients of the recipe.

• 1 liter of fresh whole milk, possibly organic (you can also use fresh goat's or sheep's milk and cow's milk)

• 2 spoons of natural whole yoghurt, of good quality, containing live cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) or two tablespoons of the one you previously produced, which you will keep in the refrigerator, hermetically sealed in a jar using a perfectly stainless steel pan clean and dry