Скачать или смотреть Village life in IRAN:Traditional Yogurt from Sheep’s Milk I Personally Milked 🐑

Traditional Yogurt from Sheep’s Milk I Personally Milked 🐑✨
Early this morning, I started with the fresh aroma of sheep milk 🐑
I carefully milked them, every drop full of life and morning freshness 🥛
Then I boiled the milk to make it safe, and once it was slightly warm, it was ready to turn into yogurt. The warmth is important so the yogurt bacteria can grow gently and properly 🌿✨
For every kilo of milk, I added 3 tablespoons of fresh yogurt, mixing it with a few bowls of milk until it became completely smooth and uniform 🥄💛
I wrapped the yogurt with a warm cloth, but you can also wrap it in a blanket to let it set perfectly 🌸
After a few hours… the fragrant, traditional yogurt was ready 🥰
If you use less starter, the yogurt won’t set well; if you use more, it will become slightly tangier, so the right amount matters 🌿
In the next video, I will turn this yogurt into doogh and then into kashk.
🔹 Kashk is a traditional dairy product made by boiling doogh and then drying it. It has a tangy, aromatic flavor 🌿
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