*** Fancy Trends Turkey Presents the Traditionally Hammered Turkish Copper
Yoghurt Bucket ***
The bucket with brass handle is made of pure copper by Craftsmen in
"Gaziantep, Turkey" one of the two most famous cities for handcrafting copper
Inner parts of these copper buckets are tinned.
A copper lid comes with the bucket which is quite useful to preserve the heat
of what is inside.
A copper yoghurt bucket with lid can be a great kitchen utensil or a gift for
your newbie cook friend.
Size and Volunme:
Volume : 5 Litres = 169 oz
Height : 19 cm. = 7,48 inches
Width : 22 cm. = 8,66 inches
*** Materials ***
All tinned copper
Engraved and Aged pattern
A cooper lid
*** A Unique Gift for Special Occasions ***
These handmade engraved copper bucket can be named as vintage or rustic copper
decoration, it contributes a lot to your home decoration.
You can also use it as a kitchen utensil to make homemade healthy yoğurt as we
treid to describe below or as you may find on internet.
This farmhouse copper bucket will change your home ambience, atmosphere.
This new collection offers perfect home decoration for the living room,
kitchen, bathroom, dining room, bar, sunroom, man cave, family room, garage,
working space, cubicle office, study, library, nursery, cafe or restaurant.
*** Shipping ***
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**** Disclaimer ****
All images are copyrighted FancyTrends Turkey. The use of any image from this
listing is prohibited unless prior written permission from the artist is
obtained but under NO circumstance is it permitted for you to use them for
How to make healthy yoghurt at home
• 1/2 gallon whole milk (can be changed according to ratio)
• Yogurt starter culture OR 1/2 cup previous batch of plain unsweetened yogurt
• Thermometer, optional but helpful
• Yogurt strainer or nut milk bag, if you would like to make Greek yogurt
Stovetop + Heating Pad Directions
1. Pour the milk into a large soup pot. Heat over medium-low heat and whisk
constantly until the yogurt reaches about 185°F or looks very frothy, but do
not let boil.
2. Allow the milk to cool down to between 95°F-110°F. If you don’t have a
thermometer, a good rule of thumb is that when it’s the right temperature, you
should be able to hold your (clean!) finger in the milk to a count of 10. If
it’s too hot to handle for 10 seconds, it’s still too hot.
3. When the milk is sufficiently cooled, sprinkle in the yogurt culture and
whisk well to combine. Or, if using prepared yogurt, ladle out a small amount
of the warm milk into a small bowl, add in the yogurt, and whisk until smooth.
Then add the mixture to the pot of milk, whisking well to combine.
4. Cover the pot, and then wrap completely in a large towel or blanket. Set
the pot (with the blanket wrapped around it) on a heating pad set to Low for 24
5. When the fermentation time is up, spoon the yogurt into mason jars for
storage (the yogurt will thicken as it cools). If you want to make Greek
yogurt, spoon the yogurt into a yogurt strainer or nut milk bag and let drain
for 8-12 hours, or until it is the desired thickness.
• There are as many different methods for keeping yogurt warm during
fermentation as there are people making yogurt. The thing to keep in mind is
that you’ll need your yogurt to stay around 100°F for a full day. Some other
options to try: on top of the fridge under the light in an oven
• Most times when making yogurt, use a fresh yogurt starter culture, because
you can control exactly which strains of bacteria are in each batch you
make—something that is important if you’re struggling with gut or digestive
issues. If you’re just looking to make yogurt on the cheap, using premade
yogurt as your starter works perfectly fine!