YOGHURT

      The traditional A.POLYCARPOY yoghurt of Prasteio, is well-known for its excellent quality and taste in the whole county of Limassol as well as in the entire island of Cyprus due to  the fact that the traditional recipe of making(the way our grandfather make it) the yoghurt has been  remained in the village.

Process of manufacture of yoghurt

       We boil the milk (sheep's) in the cauldron until its ebullience and while the milk is boiled we blend it and then we leave it cool.. After it cools, in proportion of each 8 litres we put 2 spoonfuls fermet (katastato=it is yoghurt of previous day) and we mix it well with the remainder milk. Afterwards, we boil once again the milk with the katastato in 20 degrees roughly. Finally, we place it in the vase and we put in the special oven (old years they covered it with blankets) for about 2 hours and afterwards in the refrigerator.