Turkish yogurt is a popular type of yogurt made with live cultures added to fresh milk, commonly made from cows’ milk. It is a staple in Turkish cuisine and used in soups, sauces, and as a topping for meats and vegetables. Speciality types include Silivri Turkish Yogurt and strained yogurt.
Turkish yogurt is yogurt from Turkey or yogurt made in the Turkish style. This type of yoghurt is one of the most commonly consumed worldwide and is similar in style to Balkan or set-style yoghurt. The word yogurt appears in many different languages around the world and was borrowed from the Turkish language where it first appeared over a thousand years ago. Although Turkey is one of many countries that has a long history of making yogurt, it is believed that this staple originated there as well.
An essential part of Turkish cuisine, Turkish yogurt is served with almost every meal. It is used as a base for soups and sauces and is often added to the top of meats, vegetables and wraps. Salads, such as cucumber yogurt salad, often have yogurt as a base, although it is often diluted with water. Sugar, spices and dried fruits can be added to yogurt as a dessert and can be combined with mineral water and salt to popularize Ayran drink.
Like many other types of yogurt, Turkish yogurt is made by adding live cultures to fresh milk. In most cases, this yogurt is made from cows’ milk, although it’s possible to make it from sheep’s milk or a combination of the two. Live bacteria, such as bifidobacteria or acidophilus, are added to milk, where they consume the lactose and produce lactic acid as a waste product. In most cases, the cultures come in the form of pre-cultured yogurt that can be mixed into fresh milk as a starter. The cultures take about a day to turn the milk into yogurt, after which the yogurt can be eaten or refrigerated.
Besides this standard type of Turkish yogurt, there are a couple of specialty Turkish yogurts that are also commonly produced. Silivri Turkish Yogurt, mainly produced in Istanbul, is made from boiled sheep’s milk before the yogurt cultures are added. This yogurt has a creamy top because the cream separates from the rest of the milk while the yogurt is fermenting. Another type of Turkish yogurt, strained yogurt, is made from silivri yogurt from which the cream has been removed. This yogurt is strained in fabric bags to remove excess water, making it richer than regular yogurt.
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