Yogurt is one of the most important and unique foods of Turkish culture. So much so that even the word yogurt is of Turkish origin. When Turks migrated from Central Asia to Anatolia, they brought yogurt culture with them. Nomadic Turkish communities discovered how to make yogurt to preserve dairy products for a long time. Yoghurt is made by fermenting milk and in this process many beneficial bacteria are produced. Thanks to this feature, yogurt provided a great advantage, especially in nomadic life. Yogurt is not only a dairy product, but also carries many social, religious and even medical meanings in Turkish culture. A source of nutrition for people of all ages, yogurt has a wide range of uses, from iftar tables to hospital meals, from folk beliefs to homemade cosmetics. Yogurt has been known since the Turks lived in Central Asia.

Ayran is a drink made from yogurt, diluted with salt and water. Kefir is produced by combining milk and kefir grains and is rich in probiotics. These three fermented products have deeply influenced the history, food culture and public health of Turkish culture and have become an integral part of daily life.

FROM THE HOMELAND OF YOGURT FROM PALATE TO SOUL

Yogurt is one of the essentials of Turkish cuisine. Especially in Anatolia, yogurt is consumed on its own as well as with meals. Although easy to make, the flavor and consistency of yogurt reflects the craftsmanship of the Turks.

AYRAN: A CENTURIES-OLD REFRESHMENT

Ayran is a drink consumed especially in the summer months to cool down and meet the need for liquid. It is also prominent in food culture; it harmonizes perfectly with traditional Turkish food.

KEFIR A NATURAL SOURCE OF PROBIOTICS

Although kefir has only recently become popular in Turkish culture, the health benefits of this drink originating from Central Asia are countless. It is especially known for its positive effects on the digestive system.