Turkey is the land of yogurt in all its glory and variety. It can be made from cow, sheep or goat milk. The enormous variety of yogurt in this supermarket section shows what an important item it is in the Turkish diet.
The meal could start with a bowl of yogurt soup, [called yayla corba = mountain soup], perhaps with a dash of fiery red pepper and dried mint to garnish it;
Iskender Kebab is a dish of spit-roasted lamb, served on a bed of pide, with tomatoes, long green peppers and a buttery spicy pepper sauce, together with a generous dollop of thick, creamy yogurt.
Yogurt is served as a salad with chopped cucumber in it or mixed with aubergine and garlic as a mezze. It may be cooked with rice and spinach. There is also a mouthwatering salad of grated, cooked carrots tossed hot in yogurt. In addition, many cakes and desserts have yogurt as an ingredient. Laz Borek is one, made from simple ingredients but pretty to look at and a delight to taste.
And then there is ayran, a drink made of yogurt mixed with water and a tiny pinch of salt. This is the most refreshing drink in the scorching heat of summer. The yogurt can be made from cow, sheep or goat milk.
The photo shows the size of pots and pails of yogurt which would last a Turkish family two or three days. I put a four-pack of western style yoghurts [with the pink tops] next to one pot to compare....
Kaymak is the cream skimed from the top of freshly made yogurt. It is ften served instead of butter at breakfast, or perhaps with some fruit or honey as a dessert.
Sütas, Icim, Pinar, Yorsan,.... They are all good brands of Turkish yogurt.
Milk from the water buffalo is mainly used to make the heavenly tasting Marash icecream, much more consistent than normal ices.
