Where To Buy Turkish Yogurt VERIFIED
@Dolce Fooda, I like ayran. I just don't looove it as much as I love Turkish yogurt! ;-) In Gaziantep, we had ayran that was so fresh and thick, you had to drink it with a spoon!@Karen, guess I need to take someone with me when I go to a peynirci one of these days to solve the mystery!
where to buy turkish yogurt
YUM! I am glad there is such good yogurt over there ... and I think it would be neat to to go the place where they make it and work for a day! I'm with you on how it tastes better to just buy plain yogurt and add your own fruit. I do that here in the U.S. Miss you!
@Ozlem, too bad you can't stock up on suzme yogurt when you are here in Istanbul next month! ;-)@Becca, very true...that would be cool! I know several people who make their own yogurt at home too, but I don't have time for that.@Sue, Enjoy the Greek yogurt as the best substitute then! ;-) Hope all is well back in the USA!
Some answers to my yogurt mystery:The "dogal" yogurt is probably closest to what one would consider regular plain yogurt in the US. Suzme as its name says, is strained yogurt like the "greek" style in the US.The kaymakli yogurts appear to be made by injecting the culture directly in the containers in which the yogurt will be sold, so that it gets its characteristic layer on the top. "Tava" yogurt I think is also made this way. (Another Turkish friend said her parents only use Tava yogurt to serve with food.What differentiates some of the yogurts, in particular the tava types, is that there is some reduction of water before the milk is cultured so that the end result is thicker. In addition, apparently, powdered dry milk can be added as well, to increase the thickness of the end product. That's why some yogurts, even if they say "tam yagli," seem to be thinner than others. Finally, some yogurt cultures apparently will make yogurt thicker than others but i don't know if that's in play here or not. as to their various uses in turkey, I don't know -- seems maybe that the thicker ones are used in some recipes in order to cut down on the amount of wateriness of regular yogurt. Otherwise may also just come down to personal preference.
Thanks so much Claudia! I'll add your info here so everyone can see it too.Coincidentally there is a very interesting article in the 9 July edition of TIME about this Turkish guy Hamdi Ulukaya who has made a fortune in the US with his yogurt business 'Chobani' -sounds like süzme. It only took him 5 yrs to become a projected $1 billion business !! With the yogurt that we know and love!!
Thanks the post. Great info (in the comments too).I just moved to Istanbul and been looking for the equivalent for "greek" yogurt. From a nutrition perspective, it has good macros (hight protein, low carbs, and low fat if non-fat). Indeed, I found out that greek yogurt is basically strained yogurt. In Turkey, that's süzme yogurt.Now, my objective is to find non-fat süzme yogurt. Any luck do you think?CheersMo
The Turkish flatbread recipe I'm sharing today is Bazlama. Bazlama is similar to naan and, in Turkey, is often baked over an outdoor, wood fire. Bazlama is also known as "village bread" as it's often sold in stands at Turkish markets. One of the distinctions of Bazlama is that it's made with Greek yogurt, making the bread super tender and giving it a tasty tang.
The ingredient list for this Bazlama is, like most flatbreads, super simple: yeast, sugar, water, flour, yogurt, and salt. The dough is stirred up by hand in a bowl, then turned out onto the counter for a short kneading time. It's then covered and allowed to rest for 15 minutes and then it's ready to roll into circles. A short stint in a hot pan and you'll find these fragrant, tender flatbreads difficult to not devour, all by themselves. (Don't ask me how I know!)
Hi Harry, Thanks for taking the time to leave a comment.I'm not sure where you are getting your info or math from though??? - 1 cup of all-purpose flour is 120-125g so that is the correct amount of flour. -weight-chart -grams.php
Turkish strained yogurt called "suzme" is an extra thick and creamy yogurt. Traditionally, strained yogurt is used in Turkish mezzes and dips. This yogurt type contains a higher protein density than regular yogurt.
Yogurt based beverages are a pretty common item on daily menus across the middle east to the Indian subcontinent. We have previously shared our doogh recipe, a Persian yogurt drink, that is a favorite among our readers.
While both are fizzy drinks, ayran is often served with its characteristic foamy top. And this Turkish beverage is typically enjoyed plain, whereas doogh is often flavored with herbs, rose petals and such.
A thick layer of foam on top of this yogurt drink is not just for looks, it also provides an interesting mouthfeel and consistency. Just like the difference between plain milk coffee versus cappuccino with its foam on top.
Cover with a lid and wrap towels around the dish and let it ferment in a warm place for about 8 to 9 hours to make yogurt that is not too sour. Over fermentation will make the yogurt very sour for this drink. You may try fermenting the yogurt in an oven that has not been pre-heated.
Early on, these nomads discovered how to make yogurt much more pleasing to the palate, and far less bitter than its natural, cultured milk taste. Simply by diluting it with a little water and introducing a touch of salt, the very popular ayran was born, and it has survived practically unchanged for many centuries since then. Even though very few changes to the underlying mixture have occurred during all that time, in the thousands of years since its discovery, it has been flavored in many different ways. It has also become extremely popular in Lebanon, Iran, Iraq, the Balkans, and Azerbaijan, as well as its birthplace in Turkey.
Add the yogurt, most of the water, and a touch of salt into a blender. A good starting point for the salt would be 1/4 teaspoon, but if you find that this is too much or too little, you can change that the next time you make your ayran.
Ulukaya, a Kurd, was born in eastern Turkey, where his family owned a small dairy farm. He eventually came to the U.S., and in 2005 came across an abandoned yogurt factory for sale in upstate New York. Ulukaya bought it and hired a small team and to make yogurt that was less sugary and less watery than what was generally produced in the U.S.
Tourists visiting Turkey might have interesting reactions when they first drink ayran. Although they know the taste of yogurt, some might have difficulty to get used to it. And when they start loving it, they always order it in restaurants.
Hi Vera,Glad you liked our ayran recipe!As for your questions, yes you can just add more yogurt, water and salt to any leftover ayran.Not sure what bacteria the store bought versions have that is not in plain yogurt. But basically, ayran is made with yogurt, water and salt.Some like their ayran thicker, some thinner. So you can make adjustments about the ratio to your taste.
Just to let you know that Ayran is not Turkish only ? it is a very famous drink in Middle East in general especially among Persians and Kurds too! I am a Kurd and we call it Mastaw (meaning Yogurt and Water). It is our traditional drink too and we refer to it as Kurdish Beer sometimes ? We make dishes with it as well that we call it Qurraw. We have (Do) also, which is the well shaken (To be shaken one hour or more) yogurt and water. After separating the butter we drink the remaining which is basically the water and the yougurt without the fat (butter) and we have a special dish made for winter with it we call it Danadwa or Doyna with is a Mixer of Do and grinned wheat.
Absolutely love Ayran Im South African married to Turkish and our staple drink is Ice cold Ayran . Best drink on a hot summers day refreshing and filling too. Its even more special when you use your home made yogurt which my turkish mother in law taught me when I lived in Turkey.
A simple savory breakfast, Cilbir (Turkish Eggs) is perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy butter or olive oil sauce with red pepper flakes. Enjoy with fresh bread, like Simit or Barbari!
Turkish Çılbır, pronouned chil-bir, is basically poached eggs served over a bed of thick, garlicy yogurt and finished with a generous drizzle of warmed butter (or, in my case, a robust extra virgin olive oil) with a good dash of Aleppo pepper (or similar red pepper flakes).
I first encountered Çılbır in Izmir, Turkey back in 2006. I was impressed by how few ingredients--many of which are the same ingredients in my favorite Soft Scrambled Eggs--make this perfectly decadent breakfast. For such a simple dish made of a few staples--eggs, yogurt, garlic, olive oil (or butter)--this savory Mediterranean diet-friendly breakfast is delicious and comforting in the best way. These Turkish eggs are best served immediately with simit or some chunky rustic bread to wipe every last bit of the rich and silky yogurt!
As mentioned above, cilbir should be served immediately, when all ingredients are warm. Turkish eggs are traditionally served with rustic or crusty bread to scoop up the egg and every last bit of the olive oil and yogurt sauces.
There is really no good way to store leftovers for this recipe, so you want to make just as much as you will be eating. If you are just preparing breakfast for one, simply cut the recipe in half and only prepare one dish of the yogurt sauce. Poached eggs should not be refrigerated or frozen.
Haydari is a delicious Turkish Yoghurt Dip made with feta cheese, thick strained yogurt, fresh herbs, and chopped walnuts. This tangy dip is one of the most popular mezes in Turkey and also is widely served in Turkish restaurants with kebabs and Pita Bread along with Ezme Salad (Acili Ezme).
Haydari is one of the most popular dips/mezze dishes served in Turkish restaurants. It is made with strained yogurt, white cheese, garlic, walnuts, and fresh herbs, and has a creamy texture with a tangy and refreshing taste. 041b061a72