Türkiye · Food & Beverage Craft; Fermentation; Turkish heritage
Türk Yoğurdu — Fermente Süt Mirası
The Turkish yoğurt (yoghurt) making tradition — the fermentation of sheep, goat, or cow milk using the specific Turkish yoghurt culture to produce the characteristic thick, slightly sour, full-fat Turkish yoghurt that is one of the most significant Turkish food heritage products and whose name (yoğurt) has been adopted into virtually every world language. The Turkish yoğurtçu reads the correct set quality through a spoon-lift-and-sheet assessment — lifting a spoon from the set yoghurt and reading the specific sheet that indicates correct fermentation and protein coagulation.
Risk level: Stable · Not listed; Turkish yoğurt on the national heritage inventory
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