Dairy | Mandıra
Dairy plays a vital role in Turkish cuisine. 90% of the milk produced is cow milk. The balance comes from goat, sheep and buffalo. In Turkey, the majority of dairy farms are located in the Aegean, Marmara and Mediterranean Regions of the country. 60% of the annual milk supply in the country is used to produce cheese and yoghurt. Although consumption of fresh milk is relatively low, ayran (a salted drink made from yoghurt and water) is a popular alternative.