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.
Cheese is made in every region of Turkey and local varieties often include the name of the area in which they are produced. 60% of the annual milk supply in the country is used to produce regional cheese and yoghurt. Common varieties of cheese include Beyaz, Burgu, Dil, Hellumi, Kaşar, Tulum, Lor and Örgü Peynir.
Kaymak is a creamy dairy product similar to clotted cream. In Turkey, the decadent cream has been produced for centuries. At one time, entire shops were dedicated to its sale. The allure of kayak is well-documented. In fact, to avoid the temptation, in 1573 women were prohibited from entering kaymak shops.
The history of the Turkish ice cream (dondurma) dates back between 300 and 500 years to the Anatolian city of Maraş. An abundant supply of ice, salep, goat milk and mastic resin led to the creation of a creamy, dense, ice cream called dondurma.
Yoghurt is a derivation of the Turkish word yoğurt. It is believed that yoghurt first appeared between 8000 and 7000 BC (concurrent with the domestication of livestock). For thousands of years, yogurt has been an indispensible element in Turkish cuisine.
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