Yoghurt is a derivation of the Turkish word yoğurt. Like cheese, the production of yoghurt predates recorded history. It is believed that yoghurt first appeared between 8000 and 7000 BC (concurrent with the domestication of livestock). Although there is no conclusive indication to where yoghurt originated, archeological evidence suggests that it first appeared in the fertile Mesopotamian Plains between the Tigris and Euphrates rivers. There are two general theories about how the first yoghurt was created. The first theory is that it was created by nomadic merchants who transported milk in pouches made from the stomach lining sheep and goats. Combined with the rennet in the lining of the pouch and heat of the sun, the milk to turned to yoghurt. Similarly, the second theory suggests that milk (set out as an offering to the Gods) curdled and became yoghurt.
For thousands of years, yogurt has been an indispensible element in Turkish cuisine. It is consumed plain or as a side dish. Yoghurt is most commonly served as an accompaniment to savory dishes. Yogurt is used to make soups, sweets, and a beverage called ayran (which is made by mixing yoghurt with water and salt).
Turkish Cuisine
Dairy
Yoghurt
Sevinc Kabap
Denizli, Turkey