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Cheese from Turkey
Set yogurt is stirred and heated at 85 or 95 °C, then drained in a cloth bag and lightly salted. The curd forms when the yogurt is heated, not by renneting milk. Çökelek is eaten fresh, or dried, and the dried form is made with herbs.
| Cow, goat or ewe milk | The 2010 trial used cow milk; the 2012 trial used goat milk standardised to 1.5 ± 0.2 % fat[simsek2010][simsek2012] |
| Yogurt culture, Lactobacillus helveticus, or a 1:1 mix of the two3 % (w/w) | Added in the goat-milk trial. Traditionally no starter culture is used, but yogurt cultures can stay alive through the heating when çökelek is made from yogurt[simsek2012] |
| Salt1 % | Mixed into the drained curd in the goat-milk trial[simsek2012] |
| Starter | yogurt bacteria; traditionally no starter culture is added, but yogurt cultures can survive the heating when çökelek is made from yogurt |
Total time across the recorded steps: 30 min
What changes: Yogurt bacteria sour warm milk to pH 4.6 and it sets
Output: set yogurt, cooled to 4 °C and kept overnight in the refrigerator.
Microbes at work in this step
yogurt bacteria sour the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Set yogurt is stirred and heated at 85 or 95 °C, then drained in a cloth bag and lightly salted. The curd forms when the yogurt is heated, not by renneting milk. Çökelek is eaten fresh, or dried, and the dried form is made with herbs. Made in 5 steps over 30 min. The longest step, heat the yogurt until it curdles, takes 30 min (Şimşek B 2012) and runs at 85–95 °C (Simsek B 2010). Salt is 1 % (Şimşek B 2012). Yogurt starter bacteria, or Lactobacillus helveticus in a trial and Lactobacilli (3.60–4.33 log cfu/g) and lactococci (2.50–3.03 log cfu/g) after 45 days cold do most of the fermenting.
| Main step | 30 minReported[simsek2012] | Heat the yogurt until it curdles |
|---|---|---|
| Temperature | 85–95 °CReported[simsek2010][simsek2012] | Heat the yogurt until it curdles |
| Salt | 1 %Reported[simsek2012] | Salt and mix |
| Acidity | pH 4.2–4.3Measured[simsek2012] | Keep cold |
Çökelek is made by heating yogurt, not by renneting milk, so the curd is set by heat and the acid already in the yogurt. Market samples averaged 0.68 % salt, and drying has been tested as a way to extend shelf life.
Turkish law has no standard for çökelek. In 30 market samples, coliforms turned up in 11 and yeasts and moulds in 27, so keep it cold; drying at 40–60 °C was tested to extend shelf life.
Every number is labelled with how it is known. How this atlas is made
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