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Fermented milk from Turkey
Turkish yoğurt is milk heated hard, cooled and seeded with yogurt from the previous day or a pure culture, then held at 42–45 °C until it sets. Turkey's food codex defines yoğurt by its two starter bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
| Cow, sheep, goat or buffalo milk | The codex allows these four milks[tgk2022] |
| Yogurt from the day before, or a pure culture2.3 % of the milk | Rate given for traditional Near East yoghurt, including Turkey[fao-tmp] |
| Starter | backslop (yogurt from the previous day) or a pure culture of S. thermophilus and L. bulgaricus |
Total time across the recorded steps: 2.5 h – 3.5 h
What changes: The milk is held hot for half an hour
Output: hot milk.
Microbes at work in this step
heat kills most of the milk's own bacteria
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
Turkish yoğurt is milk heated hard, cooled and seeded with yogurt from the previous day or a pure culture, then held at 42–45 °C until it sets. Turkey's food codex defines yoğurt by its two starter bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Made in 5 steps over 2.5 h – 3.5 h. The longest step, hold warm and let it set, takes 2–3 h (FAO 1990) and runs at 42–45 °C (FAO 1990). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 2–3 hReported[fao-tmp] | Hold warm and let it set |
|---|---|---|
| Temperature | 42–45 °CReported[fao-tmp] | Hold warm and let it set |
Turkish yoğurt is set from heated milk seeded with the previous day's yogurt or a pure culture (FAO's Near East yoghurt entry, which lists Turkey). Turkish law reserves the name for milk soured by both S. thermophilus and L. bulgaricus, and süzme yoğurt must reach 8 % protein.
The milk is heated before souring, and the finished yogurt is kept below 6 °C, as the codex requires.
Every number is labelled with how it is known. How this atlas is made
FAO's survey says the yoghurt of the Near East originated from central Asian and Mediterranean countries, mainly Turkey, Lebanon, Bulgaria and Romania. The Turkish food codex communiqué 2022/44, published on 30 November 2022, replaced the 2009 fermented milk communiqué.
