Turkish · IV The Method
Turkish Yogurt: Production and Applications
I
Origin
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II
Description
Turkish yogurt (yoğurt — the word is Turkish in origin and has entered virtually every world language) is made from full-fat milk cultured with Lactobacillus bulgaricus and Streptococcus thermophilus at a specific temperature until it sets to a thick, slightly sour, creamy consistency. Turkish yogurt is the base of dozens of preparations: drunk as ayran (diluted with water and salted), used as a marinade, used as a cooking medium, and used as a sauce (served cold with hot preparations — the temperature contrast that makes yogurt sauce on mantı and hot börek so compelling).
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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