Turkish yogurt holds a special place in Turkey’s traditional culinary culture. For centuries, this flavor has adorned Turkish families’ tables, playing a crucial role not only in our meals but also for our health. Yogurt forms through the fermentation of milk, a process that not only prolongs milk’s shelf life but also enhances its flavor. Known for its unique thick and creamy texture, Turkish yogurt stands out from yogurts around the world.

The relationship Turks have with yogurt dates back thousands of years to Central Asia. Back then, Turks consumed dairy products extensively and used yogurt both in their daily diet and as a remedy against various diseases. Over time, Turkish yogurt became an indispensable part of Turkish cuisine, and today, a bowl of yogurt is a must-have in every Turkish refrigerator. We frequently use it in evening meals, appetizers, soups, and desserts. With its taste and health benefits, Turkish yogurt is recognized as a symbol of Turkish culture.
A Journey to the Homeland of Turkish Yogurt: The Birth and Evolution of Yogurt in Turkish Culture
The yogurt fermenting culture of the Turks draws attention with its deep historical roots and unique methods. Since Central Asia, Turks have perfected the art of making yogurt by fermenting milk. This process signifies more than just producing a food item; it’s the transmission of a cultural heritage. Turks have developed special techniques for fermenting yogurt, among which the chickpea fermentation method stands out. This method enriches yogurt with a unique taste and texture by leveraging the natural fermentation process of chickpeas. The discovery and use of chickpea fermentation techniques are considered an innovation unique to Turkish yogurt culture.
For centuries, Turks have fermented yogurt in clay pots. This traditional method provides a natural fermentation environment that enhances the yogurt’s flavor and quality. Clay pots allow the yogurt to breathe while naturally regulating temperature and humidity conditions. Thus, yogurt achieves a distinctive, rich flavor profile. Nowadays, with technological advancements, yogurt is also fermented in special vacuum jars and enamel pots with good heat insulation. However, many agree that yogurt fermented in clay pots has an unmatched flavor.

These special methods of yogurt fermentation are part of the rich culinary culture developed by Turks over centuries. The tradition of fermenting yogurt in clay pots represents a unique taste and quality concept specific to Turkey. This method best preserves the natural taste and nutritional values of yogurt, delivering them to the consumer. Turkish yogurt fermenting culture symbolizes a journey of taste and cultural transmission from the past to the present. Continuing this tradition is one of the most important ways to carry the richness and diversity of Turkish culinary culture to future generations.
Following a Millennium-Old Tradition: Turks and Yogurt
In Central Asia, Turks spent much of their time on horseback. This nomadic lifestyle necessitated finding practical solutions for storing and transporting food. Yogurt, being semi-solid, posed a challenge for transport. However, Turks discovered a method of diluting yogurt into a liquid form, storing it in jars for easy transport. This innovative approach led to the invention of “ayran,” Turkey’s “national drink,” securing its significant place in Turkish culture.

Turks were experts in herding and farming, mainly raising buffalo and sheep for centuries. Interestingly, the highest quality and thickest yogurts come not from cow’s milk but from buffalo and sheep milk. The rich flavor and dense texture these types of milk add to yogurt have become an integral part of Turkish yogurt culture. The quality of yogurt made from buffalo and sheep milk is praised in Turkish society through various proverbs and idiomatic expressions.
Expressions among Turks like “What kind of yogurt is this? Made from buffalo milk, it could be cut with a knife without exaggeration.” or “This yogurt has turned out as solid as a rock,” showcase their expertise and deep knowledge in yogurt fermentation. These proverbs and idiomatic expressions highlight the Turks’ relationship with yogurt, its place within the culture, and their skills and traditions in yogurt making. In Turkish culture, yogurt is not just a food item but also an art, a heritage, and a way of life.
Is Yogurt Turkish or Greek?

This question sparks culinary debates worldwide as both Turkish and Greek cultures claim this creamy, tangy delight. Yogurt, a staple in both cuisines, represents a shared heritage that transcends borders, yet its origins continue to be a topic of cheerful contention. In this blog post, we will embark on an in-depth journey, accompanied by evidence, to explore the origins of this delicious dispute and seek a definitive answer to the true heritage of yogurt.
Cultural Dispute Over Yogurt: The Turkish, Greek, and Iranian Tradition
Yogurt, loved worldwide as a fermented milk product, is at the heart of a dispute between Turks, Greeks, and Iranians over its true origin. Each nation claims “yogurt is ours,” reflecting an intercultural competition and rich historical heritage. Iranians call it by the same name but refer to its diluted form as “doogh,” adding a unique variety to their culture.
Greeks, on the other hand, don’t bother renaming yogurt or its diluted form, calling both ‘Greek yogurt.’ This naming has made Greek yogurt internationally recognized but also sparked debates over cultural origins. Turks show expertise in fermented products, naming the fermented drink “ayran” and the specially fermented and rested milk “yogurt,” with “kefir” being popular in the Caucasus due to specific yeast fermentation.

These three distinct products and their variations demonstrate the depth and diversity of Turkish culinary culture. Experts studying the historical development of world cuisines, archaeological evidence, and historical texts agree that Turks were the first to encounter yogurt. Although there is no definitive proof of how yogurt was first made, references to “yogurt” in the 10th century by Turkish lexicographer Kaşgârlı Mahmut in Divan-ı Lügat-it Türk and by Balasagunlu Yusuf Has Hacip in Kutadgu Bilig indicate that Turks have known yogurt for at least 1100 years. You can click here to examine the etymology of the word ‘yogurt,’ its transition into other languages, and its initial usage on Wikipedia.
These written proofs support the long and rich relationship Turks have with yogurt culture, suggesting an even older connection. Despite the cultural dispute over yogurt, it’s clear that Turks have a deep and rooted bond with this fermented marvel. Yogurt is not just a food item but also part of a rich cultural heritage and identity.
The Role and Uses of Yogurt in Turkish Cuisine
Turkish cuisine, famous worldwide for its flavors, treasures yogurt. Its use in seasoning tripe, head and feet, and mountain soups significantly enhances their flavor and texture. Garlic yogurt sauces also turn simple fried dishes into culinary delights. Most renowned Turkish appetizers, being yogurt-based, leverage yogurt’s refreshing and flavor-boosting qualities.

Yogurt’s role in Turkish cuisine extends beyond these applications. Present in every Turkish home, yogurt serves as an essential side in dinner meals. People can enjoy it plain or use it to enrich many dishes with extra flavor and freshness. In Turkish culinary tradition, yogurt stands not merely as an ingredient but as a nutritious, readily available food source that rounds out the flavors of meals. This reality underscores yogurt’s fundamental and irreplaceable place in Turkish culture and culinary heritage.
Where is Turkish yogurt from?
In Turkey, yogurt is not just a food item; it’s a cultural icon. Unlike in Europe and America, where finding a variety of yogurt can be challenging, Turkey offers an abundance of choices. Supermarkets across the country stock a wide range of yogurt types. This makes it incredibly easy for anyone to enjoy its creamy goodness. Brands like İçim, Pınar, SEK, Balkan, Eker, Sütaş, and Torku are household names. They produce thousands of kilograms of yogurt daily. Besides these corporate giants, regional producers like Tire Süt Kooperatifi, Belendağ Bodrum, and Foça add to the diversity. They bring traditional flavors to the table.

For those seeking an authentic taste, artisanal yogurt made using age-old methods is available. You can find these in delicatessens and dairy farms throughout Turkey. Each region, each city has its own places where you can discover these traditional yogurts. This variety and accessibility make yogurt a beloved ingredient in Turkish cuisine. It also highlights Turkey’s significant role in the global yogurt market.
As a Result
As a result, Turkish yogurt transcends its role as mere food. It bridges tradition and modern life. Centuries of cultural exchange have preserved its place in Turkish heritage. This tradition enriches Turkish cuisine and shows deep respect for culinary practices. Yogurt, versatile and healthy, is essential in Turkey, accompanying every meal.
The debate over yogurt’s origins underlines its global importance. Despite disputes, Turkish yogurt’s global influence is undeniable. Its journey from Central Asia to kitchens worldwide highlights food’s power to connect cultures. Thus, yogurt is more than a staple; it’s a cultural ambassador, showcasing Turkish gastronomy’s richness to the world.
Our blog post concludes here. I hope I’ve addressed any questions you had about yogurt. Also, be sure to check out my other blog posts listed below.
Turkish or Greek?: Which food belongs to which culinary culture?
Turkish Culinary Culture: Neighbors’ Similarities and Differences
Izmir Cuisine: 10 Must-Eat Dishes in the Izmir
Turkish Baklava: A magnificent work of Turkish culinary heritage