Taste and atmosphere
About
A completely natural yogurt produced in the rural areas and water buffalo farms of Arnavutköy, known for its dense consistency and thick layer of cream.
Flavors, dishes and restaurants
Cuisine
One of the last strongholds of traditional animal husbandry within İstanbul boundaries, the villages of Arnavutköy are especially famous for water buffalo milk production. Prepared with traditional fermentation techniques in dairies around Hadımköy and neighboring quarters, this yogurt reaches a consistency firm enough to be cut with a knife due to its high fat content. You can use the Harita guide to find the retail stores and market locations. Attracting foodies across Türkiye, this product is frequently consumed at breakfast and alongside main dishes.
Thanks to its additive-free and natural structure, it has a unique slightly tart and rich aroma.
Ingredients
- 2 liters of fresh water buffalo milk
- 1 tablespoon of sour starter yogurt
- A pinch of salt (optional, for durability)
Preparation
- Strain the fresh water buffalo milk and boil it in a deep pot.
- Once it boils, lower the heat and simmer for another 10-15 minutes by ladling it to let the excess water evaporate.
- Let the milk cool down to incubation temperature (around 43-45°C).
- Dilute the starter yogurt with a little warm milk until smooth, add it to the pot and stir gently.
- Close the lid, wrap the pot with thick blankets and leave to ferment in a warm place for 5-6 hours, then rest in the refrigerator.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Durusu Catfish Stew
Catfish stew, prepared with fresh catfish caught around Lake Durusu (Terkos) located in the Arnavutköy district, is one of the most famous local delicacies of the region.
Food
Terkos Grilled Seabream
A light dish made by cooking seabream, caught on the Black Sea coasts and lagoon passes of the Arnavutköy district, over a wood fire.
Food
Terkos Fried Pike
A local delicacy made by coating pike, one of the characteristic species of Lake Durusu, in cornflour and frying it in hot oil until golden brown.