Yayık ayranı
Yayık ayranı, also known as Turkish buttermilk, is a traditional Turkish drink produced from fermented buttermaking by-products, water and salt. It has been traditionally prepared in barrel churns or skin bags. Despite the similar name, it is distinct from ayran.[1] Goat,[2] sheep, or cow's milk can be used for Turkish buttermilk production. Certain acid curd cheeses such as çökelek could also be obtained from yayık ayranı when heated.[1]
Yayık ayranı is not available on gross markets since it is not produced on an industrial scale, though it is available in local markets.[1]
Production
Yayık ayranı is made of churned soured yogurt, water and salt. It is mostly produced in rural communities for domestic consumption during buttermaking out of yogurt. In general, yogurt for butter production is fermented longer than usual for extra acid production. The yayık ayranı thus has a distinct sour taste.[1] Lactic acid bacteria isolated from yogurt, fermented butter and yayık ayranı encompass Lactobaccillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactococcus diacetylactis.[3]
Churning and salting
Traditional Turkish churns for butter and buttermilk production are made of various materials such as animal skin (dried and boiled goat or sheepskin), wood barrels, earthenware or metal, although in modern times electrically driven churns has become popular.[1] Mechanical force needed for churning process can also be provided by riding animals such as horses and mules. This method of production is observed especially among nomadic pastoralist communities during seasonal yaylak migrations.[4] There are also older reports stating that local communities in Turkey were using washing machines as churns.[5]
Before churning, yogurt in churns is diluted by 50 per cent with cold water and partly-congealed butter accumulated on top is extracted after churning.[6][1] Moreover, the amount of water used for dilution varies, resulting in yayık ayranı with different viscosities. Water dilation is followed by salting process, which comprises 0.5-1.0% salt addition.[1]
See also
References
- ^ a b c d e f g Yildiz, Fatih (2016-04-19). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. ISBN 978-1-4200-8208-1.
- ^ Park, Young W.; Haenlein, George F. W.; Wendorff, William L. (2017-05-08). Handbook of Milk of Non-Bovine Mammals. John Wiley & Sons. ISBN 978-1-119-11028-6.
- ^ Şengün, İlkin Yücel (2011). "Lactic acid bacteria used in the production of fermented foods" (PDF). Biological Diversity and Conservation. 4/1: 45 – via BioDiCon.
- ^ Türk halk kültüründen derlemeler (in Turkish). Kültür Bakanlığı. 1992. p. 121.
- ^ Erkal, Mustafa E. (1984). Sosyal meselelerimiz ve sosyal değişme (in Turkish). Mayas Yayınları.
- ^ Tosun, Bekir (2001). Tarihte Bozkır ve çevresi, Yelbeği (in Turkish). B. Tosun. p. 326. ISBN 978-975-93372-0-9.
External links
- Traditional butter and buttermilk production in Turkey on YouTube
- v
- t
- e
- Non-alcoholic beverages
- Mırra
- Pekmez
- Rize tea
- Salep
- Şalgam
- Şerbet
- Şıra
- Turkish coffee
- Turkish tea
- Fermented beverages
- Ayran
- Hardaliye
- Boza
- Kefir
- Yayık ayranı
- Beers
- Beer in Turkey (main article)
- Efes
- Bomonti
- Pera
- GaraGuzu
- Tekel (inactive)
- Distilled beverages
- Rakı
- Kanyak
- Wines
- Turkish wine (main article)
- Adakarası
- Boğazkere
- Çalkarası
- Kalecik Karası
- Öküzgözü
- Papazkarası
and salads
- Meze (main article)
- Acuka
- Bakla Ezmesi
- Cacık
- Çiğ köfte
- Çoban salad
- Deniz börülcesi salatası
- Dolma
- Humus
- Katık
- İçli köfte
- İmam bayıldı
- Kabak çiçeği dolması
- Kısır
- Kokoreç
- Lakerda
- Mercimek köftesi
- Midye dolma
- Pastırma
- Patlıcan salatası
- Pilaki
- Piyaz
- Sarma
- Sucuk
- Şakşuka
- Taramasalata
- Tarator
- Turkish cold bulgur soup
- Yoğurt
- Çorba (main article)
- Analı kızlı soup
- Balık çorbası
- Ezogelin
- İşkembe
- Kuzukulağı çorbası
- Mercimek
- Tarhana
- Toyga soup
- Yayla çorbası
- Erişte aşı
- Keledoş
- Kelle paça
- Chicken soup
- Arnavut ciğeri
- Ayva dolması
- Balık ekmek
- Börek
- Buğu kebabı
- Bulgur
- Bursa Cantik Pide
- Çorbalık kesme
- Şevketibostan yemeği
- Şırdan
- Çiğ börek
- Çılbır
- Colocasia with lamb
- Corn poppy with lamb
- Domates dolması
- Etli makarna
- Kabaklı peynirli börek
- Kavurma
- Erişte
- Kelle Paça
- Kömbe
- Kuru köfte
- Elma dolması
- Harput meatballs
- Ispanaklı Selanik Böreği
- İçli Pide
- İzmir köfte
- Kapuska
- Karnıyarık
- Keşkek
- Kuru fasulye
- Lâpa
- Lahmacun
- Lepsi
- Libje lebje basta
- Mallow with lamb
- Mantı
- Menemen
- Mirik meatball
- Musakka
- Papucaki
- Patlıcan dolması
- Patlıcan kızartması
- Patlıcan kebabı
- Perdeli pilav
- Pilav
- Piyaziye
- Puf Böreği
- Siron
- Su Böreği
- Soğan dolma
- Tas kebap
- Tatar böreği
- Türlü
- Uzun erişte
- Van köfte
- Yahni
- Turkish desserts (main article)
- Acıbadem kurabiyesi
- Aşure
- Ayva tatlısı
- Balparmak tatlısı
- Baklava
- Bülbül yuvası
- Cevizli sucuk
- Cevizli kuru incir tatlısı
- Cevizli Irmik Tatlısı
- Cezerye
- Dilber dudağı
- Dibile
- Dondurma
- Ekmek kadayıfı
- Fig roll
- Fenike tatlısı
- Güllaç
- Helva
- Hanım göbeği
- Hoşaf
- Hoşmerim
- Ispanaklı kek
- İzmir Bomb Kurabiye
- Kabak tatlısı
- Kalburabastı
- Kavala Almond Cookies
- Kazandibi
- Kaysefe
- Kestane şekeri
- Keşkül
- Köylü pastası
- Kurabiye
- Künefe
- Lokma
- Lokum
- Macun
- Mesir macunu
- Muğla halkası
- Muhallebi
- Murabbalı mecidiye
- Nevzine tatlısı
- Orcik candy
- Pepeçura
- Pestil
- Pişi
- Pişmaniye
- Şambali
- Şekerpare
- Şıllık
- Supangle
- Sütlaç
- Revani
- Sütlü Nuriye
- Şöbiyet
- Tahin-pekmez
- Tahini roll
- Tavukgöğsü
- Trileçe
- Tulumba
- Un kurabiyesi
- Vezir parmağı
- Zerde
- Food portal
- Turkey Portal