Yogurt and Cheese

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Yogurt and white cheese are used every day. If they do not figure in the preparation of a dish, the yogurt will certainly be drunk in ayran and the cheese will be eaten with black olives and jam or honey for breakfast. The origins of both can be traced back to the nomadic peoples of Central Asia, who would have made yogurt and cheese from the milk of their horses and sheep. Now both are made from the milk of cows, sheep or goats.

It is satisfying -to make your own but you can buy thick-set yogurt in most supermarkets and, if you cannot find Turkish cheeses for the recipes in this book, you can replace beyaz peynir with feta, and köy and lor peyniri with ricotta.