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Cheese from Turkey
Set yogurt, often yogurt that has become too sour to eat, is stirred and heated until the curd separates, then drained in a cloth bag and lightly salted. The curd is made by heat and the acid the yogurt bacteria already made, not by rennet. It is eaten fresh or dried, sometimes with herbs. Made in 5 steps over 45 days. The longest step, keep cold, takes 45 days (Simsek B 2010) and runs at 4 °C (Simsek B 2010). Salt is 1 % (Simsek B 2010). Yogurt starter bacteria, or Lactobacillus helveticus in a trial and Lactobacilli (3.60–4.33 log cfu/g) and lactococci (2.50–3.03 log cfu/g) after 45 days cold do most of the fermenting.
| Main step | 45 daysReported[simsek2010] | Keep cold |
|---|---|---|
| Temperature | 4 °CReported[simsek2010] | Keep cold |
| Salt | 1 %Reported[simsek2010] | Salt and mix |
| Acidity | pH 3.9–4.2Measured[simsek2010] | Keep cold |
| Cow milk · Standardised to 1.5 % fat in one lab make[simsek2010] | |
| 3 % (w/w) | Yogurt starter (or Lactobacillus helveticus) · Lab make; at home, set yogurt is used[simsek2010] |
| 1 % | Salt[simsek2010] |
| Starter | yogurt bacteria (back-slopped yogurt at home) |
Total time across the recorded steps: 45 days
What changes: Yogurt bacteria sour warm milk to pH 4.6 and it sets
Output: set yogurt, chilled overnight at 4 °C.
Microbes at work in this step
yogurt bacteria sour the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Çökelek is made by heating yogurt, not by renneting milk, so the curd is set by heat and the acid already in the yogurt. It is low in fat and lightly salted, and has a short shelf life unless dried.
Turkish law has no standard for çökelek. In 30 market samples, coliforms turned up in 11 and yeasts and moulds in 27, so keep it cold; drying at 40–60 °C was tested to extend shelf life.
Every number is labelled with how it is known. How this atlas is made
Çökelek is one of the best-known cheeses in Turkey and is made from yogurts too sour to eat.
