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Cheese from Türkiye
Lor is made by heating the whey left over from cheese-making, for example kaşar whey, until its proteins clot and float, at about 90 °C for a few minutes in one dairy. The curd is skimmed off, drained briefly, lightly salted and sold fresh, kept cold. Heat sets it, so it is a boundary entry.
| Whey, for example from kaşar making | [unal2024] |
| Cream to standardise fat, and milk to raise the yield (allowed) | Whey proteins must stay at least 75 % of the total protein[tgk-peynir] |
| Salt0.1 % in one dairy; 1 % in a salted lor study | [unal2024][irkin2017] |
| Starter | none to set the curd; heat sets it |
Total time across the recorded steps: 20 min
What changes: Whey from cheese-making is gathered in a kettle
Most Turkish whey goes into lor; cream or milk may be added, but whey proteins must make up at least 75 % of the protein.
Microbes at work in this step
Not documented for this step.
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
Lor is made by heating the whey left over from cheese-making, for example kaşar whey, until its proteins clot and float, at about 90 °C for a few minutes in one dairy. The curd is skimmed off, drained briefly, lightly salted and sold fresh, kept cold. Heat sets it, so it is a boundary entry. Made in 5 steps over 20 min. The longest step, drain and press, takes 15 min (Ünal G 2024). Salt is 0.1 % (Ünal G 2024).
| Main step | 15 minReported[unal2024] | Drain and press |
|---|---|---|
| Temperature | 90 °CReported[unal2024] | Heat until the whey proteins clot |
| Salt | 0.1 %Reported[unal2024] | Salt and skim off the curd |
Lor is a heat-set cheese made from the whey of other cheeses, such as kaşar. It is sold fresh and kept cold, unlike the salted, dried or aged forms of some other whey cheeses.
Lor is a fresh, moist cheese whose surface can grow mould in storage, so keep it at 4 °C. A 2024 paper says the shelf life of fresh whey cheese is less than 7 days; modified-atmosphere packs keep it longer.
Every number is labelled with how it is known. How this atlas is made
