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Cheese from Turkey, Hatay province
Cow milk is made into yoghurt, diluted with water and churned for butter; the leftover buttermilk is heated (to 90–95 °C in dairies, to boiling at home) so an acid-heat curd (çökelek) rises and is pressed in cloth for 5–6 hours. The curd is kneaded with salt, pepper paste and a spice mix led by wild thyme (zahter), shaped by hand into 150–200 g cones and dried 2–3 days. For the mould-ripened form, the cones are wrapped in paper and left in jars until mould covers them, 3–4 weeks.
| Yoghurt culture, added to the boiled and cooled milk1–3 % | [surk-gi] |
| Water, to make the yoghurt into ayran for churning1 kg water per 1 kg yoghurt | [surk-gi] |
| Spice mix led by zahter (Thymbra spicata), with allspice, clove, mahaleb, cumin, black pepper and others0.1–0.3 % of the curd | [surk-gi] |
| Salt1–3 % | [surk-gi] |
| Pepper pasteabout 1 % (optional) | [surk-gi] |
| Garlicone clove per kg of curd (optional) | [surk-gi] |
| Starter | yoghurt culture |
Total time across the recorded steps: 23 days – 31 days
What changes: Boiled milk with a little yoghurt culture sets into yoghurt
The yoghurt then rests one or more days in the refrigerator (4–7 °C).
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
Cow milk is made into yoghurt, diluted with water and churned for butter; the leftover buttermilk is heated (to 90–95 °C in dairies, to boiling at home) so an acid-heat curd (çökelek) rises and is pressed in cloth for 5–6 hours. The curd is kneaded with salt, pepper paste and a spice mix led by wild thyme (zahter), shaped by hand into 150–200 g cones and dried 2–3 days. For the mould-ripened form, the cones are wrapped in paper and left in jars until mould covers them, 3–4 weeks. Made in 7 steps over 23 days – 31 days. The longest step, mould in jars (küflü sürk), takes 21–28 days (Türk Patent ve Marka Kurumu 2018). Salt is 1–3 % (Türk Patent ve Marka Kurumu 2018). Moulds that cover the jarred cones, led by Penicillium commune does most of the fermenting.
| Main step | 21–28 daysSet[surk-mould-gi] | Mould in jars (küflü sürk) |
|---|---|---|
| Temperature | 40–45 °CSet[surk-gi] | Make yoghurt |
| Salt | 1–3 %Set[surk-gi] | Knead with spices and shape |
Made from the curd of heated buttermilk left after churning yoghurt, so it holds both casein and whey proteins, and is seasoned above all with Hatay wild thyme (zahter); the jarred, mould-ripened form is scraped clean before eating.
A survey of 120 retail sürk samples found aflatoxin M1 in 60 %, with 13.3 % above Turkey's limit of 250 ng/kg, so the milk's quality matters. In the mould-ripened form moulds, led by Penicillium commune, cover the cones. The registration has the mould scraped and washed off before eating and the cheese kept at refrigerator temperature, but WHO warns that such moulds can reach deep into food, and no source on this page tests this form for mould toxins. For fresh sürk the registration sets storage limits of at most 3 months vacuum-packed or in olive oil in the refrigerator, or 1 month in olive oil at room temperature. No source on this page tests those limits for safety.
Hazards the sources name: Aflatoxin M1, 16–1,043 ng/kg in 72 of 120 retail samples; 13.3 % of samples were above Turkey's 250 ng/kg limit.
Every number is labelled with how it is known. How this atlas is made
The registration describes sürk as a long-known product of the region whose making relies on local masters; 'sürk' is said to mean çökelek in Arabic.
