A Korean traveler explores Turkish supermarkets and discovers the country’s rich dairy culture. Turkish milk yields intensely flavored butter, cheeses like beyaz peynir (white cheese similar to feta), and the star product yoğurt (yogurt), often sold in huge 5 kg tubs. Variations include süzme (strained yogurt), kaymak (a creamy clotted cream-like product), kaymaklı yoğurt (rich, fatty yogurt), and labneh (thicker, cheese-like strained yogurt). Yoğurt is used widely in cooking—from soups and vegetable dishes to the famous İskender kebap, where yogurt and hot butter create a comforting combination. Another staple is ayran, a salted yogurt drink often paired with börek or kebabs. The author notes how these dairy foods transform meals and inspired her to eat more yogurt after returning to Korea.
