Esmekaya Yogurt Product Description and Distinctive Features: Eşmekaya Yogurt is made from the milk of sheep that graze on plants native to the region. It contains a protein level of 6.2% ± 0.4% and a fat content of 8.5% ± 0.5%. The yogurt has a very thick texture. Although Eşmekaya Yogurt is generally produced between April and June, it is available for production throughout almost the entire year. The prevailing winds from the Tuz Lake Basin, which blow from spring to the end of September, contribute a distinctive flavor to Eşmekaya Yogurt by infusing the milk with aromas from the region's endemic plants, grasses, and forage plants. In the vegetation of Eşmekaya, various endemic plants such as gökbaş, yağlıca, pıtırak, tilki kuyruğu, güvenik, yabani buğday, kangal sitili, yavşan otu, keme otu, yabani yonca, tosbağa otu, üzerlik, and keçi biciği can be found. The milk produced from sheep fed on these plants has an acid content of 0.18%, a fat content of 9%, and a density of 1.03%. These properties give the milk and consequently Eşmekaya Yogurt its distinctively thick and non-flowing consistency. Additionally, the yogurt culture is made from the same components as the milk. Production Method: The milk obtained from sheep that graze on plants in the local region is first filtered twice through cloth strainers, then boiled over a wood fire in either copper or aluminum cauldrons. During the boiling process, the milk is stirred with stirring tools to help release steam, which results in a denser and longer-lasting yogurt. Once the milk reaches a boiling point, it is transferred to clean cauldrons to cool by removing it from the heat. The ideal fermentation temperature is achieved by cooling the milk to between 36 - 38˚C. For every 5 kg of milk, 100-120 g of yeast is sufficient. The culture used for Eşmekaya Yogurt is made from the yogurt’s own components. To prepare the culture, a small amount of yogurt from the previous day is taken and thoroughly whisked with a small quantity of milk cooled to 36 - 38˚C in the cauldron. This mixture is then added to the milk. The resulting homogeneous mixture is poured into food-grade containers made from clay, metal, or plastic that are safe for food contact. The containers are covered with a clean cloth and left to ferment for 2.5-3 hours at room temperature. After fermentation, the tops of the yogurt containers are opened and the yogurt is left to cool. The cooling process typically takes between 6 to 8 hours, depending on the seasonal conditions. Once cooled, the yogurt is stored in the refrigerator for another 6 hours and is then ready for consumption.