Kandıra Dart Description and Distinctive Features of the Product: Kandıra Dartısı is a traditional dairy product made by cooking the cream extracted from raw cow's milk. While it is often enjoyed as part of a hearty breakfast, it is also used as a rich sauce for dishes like rice, pasta, and keşkek, or as a cooking fat in meals and pastries. This unique product has a dual composition — part granular, part oily — and features a porous, uneven texture. Because Kandıra Dartısı solidifies under cold storage, it is not consumed cold; it must be lightly warmed before serving to achieve its ideal consistency and flavor. When ready for consumption, Kandıra Dartısı contains a dry matter content ranging between 82.77% and 87.58%, a protein level of 8.19% to 8.93%, and a fat content ranging from 64.82% to 69.88%. Kandıra Dartısı has a deep-rooted history that stretches back to ancient times and plays an important role in the culinary traditions of the Kandıra district. The unique preparation technique used in making this product is closely tied to the region, linking its distinctive reputation directly with its geographical origin. Production Method: From 10 kg of raw milk, around 500 g of milk cream can be extracted, which yields approximately 300 g of Kandıra Dartısı. Ideally, milk sourced from the Kandıra region is used for its production. Ingredients for Kandıra Dartısı: - 10 kg of fresh cow's milk - 1.5 g of salt First, the raw milk is filtered and then left to rest at 4°C for 12 to 14 hours, allowing the cream to rise to the surface. This cream is then gathered and placed over low heat while being stirred continuously. Once the mixture reaches 100–101°C, it begins to thicken. During this stage, salt is added. As the cream continues to boil, the milk fat separates from the protein and other milk solids, creating a thicker, more textured mixture. The process is maintained at 107–111°C until the solids turn from light yellow to brown and take on a porous structure. Once the cooking is complete, the mixture is transferred onto a cold surface to stop further roasting of the milk solids. The final product is poured into storage containers and left to cool to room temperature. Upon cooling, the product partially solidifies, forming a layered structure with milk fat on top and protein-rich sediment on the bottom. It is stored at 4°C in the refrigerator. Before serving, Kandıra Dartısı should be slightly heated, as it is not consumed cold.