Silivri Yogurt Description and Distinguishing Features of Silivri Yogurt: Silivri Yogurt is made from a blend of cow, sheep, and buffalo milk, typically combining either 50% cow and 50% sheep milk or 50% cow and 50% buffalo milk. It features a yellowish hue, a rich and creamy texture, and a thick, coarse cream layer on top. Silivri Yogurt is produced through two main methods: traditional and industrial. The fermentation process uses a starter culture at a concentration of 1.5-3%. The yogurt undergoes a prolonged pasteurization, followed by a secondary heating step called "cream cooking." These region-specific techniques give Silivri Yogurt its characteristic creamy layer. The Silivri Yogurt that is fermented in glass or clay vessels is also sold directly in those same containers. The tradition of Silivri Yogurt dates back to the 1870s. Yogurt produced in factories dedicated solely to yogurt-making in Silivri was shipped by sea to Istanbul for distribution. Due to complaints about the cream layer spoiling from agitation during transport, special region-specific techniques were developed to protect the cream. Since the 1930s, Silivri Yogurt has been delivered to major cities like Izmir and Ankara, with its fame strongly linked to its geographical origin. Traditional Production of Silivri Yogurt: The traditional production of Silivri Yogurt occurs in yogurt factories that consist of two distinct areas: the boiler room, where the milk is heated, and the fermentation room, positioned side by side at a height of 30-40 cm, known as the "karavana stoves." Once acidity tests are performed on the milk delivered to the factory, it is strained through a cheesecloth or fine sieve before being poured into cooking boilers. The milk is stirred continuously and vigorously using special wooden paddles called "pala" to prevent it from sticking to the bottom. It is then pasteurized at 84-90 °C for about 150 minutes. During this stage, a significant amount of water evaporates, which raises the milk’s dry matter content. After pasteurization, the milk is poured into glass or clay containers of varying sizes (1, 2, 3, or 5 kg depending on preference). The filling is done from a height, creating foam that helps form a frothy and distinct cream layer. These containers are then placed into copper or stainless steel basins filled with water, ensuring that the water level reaches just above the midpoint of the containers. Containers of similar height are grouped in the same basin. To develop the unique character of Silivri Yogurt, a second heating process called "cream cooking" is applied by lighting a fire beneath the basins. The temperature is maintained around 70 °C for 30-60 minutes. During this time, fat rises to the surface, creating a thick cream layer atop the containers. After this, the fire is extinguished, and the milk cools naturally to the fermentation temperature of approximately 42-43°C. Once the cream layer is set, a prepared starter culture is carefully injected into the milk at a ratio of 1.5-3% using a syringe, taking care not to disturb the cream on top. The basins holding the containers are covered with clean cloth covers, windows are closed, and the milk is left to ferment for about 3-4 hours. After fermentation is complete (checked by coagulation or yogurt formation), the covers are removed, windows are opened, and the yogurt is allowed to cool thoroughly. Once cooled, the yogurts are stored in cold rooms at 4±2 °C for a minimum of 6 hours. Then, the containers are sealed with plastic covers, organized in crates, and prepared for shipment. The transport of yogurt is carried out using vehicles equipped with cold storage maintaining the 4±2 °C cold chain until the product reaches consumers. Traditionally produced Silivri Yogurt has a shelf life of 15 days if the cold chain remains uninterrupted. Upon arrival at the production facility, the milk undergoes tests for acidity, fat content, dry matter, and antibiotics. Milk that passes inspection is then cleaned and separated using a separator. For batches made exclusively from cow’s milk, standardization of dry matter and fat is carried out. The milk is preferably heated under vacuum to a temperature between 75-85 °C, ensuring the fat-free dry matter reaches at least 10% and the fat content increases to 4%. This step is skipped when using mixtures of buffalo and sheep milk. The standardized milk is then pasteurized at 90-95 °C for 30 minutes. The hot pasteurized milk is filled into glass or clay containers (sizes may be 0.5, 1, 3, or 5 kg) while still warm. The yogurt containers are placed on four-tiered stainless steel yogurt trolleys and moved to the fermentation room. Prior to filling, hot air fans are activated to heat the room to a temperature of 45-50 °C. These fans continue to operate throughout the entire filling process to maintain the temperature. The filling process into the containers is performed by lifting the filling hose or pipe upwards and pouring the milk from a height to create a foam layer. Once filling is complete, the doors and windows of the fermentation room are closed, and the temperature is kept above 50 °C using hot air fans. The rooms with containers filled with hot milk are heated by the fans for a minimum of 2 hours. This step is essential for developing the distinctive thick and rough cream layer characteristic of Silivri Yogurt. After this period, the steam valves of the room fans are shut, ventilation fans are activated, and the milk is allowed to cool naturally until it reaches the fermentation temperature of 45-48 °C. A pre-prepared starter culture at a rate of 1.5-3% is then added carefully to the milk with the cream layer intact, using a fermentation gun inserted about 2-3 cm from the container’s edge. The ventilation fans are switched off, and the room temperature is adjusted to 42-45 °C with hot air fans running. After approximately 2-3 hours (when pH reaches 4.6), fermentation concludes, the hot air fans are turned off, ventilation fans turned on, and the yogurt is rapidly cooled to room temperature. The yogurt containers on trolleys are then transferred to cold storage rooms and cooled at 4±2 °C for at least 6 hours. Following cooling, the containers are sealed with plastic covers, organized in crates, and prepared for shipment. The yogurt is transported in vehicles equipped with cold storage maintaining the 4±2 °C cold chain until it reaches the consumer. The shelf life of industrially produced Silivri Yogurt is 20 days if the cold chain remains unbroken.