Susurluk Ayran Product Description and Distinguishing Features: Susurluk Buttermilk is a unique regional drink originating from the Susurluk district in Balıkesir, Turkey. Its preparation and flavor set it apart from traditional buttermilk, making it a special delicacy in Turkish cuisine. The buttermilk is extracted from a refrigerated boiler using a small electric motor and quickly poured back into the boiler through a narrow tube, or it can be manually poured from a bucket held high to create a foamy layer on top. The salt content is kept very low. This beverage contains no additives. Susurluk Buttermilk is produced by fermenting natural yogurt with precise amounts of yogurt, salt, and water. Its distinctive foam results from using yogurt made without removing the natural fat and cream. Susurluk Buttermilk has become a cultural emblem of the region and is recognized as a traditional Turkish drink, especially locally. Its origins date back to the 1950s when it was traditionally prepared in churns, giving it a rich taste and creamy foam. The popularity of Susurluk Buttermilk has even gained international attention. The annual "Susurluk Ayran Festival" celebrates this exceptional beverage. Located along the Bursa-Izmir highway with many rest stops, Susurluk has become a favorite refreshment for travelers and residents alike during their visits to the area's facilities and eateries. Production Method: The primary component of Ayran is yogurt. This yogurt is a dairy product made solely with natural yogurt cultures, without any additives. For the rich flavor and thick foam characteristic of Susurluk Ayran, the raw cow’s milk used in yogurt production must have a high fat and dry matter content. The milk should retain its natural fat because milk fat plays a crucial role in creating the foam and enhancing the taste of Ayran. No chemicals are added, ensuring the product remains completely natural. Milk from sick animals or those treated with antibiotics is avoided, as it prevents proper fermentation. Yogurt Production Process and Composition for Susurluk Ayran: After milking, cow’s milk is filtered, and its fat and dry matter levels are measured. The fat content in regular cow’s milk varies depending on the season and feeding conditions, averaging between 3.3-3.5%, while the dry matter content ranges from 9-12%. To maintain the milk’s nutritional qualities, it is pasteurized at a temperature between 80-85°C without boiling. Following pasteurization, the milk undergoes vacuum treatment to remove excess water or natural cream is added to increase the dry matter to a minimum of 13% and the fat content to at least 3.8%. The treated milk is then left to rest in a clean environment with no added preservatives or chemicals. During fermentation, the milk is kept at 45°C in summer and 48-50°C in winter until it reaches the desired state. The milk, inoculated with 1% natural yogurt culture, ferments in approved containers such as buckets or drums for 2.5 hours in summer and 3 hours in winter at 40-48°C in the incubation room. Once the acidity (pH) reaches between 4.60 and 4.80, the yogurt is aerated for 15-20 minutes, allowed to stand at room temperature briefly, then transferred to cold storage. After resting for at least 48 hours at 2-4°C, it is ready to be marketed as authentic Susurluk Ayran. Ingredients and Production Process of Susurluk Ayran: - 10 kg of yogurt - 8 to 9 liters of water - 2 tablespoons of salt To prepare Susurluk Ayran, 10 kg of full-fat yogurt, 8 to 9 liters of water, and 2 tablespoons of salt are combined in large buckets. The yogurt used must retain its cream layer, as the cream is mixed in during the production process. Salt is a vital ingredient that enhances the flavor and aroma of Ayran. Water is essential for adjusting the texture and overall taste. The ingredients are blended either mechanically or by hand until the Ayran reaches the perfect consistency, which creates the signature foam that distinguishes Susurluk Ayran. After mixing, the Ayran is poured into barrels and stored in cold storage or refrigeration at temperatures between 0 and 4°C. To preserve the distinctive foam, the circulation machine should operate for 5 minutes every hour, or the foam can be maintained by transferring the Ayran back and forth between containers. This process ensures the foam’s persistence, keeping the Ayran fresh and ready to serve. The ideal temperature for serving is between -1°C and 2°C.