Turkish cuisine is unthinkable without yogurt. It is a great pairing for almost every dish, and if the meal doesn't already contain yogurt, it is usually served in a small bowl to accompany meals. Cacık dip (or as the Greeks call it, tzatziki) and ayran, a savory yogurt drink that is a staple alongside sodas at every restaurant or fast food joint, are just two of the most widely known Turkish yogurt creations.

As refreshing as yogurt is, especially in the hot summer months, it is much more than that. Thanks to its probiotic-rich nature, it has countless health benefits.

In fact, doctors recommend anyone experiencing problems in the gut – be it cramps, bloating, diarrhea or constipation – get in the habit of consuming yogurt on a daily basis to balance out the good bacteria in the intestines. Yogurt also contains high amounts of protein and riboflavin (vitamin B2), which our bodies need for growth, folic acid to help produce healthy red blood cells and calcium to build and maintain strong bones and teeth, says Internal diseases and nephrology specialist Tevfik Rıfkı Evrenkaya, stressing that all of these collectively support our immune system to fight off diseases, especially in times of COVID-19.

However, just because yogurt is scientifically proven to aid health does not mean all brands and products are created the same. Evrenkaya advises people to avoid the sugary versions sold in shops and instead turn to plain and probiotic-enriched yogurts. If the urge hits for something sweet, fruit and honey not only make a great sweet addition but also give an added bonus of vitamins and antioxidants. Evrenkaya also pointed out that yogurt is a great source of vitamin D, which plays an important role in our bone and muscle health and regulating our mood. With shorter winter days and more time spent inside due to lockdown, vitamin D deficiencies are on the rise. So eating a cup of yogurt a day could help you boost levels of the sunshine vitamin in your blood.

How to make yogurt at home

Our ancestors likely created yogurt by accident while storing milk in animal guts. The word "yogurt" itself is of Turkish origin and comes from the old Turkish "yogur", meaning "to combine" or "thicken." The word was first recorded in the Buddhist drama Maitrisimit as yogurt and later surfaced in its Old Uighur translation as well before spreading across the globe.

Though its etymological history is long and much more complex, making this food item is not as hard; one just has to be mindful of the ingredients.

The milk: Unfortunately, you can’t pick up the pasteurized variety you use in your coffee from your nearest supermarket, as that will not have the good bacteria needed to make yogurt. The milk needs to be unpasteurized and luckily, you are likely to find it in health shops or even at some bakkals (Turkish small neighborhood shops), which tend to have regular visits from the local milkman on certain days.

With the milk sorted, now you'll need the heart of the recipe.

The yogurt culture: If you like more mildly flavored yogurts, you can actually use a bit of your preexisting yogurt to ferment the milk. Yet, this will prove a challenge if you are not living in Turkey. I remember vividly how my mother tried to do the same in Germany 20 years ago, but apparently, the ones sold there were so "unprobiotic" (meaning no live cultures) that the milk couldn’t react to it. Only one specific yogurt from the local "Turkish" store did the trick. To make sure your yogurt has the necessary cultures you are looking for, make sure it is labeled as probiotic, which means it will be on the pricier side but will be a one-time purchase.

Some specialty stores may also directly sell the cultures themselves. If they give instructions, you should probably stick to those instead of the ratio I’ll be providing here.

If you are accustomed to the Turkish way of life and have strong neighborly connections, you can also ask them for a cup or spoon of yogurt. I knew my neighbor had some super sour yogurt, which is perfect for making ayran, so I asked for a bit, and they happily gave some. Of course, with such intense flavors, you can use even less to add to your milk. My grandmother always says that even the tip of a knife can be enough to make yogurt – though her cultures were always the most sour of all.

Ingredients