bozmaç

Bozmaç is a fermented dairy product originating from Turkey, particularly popular in the Eastern Anatolia region. It is a type of yogurt, but with a distinct texture and flavor due to its specific preparation method.

Traditionally, bozmaç is made from sheep's milk or a mixture of sheep and cow's milk. The milk is first heated and then cooled to a specific temperature before a starter culture is added. Unlike standard yogurt, the fermentation process for bozmaç is allowed to continue for a longer period, often several days, and at a slightly warmer temperature. This extended fermentation contributes to its thicker consistency and more pungent, tangy taste.

The resulting product is a thick, creamy substance that can range in color from white to a light yellowish hue. It is often consumed as is, served as a side dish with meals, or used as an ingredient in other dishes. Sometimes, salt is added during the fermentation process, creating a more savory and salty version. Bozmaç is valued for its rich protein content and potential probiotic benefits, reflecting the long-standing tradition of dairy fermentation in Turkish cuisine.