Manda yoğurdu is the Turkish name for water buffalo milk yoghurt, valued for its pure white colour and dense, spoonable body. This 7% fat tub is made from buffalo milk and starter culture only, according to the pack, and is produced in Bulgaria and packed under the Best Farm name. The result is a rich, gently sweet yoghurt that tastes rounder and creamier than everyday cow's milk yoghurt.
In a Turkish kitchen it belongs on the breakfast table with honey and walnuts or fruit preserves, and it makes a thick base for cacık and haydari. A spoonful over manti, stuffed vegetables or grilled meat adds a cool, creamy contrast, and it can be hung in a muslin cloth to make an even thicker strained yoghurt for spreads and desserts.
Keep the tub refrigerated at 2-6 °C. Once opened, the label advises eating it within 3 days and by the date shown on the pack. The pack carries a halal mark, and the nutrition panel lists about 98.6 kcal per 100 g.