Turkish Dairy Guide: Yogurt, Ayran & Kaymak

Dairy sits at the heart of the Turkish table. A bowl of thick yogurt beside a pilaf, a cold glass of ayran with grilled meat, a spoonful of kaymak melting over warm bread with honey — these are daily rituals, not occasional treats. The good news for anyone in the UK is that the full range of authentic Turkish dairy is now easy to get delivered, and this guide walks you through what each product is and how to use it well.

Turkish Yogurt: Thicker, Tangier, More Versatile

Turkish yogurt is noticeably tangier and denser than most supermarket yogurt in Britain, and it is treated as an ingredient as much as a food in its own right. The everyday choice is a natural set yogurt around 3 to 3.5 percent fat — a village-style yogurt such as Yayla's 3 percent tub is perfect spooned over rice, stirred into soups or served plain with dinner. For a richer bowl, Afyon-type creamy yogurt develops a delicate cream layer on top and is a favourite with honey or fruit for breakfast.

Suzme: The Strained Yogurt You Should Know

Suzme (strained) yogurt is Turkish yogurt with much of the whey removed, giving a dense, almost cream-cheese texture and around 10 percent fat. Brands like Yayla and Aytac both offer 1kg tubs of strained yogurt, and it is the correct base for cacik, haydari and other meze dips because it will not turn watery when you add cucumber or garlic. It also makes an outstanding marinade for chicken and holds up beautifully as a dollop on hot dishes like manti or iskender.

Ayran: Turkey's National Drink

Ayran is simply yogurt whisked with water and a pinch of salt, but the result is far more than the sum of its parts — a cooling, savoury drink that cuts through rich food like nothing else. It is the classic partner for lahmacun, kebabs and borek. Ready-made bottles save you the whisking: a litre of natural ayran covers a family meal, small 250ml cups are ideal for lunchboxes, and mint ayran adds a fresh twist that works especially well in summer. A sourer, village-style ayran exists too, for those who like a sharper edge.

Kaymak: The Crown of Turkish Breakfast

Kaymak is Turkey's clotted cream — thick, silky and traditionally made by slowly simmering rich milk until a dense cream layer forms. The iconic way to eat it is with honey (bal kaymak) on fresh white bread or simit at breakfast, and it is also the traditional topping for baklava and warm kunefe. Look for clotted cream tubs from brands like Melis, or clotted yogurt cream, which has a gentle tang somewhere between kaymak and yogurt and is wonderful on toast.

Labne and Cream Cheese

Labne is a soft, spreadable strained-yogurt cheese with a fresh, mildly tangy flavour. Yayla's labne cream cheese spreads like a dream on bagels and simit, works as a lighter alternative to butter, and whips into dips with herbs, garlic or chilli flakes in seconds. It is a staple of the Turkish breakfast spread alongside olives, tomatoes and cucumber.

Storage and Buying Tips for the UK

All of these are chilled products, so plan to refrigerate them as soon as your delivery arrives and use opened tubs within a few days. Yogurt keeps longest; kaymak and clotted creams are best eaten fresh while the texture is at its peak. Buying your Turkish dairy from a specialist grocer like Turkish Online Market means the brands, fat levels and textures are the genuine article — the same tubs you would find in a bakkal in Istanbul, delivered across the UK.