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SALTED WHITE

Antakya Salted Yogurt

ALCHEMY

Yogurt is cooked over low heat, stirring constantly. As the water evaporates, its consistency thickens and its color turns creamy. Salt is added as a preservative seal. Thanks to this process, jarred yogurt can be stored for months without spoiling.

GOAT’S SIGNATURE

The original version is always made with goat's milk because its aroma and fat structure are unique to this cooking process. Modern factory-made products that use cow's milk and starch-based thickeners damage this unique sour taste and rich texture.

BASE INGREDIENT

Salted yogurt is like a "broth." From Spinach Borani to Kumbursiye soup, from Ali Nazik to the olive oil-based breakfast dish, it's the hidden hero of Antakya cuisine. It adds both acidity and a creamy consistency to the food.

Understand the principles to understand how a simple ingredient becomes a way to hold on.

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