Balikesir Hosmerim Dessert Product Description and Distinctive Features: The traditional dessert "höşmerim" holds great importance in indicating cultural richness. Although it is recognized in the Central Anatolia and Black Sea regions, its true origin is Balıkesir, and it has been passed down from the Ottoman period to the present day. The preparation method of Balıkesir Höşmerim is distinct from similar desserts in other regions. Unlike other areas where höşmerim dessert may have natural origins, it has become a well-known product in Balıkesir for many years due to cultural reasons. It is renowned as Balıkesir Höşmerim Dessert. Generally, höşmerim dessert is made by boiling unsalted cheese, sugar, semolina, egg yolk, and coloring agents.When evaluating the proportions of the total ingredients in höşmerim dessert as a percentage, it consists of 50% raw milk, 40% sugar, 9% semolina, 0.98% egg yolk, and 0.01% coloring agents (riboflavin/tartrazine). Production Method: The production process begins by taking 100 kg of fresh raw milk and fermenting it with 20-25 grams of cheese culture. The milk is allowed to coagulate for 20-25 minutes, forming curds. After the coagulation process, which aims to transform the milk into fresh cheese, a mixing apparatus (wire mixer) is used to break and disperse the curds. The purpose of breaking the cheese is to ensure that the cheese particles formed during this process are separated into small pieces that will be distributed throughout the dessert rather than remaining in large chunks. While stirring, the resulting whey is heated, and once heated, 20-25 egg yolks are added and stirred in. The mixture is then brought to a boil. When it reaches 65 degrees Celsius, 70 kg of sugar is added, and the mixture is continuously stirred until the sugar dissolves, reaching a temperature of 85 degrees Celsius. At this point, 10-15 kg of semolina is added, and the mixture is cooked for one to one and a half hours. After the cooking process is complete, the heat is turned off, and the mixture is left to rest for 10-15 minutes.Once the resting period is over, the hot mixture is packaged and left to cool. In this way, it becomes ready for serving.