Esmekaya Yogurt Product Description and Distinctive Features: Eşmekaya Yogurt is produced from the milk of sheep that are nourished by plants within the geographical region. It has a protein content of 6.2% ± 0.4, and a fat content of 8.5% ± 0.5. It has a very thick consistency. While Eşmekaya Yogurt is typically produced between April and June, it is also produced throughout approximately 12 months of the year. The dominant winds from the Tuz Lake Basin, which blow from spring until the end of September, impart a unique flavor to Eşmekaya Yogurt by adding aroma to the endemic plants, grasses, and forage plants in the region. Various endemic plants such as gökbaş, yağlıca, pıtırak, tilki kuyruğu, güvenik, yabani buğday, kangal sitili, yavşan otu, keme otu, yabani yonca, tosbağa otu, üzerlik, keçi biciği can be found in the vegetation of Eşmekaya. The acid content of the milk obtained from sheep nourished by these plants is 0.18%, the fat content is 9%, and the density is 1.03%. These characteristics of the milk give Eşmekaya Yogurt a non-flowing, thick consistency. The yogurt's culture is also made from its own components. Production Method: The milk obtained from sheep nourished by plants within the geographical region is filtered twice through cloth strainers and then boiled over a wood fire in copper or aluminum cauldrons. During the cooking process, the milk in the cauldron is stirred with stirring devices. The purpose of stirring the milk in the cauldron is to release air steam from the milk, obtaining a denser and longer-lasting yogurt. When the milk in the cauldron reaches the boiling point, it is transferred to clean cauldrons to cool by lowering it from the fire. The ideal temperature for fermentation is achieved by lowering the temperature to 36 - 38˚C. For 5 kg of milk, 100-120 g of yeast is sufficient. The culture for Eşmekaya Yogurt is made from its own components. For this, a small amount is taken from the Eşmekaya Yogurt produced the previous day, and after thorough whipping with a small amount of milk cooled to 36 - 38˚C in the cauldron, it is mixed into the milk. The homogeneous mixture obtained is poured into food-grade containers made of clay, metal, or plastic, ensuring contact with food. The containers are covered with a clean cloth and left to ferment for 2.5-3 hours at room temperature. After fermentation is complete, the yogurt's tops are opened, and they are left to cool. The cooling process takes between 6 to 8 hours depending on seasonal conditions. After cooling, it is stored in the refrigerator for 6 hours and is ready for consumption.