Susurluk Ayran Product Description and Distinguishing Features: Susurluk Buttermilk is a regional beverage specific to the Susurluk district in Balıkesir, Turkey. Its production and taste differ from classic buttermilk, making it a distinctive item in Turkish cuisine. Buttermilk is drawn from a refrigerated boiler using a small electric motor, and it is rapidly poured back into the boiler through a narrow tube, or manually poured from a bucket at a height to create foam on top of the buttermilk. Additionally, the amount of salt is minimal. The product does not contain any additives. Susurluk Buttermilk is made by fermenting natural yogurt with the right proportions of yogurt, salt, and water. Its most significant feature is the foam, attributed to making yogurt without removing its natural fat and cream. Susurluk Buttermilk has become a symbol of the region and is considered a traditional beverage in Turkish culture, particularly in the local area. It dates back to the 1950s and is known for being made traditionally in churns, resulting in a flavorful and foamy buttermilk. The fame of Susurluk Buttermilk has even reached international recognition. The "Susurluk Ayran Festival" is organized annually in honor of this unique beverage. Situated along the Bursa-Izmir highway with numerous rest stops, Susurluk has become a preferred beverage for travelers and locals during breaks at the district's facilities and establishments. Production Method: The main ingredient of Ayran is yogurt. Yogurt is a dairy product produced using only natural yeast (yogurt) without any additives. For the delicious taste and abundant foam of Susurluk Ayran, the raw cow's milk used in yogurt production must have a high fat and dry matter ratio. The milk used should not have its fat removed, as milk fat contributes to the foam and taste of Ayran. No chemical substances should be added, and it must be entirely natural. Milk from sick or antibiotic-treated animals is not used as it will not ferment properly.Content and Production Technique of Yogurt Used in Making Susurluk Ayran: After milking, cow's milk is strained, and the fat and dry matter ratios of the strained cow's milk are determined. The fat content of milk from a regular cow varies seasonally and according to feeding conditions, averaging around 3.3-3.5%, while the dry matter ratio is around 9-12%. To preserve the nutritional value of the milk, it is pasteurized at a maximum temperature of 80-85°C without boiling. After pasteurization, the milk is passed through a vacuum unit to remove excess water or by adding natural cream to raise the dry matter ratio to at least 13% and the fat ratio to at least 3.8%. The processed milk is then left to rest in a hygienic environment without adding any chemicals or preservatives. During the fermentation process, the milk is kept at 45°C in the summer and 48-50°C in the winter until it reaches the desired temperature. The milk, containing 1% natural yogurt yeast, is then fermented in approved packaging materials (bucket, drum, etc.) for 2.5 hours in the summer and 3 hours in the winter at 40-48°C in the incubation room. After fermentation, when the acidity level (PH) reaches 4.60 - 4.80, it is aerated for 15-20 minutes, left in a room at room temperature, and then transferred to a cold storage room. After resting for at least 48 hours at 2-4°C, it is ready to be presented to the market as Susurluk Ayran. Content and Production of Susurluk Ayran: Required ingredients and quantities: - 10 kg yogurt - 8-9 liters of water - 2 tablespoons of salt For the production of Susurluk Ayran, 10 kg of yogurt, 8-9 liters of water, and 2 tablespoons of salt are placed in buckets. The yogurt used in making Ayran should be full-fat, and the cream layer of yogurt should not be removed. The yogurt is melted along with the cream during Ayran production. Salt is an essential ingredient added to provide the desired taste and aroma. Water plays a crucial role in achieving the desired consistency and taste of Ayran. The yogurt, salt, and water in the bucket are mixed by machine or manually until Ayran reaches the desired consistency. This mixture produces the unique foam of Susurluk Ayran. The mixture is then transferred to barrels and stored in a cold storage room or refrigerator at 0 to 4°C. Before serving Susurluk Ayran, the circulation machine should run for 5 minutes every hour, or the foam can be maintained by pouring it from one container to another. This ensures the continuity of the unique foam of Susurluk Ayran, making it ready for presentation at any time. The ideal serving temperature is between -1°C and 2°C.