Çökelek facts for kids
_pide_(cropped).jpg)
Çökelek is a special kind of fresh cheese from Turkey and Azerbaijan. It's made using a process called fermentation, which means tiny helpful microbes change the milk. It's also made by heating milk products until they curdle, or clump together.
In Azerbaijan, this cheese is also known as Şor. Çökelek is a popular ingredient in many traditional dishes in both countries.
Contents
What is Çökelek?
Çökelek is a type of fresh cheese. It's not aged like cheddar or Swiss cheese. Instead, it's ready to eat soon after it's made. It has a soft, crumbly texture.
How is Çökelek Made?
Çökelek is often made from leftover liquids from making butter. These liquids are called buttermilk. Sometimes, it's also made from yogurt that has no fat, called skimmed milk yogurt.
The process involves heating these fermented milk products. When heated, the milk proteins clump together. This forms the soft cheese curds that become Çökelek. Another way to make it is by heating a special drink called yayık ayranı.
Çökelek vs. Lor
You might hear about another cheese called Lor. While Çökelek and Lor look similar, they are different. Lor is made from whey, which is the watery part left after milk curdles. Çökelek, however, is made directly from fermented milk products like buttermilk or yogurt. Think of it like this: they are cousins, but not twins!
Other Names for Çökelek
Çökelek has many different local names depending on the region. Some of these names include:
- Keş
- Şor (especially in Azerbaijan)
- Ekşimik
- Minci
These names all refer to a similar type of fresh, crumbly cheese.
Where Does the Name Come From?
The name Çökelek comes from the Turkic languages. Experts believe it comes from the Turkish verb çök-. This verb means "to coagulate" or "to sit down." This makes sense because the cheese forms when milk proteins coagulate and settle. The earliest records of this cheese date back to the 15th century.
