Turkey is the land of yogurt in all its glory and variety. Yogurt is served alongside your kebab or as a salad with chopped cucumber in it or mixed with aubergine and garlic as a mezze. It may appear cooked with rice and spinach, or as 'mountain soup' [yayla corbasi] with a dash of fiery red pepper and dried mint to garnish it; and finally many cakes and desserts have yogurt as an ingredient.
And then there is ayran, a drink made of yogurt mixed with water and a tiny pinch of salt. This is the most refreshing drink in the scorching heat of summer. The yogurt can be made from cow, sheep or goat milk.
The photo shows the size of pots and pails of yogurt which would last a Turkish family two or three days. I put a four-pack of western style yoghurts next to one pot to compare....
Sütas, Icim, Pinar, Yorsan,.... They are all good brands and are deliciously creamy to eat - but Turkish housewives prefer to make their own yogurt, which is far superior. So it should be, given that they first developed yogurt making when they were still a nomadic people in Central Asia over a thousand years ago.