Yayık ayranı

[1] Lactic acid bacteria isolated from yogurt, fermented butter and yayık ayranı encompass Lactobaccillus delbrueckii subsp.

[3] Traditional Turkish churns for butter and buttermilk production are made of various materials such as animal skin (dried and boiled goat or sheepskin), wood barrels, earthenware or metal, although in modern times electrically driven churns has become popular.

[1] Mechanical force needed for churning process can also be provided by riding animals such as horses and mules.

This method of production is observed especially among nomadic pastoralist communities during seasonal yaylak migrations.

[4] There are also older reports stating that local communities in Turkey were using washing machines as churns.