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...de from the [[milk]] of [[domestic buffalo|water buffalo]]s in the East or of [[cow]]s in the West. ...(food)|ferment]]) for several hours or days. Kaymak has a high percentage of [[milk fat]], typically about 60%. It has a thick, creamy consistency (not

...e]] and its characteristic tang. Dairy yoghurt is produced using a culture of [[Lactobacillus delbrueckii subsp. bulgaricus|''Lactobacillus delbrueckii'' ...Turkish alphabet|a variant of the Arabic alphabet]] until the introduction of the Latin alphabet in 1928. In older Turkish, the letter denoted a [[voiced