
Çökelek (Azerbaijani:Şor) is afermented and acid/heat coagulatedfresh cheese fromTurkey andAzerbaijan.[1] It can be produced from heating fermentedbuttermaking by-products such asbuttermilk (yayıkaltı), thoughskimmed milk yogurt can also be used as a starting material.[1][2] It can also be obtained fromyayık ayranı through heat exposure.[3] Despite its similar appearance, it is distinct fromLor, a form ofcurdled whey product similar tocottage cheese.Keş,[4]şor,[5]ekşimik[6] andminci are different local names associated with çökelek.
According toSevan Nişanyan,çökelek is etymologicallyTurkish in origin. It has been postulated that çökelek had derived from the verbçök- (to coagulate, to sit in Turkish) and the suffix-ak/-ek. Oldest written record about the cheese could be dated to 15th century.[7]
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