| Project No | KÜN.2019-BAGP-006 |
| Project Title | Investigation of the Use of a Local Product, Kalaba Yogurt, in Cheesecake and Tiramisu Desserts |
| Project Director | Asst. Prof. Dr. Ezgi Demir Özer |
| Researchers | Res. Asst. Mustafa Kadir Esen, Lecturer Melih İçigen |
| Project Type | Scientific Research and Development Project (BAGP) |
| Affiliated Unit | School of Applied Sciences |
| Duration (Months) | 12 |
| Project Summary | The importance of local foods in gastronomy is increasing worldwide. Various local dairy products are produced in the Cappadocia region, where nature and history blend most beautifully. Kalaba yogurt, also known as “yüz yoğurdu” or “makine ağzı,” is a traditional dairy product produced in small dairies and homes in the Kalaba town of Avanos district in Nevşehir. It is typically consumed as a breakfast item and remains unique to the region. Investigating this dairy product’s production stages and physicochemical properties and applying it scientifically to recipes is expected to enhance its gastronomic value. Tiramisu, one of the most famous desserts of Italian cuisine, is traditionally prepared with mascarpone cheese or, in alternative recipes, labneh cheese. Cheesecake is another dessert usually made with labneh or mascarpone cheese. This study aims to explore the potential of using Kalaba yogurt as a substitute in the recipes of these globally recognized desserts, Cheesecake and Tiramisu, and to determine the product’s qualities. As a result, the study will contribute to the globalization of a local product and increase its commercial value. |
Investigation of the Use of a Local Product, Kalaba Yogurt, in Cheesecake and Tiramisu Desserts
