Çökelek Cheese

What Is Çökelek?

Çökelek is a fresh Anatolian cheese obtained by heating and curdling the buttermilk left over after butter is separated in a churn, or strained yogurt. In some regions it is also called keş, ekşimik, or minci.

Although it resembles curd cheese (lor) in appearance, it is produced from a different raw material; its texture is drier and more crumbly, and its taste is more sour.

Nutritional Values of Çökelek

Çökelek is a low-to-moderate-fat, high-protein cheese; 100 g contains about 150 kcal of energy and 16 g of protein. Exact values may vary depending on the production method and fat ratio.

What Are the Benefits of Çökelek?

With its high protein and relatively low fat ratio, it is a type of cheese considered part of a balanced diet.

This information is general; çökelek is a food, not a substitute for medical treatment.

How to Choose Çökelek

When buying fresh çökelek, attention should be paid to a pleasant smell and a texture that is crumbly but not overly dry.

• The color should be cream-white, with no yellowing or darkening.
• There should be no moldy smell or spots.
• Buying from local markets with a recent production date is preferred.

How to Store Çökelek

Çökelek retains its freshness for about 1 week in a closed container in the refrigerator. For longer storage it can be lightly salted and dried; this way its shelf life extends noticeably.

Using Çökelek in the Kitchen

Çökelek is most often mixed with egg and parsley and used as a filling for pide and börek; it also appears on breakfast cheese boards.

How to Make Çökelek Pide?

Çökelek is mixed with egg, finely chopped parsley, and onion if desired; it is spread over rolled-out pide dough and baked in the oven. Adding a small amount of kaşar or white cheese to the mixture is also common.

Which Recipes Use Çökelek?

Çökelek pide, çökelek börek, and a breakfast çökelek plate are the best-known uses; in some regions it is also added to soups.

Frequently Asked Questions

Are çökelek and lor cheese the same?

No, although they look similar, they are produced from different raw materials; lor is made from whey, while çökelek is obtained from ayran/buttermilk.

Where is çökelek found?

It is sold fresh in many regions of Turkey, especially in village markets and greengrocers; it can also be found in large supermarkets.

How is çökelek stored, can it be frozen?

Short-term storage is done in the refrigerator; for longer storage, salting and drying is recommended, while freezing is not preferred as it can spoil the texture.

Is çökelek salty?

Its fresh form is usually lightly salted or unsalted; çökelek dried for storage purposes is salted more heavily.

What is added to çökelek pide?

Egg and parsley are usually added; onion, kaşar cheese, or white cheese can also be mixed in if desired.