Karapınar Sheep Yogurt

Karapınar Sheep Yogurt is a product registered with a geographical indication by the Turkish Patent and Trademark Office on 05.09.2025. It is a type of yogurt produced by fermenting milk obtained from sheep raised in the Karapınar district of Konya. The majority of these sheep, more than 50 percent, are of the Merino crossbreed. Other breeds include Merino, Akkaraman, Akkaraman crossbreed, and Anatolian Merino. The product has a long history within its geographical boundaries and holds an important place in Karapınar cuisine. Its production possesses characteristics unique to this geographical area.

The fresh sheep milk used in the production of Karapınar Sheep Yogurt has the following properties:

• Fat content: 6.00–8.00%
• Acidity: 0.30–0.50%
• Density: 1.027–1.040 g/cm³
• Non-fat dry matter: 10–12%
• Protein: 5.10–6.10%

The characteristics of Karapınar Sheep Yogurt itself are as follows:

• Moisutre content: 75–80%
• Titration acidity: 0.8–1.48%
• Fat: 7–13%
• Carbohydrates: 5.20–6.25%
• Protein: 5.20–6.25%

The production method of Karapınar Sheep Yogurt includes the following stages:

• Milk is collected from sheep grazing within the defined geographical boundaries.
• The collected milk is stored in 40-liter stainless steel milk containers, filtered through a clean cloth, and left to rest for one hour.
• The milk is transported in refrigerated vehicles at +4 °C to the dairy facility to maintain the cold chain.
• The milk is transferred to large, wide-mouthed aluminum or copper cauldrons and heated to 90–95 °C for approximately 15 minutes.
• A metal sheet is placed over a hearth fueled by brick, wood, or similar materials; sand or ash is spread evenly over the sheet, and the wide-mouthed cauldron is positioned on top.
• Once the fire is ignited, the milk is continuously stirred in the cauldron for 2–3 hours to achieve thickening.
• The boiled milk is cooled to a temperature of 38–40 °C for incubation.
• A starter culture is prepared by adding 3 percent fresh, non-sour Karapınar Sheep Yogurt that was separated two days prior.
• The specified amount of starter culture, cooled to 38–40 °C, is diluted homogeneously and mixed into the milk.
• The inoculated milk is transferred into plastic containers suitable for food contact, with capacities of 1–2 kg or 3–5 kg.
• Lids are placed upside down on the containers and the containers are wrapped in thick cloths to prevent heat loss, then left to incubate at ambient room temperature.
• The fermentation mixture prepared during the day is left to rest for 3–5 hours.
• After this period, the cloths are removed and the yogurt is stored for 20–24 hours in a cool environment at 2–4 °C.
• The container lids are tightly sealed and placed in refrigerators maintained at 0–4 °C.
• To ensure the yogurt remains unspoiled for up to one year after incubation, the upper surface of the yogurt is covered with plastic wrap, followed by a layer of coarse-grained rock salt or melted animal tail fat to prevent contact with air. The product is then stored at 0–4 °C for a period of 6–12 months.

The geographical boundary of Karapınar Sheep Yogurt is the district of Karapınar in the province of Konya. All stages of production take place within this defined geographical area.

Monitoring is carried out by a six-member oversight body composed of representatives from the Karapınar Chamber of Commerce, the Karapınar District Milk Producers Union, the Karapınar District Directorate of Agriculture and Forestry, the Konya Province Breeding Sheep and Goat Breeders Union, the Karapınar Chamber of Commerce and Industry, and one expert appointed by the Karapınar Chamber of Commerce. Monitoring is conducted annually on a regular basis, and also whenever deemed necessary or upon complaint.

The oversight body verifies the following:

• Appropriateness of breed identification analysis for the milk used.
• Compliance with the production method.
• Compliance with packaging and storage conditions.
• Proper use of the designation “Karapınar Sheep Yogurt” and the geographical indication emblem.

The oversight body may utilize or procure services from experts, whether natural or legal persons, employed by public or private institutions during the monitoring process.