Susurluk Ayran

Susurluk ayranı is a local beverage produced in the Susurluk district of Balıkesir Province, Türkiye, using traditional methods and recognized for its distinctive foam. It was officially registered with a geographical indication by the Susurluk Chamber of Commerce effective 27 February 2013 and received a geographical indication certificate on 20 November 2017.

Historical and Cultural Background

Since the 1950s, this ayran has become closely associated with the Susurluk district and has gradually evolved into the symbolic drink of the region. Due to its location along the Bursa–İzmir highway, Susurluk became a common stop for travelers, and Susurluk ayranı emerged as one of the most preferred beverages in local establishments. The annual “Susurluk Ayran Festival” contributes to the preservation of this cultural heritage.

Product Characteristics

Susurluk ayranı consists solely of yogurt, water, and salt, with no additives. Its most distinctive feature is the natural, dense foam that forms on its surface. This foam is achieved through a special mixing method and by using raw milk yogurt without removing the cream. The mixing process is carried out either using electric motor-driven systems or the traditional method of pouring from one container to another. Salt content is kept low, which is one of the key factors defining its unique taste.

Yogurt Production

The yogurt used as the primary ingredient in ayran is produced exclusively from raw cow’s milk with full fat content and high dry matter, fermented using natural starter cultures. Before pasteurization, the milk is filtered and its fat and dry matter contents are measured. On average, the milk fat content ranges from 3.3% to 3.5%, and the dry matter content from 9% to 12%. Pasteurization is performed at 80–85 °C. Subsequently, the milk is passed through a vacuum unit to evaporate water, or natural cream is added to increase the dry matter content to at least 13% and the fat content to at least 3.8%.

The fermentation temperature is 45 °C in summer and 48–50 °C in winter. A 1% natural yogurt starter culture is added to the milk once it reaches this temperature. The yogurt is incubated in a controlled-temperature chamber for 2.5 to 3 hours. Once the pH reaches between 4.60 and 4.80, it is aerated and stored in a cold room at 2–4 °C for at least 48 hours.

Ayran Preparation Process

To produce ayran, 10 kg of yogurt is mixed with 8–9 liters of water and two tablespoons of salt. The yogurt is used without removing the cream, and the mixture is stirred either mechanically or by hand until foam forms. The prepared ayran is stored at 0–4 °C. To maintain foam consistency before serving, a circulation machine is operated for five minutes every hour, or the ayran is poured from a height into another container. The ideal serving temperature is between -1 °C and 2 °C.

Geographical Boundaries and Monitoring Process

Susurluk ayranı may be produced only within the boundaries of the Susurluk district. The yogurt used must be additive-free and full-fat, with a dry matter content of at least 13% and a fat content of at least 3.8%. The production process is inspected at least once a year by commissions established by the Susurluk Municipality and the District Directorate of Food, Agriculture and Livestock under the coordination of the Susurluk Chamber of Commerce. During inspections, criteria such as yogurt properties, water and salt ratios, and foam formation are evaluated and reported.