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

Historical and Cultural Background

Since the 1950s, this ayran has become closely associated with the Susurluk district and gradually emerged as the region’s symbolic beverage. Located on the Bursa–İzmir highway, Susurluk became a popular stop for travelers, and Susurluk ayran became one of the most preferred drinks at local establishments. The annual “Susurluk Ayran Festival” helps preserve this cultural heritage.

Product Characteristics

Susurluk ayran is made exclusively from yogurt, water, and salt, with no additives. Its most distinctive feature is the natural, dense foam that forms on the surface. This foam is achieved through special mixing methods and by using yogurt without removing its cream. Mixing is carried out either with electric motor-driven systems or by traditional pouring from one container to another. The salt content is kept low, which contributes to ayran’s unique taste.

Yogurt Production

The main ingredient, yogurt, is produced from raw cow’s milk, which is fully fermented with natural starter cultures, full-fat, and has a high dry matter content. Before pasteurization, the milk is filtered and fat and dry matter ratios are determined. The average milk fat content is 3.3–3.5%, and the dry matter content is around 9–12%. Pasteurization is performed at 80–85 °C. Afterwards, the milk is either passed through a vacuum unit to remove water or enriched with natural milk cream so that the dry matter reaches at least 13% and fat at least 3.8%.

Fermentation temperature is 45 °C in summer and 48–50 °C in winter. At this temperature, 1% natural yogurt starter is added. The yogurt is incubated at the appropriate temperature for 2.5–3 hours. Once the pH reaches 4.60–4.80, the yogurt is aerated and stored at 2–4 °C in cold storage for at least 48 hours.

Ayran Preparation Process

For ayran production, 10 kg of yogurt is mixed with 8–9 liters of water and 2 tablespoons of salt. The yogurt is used without removing its cream and is stirred until foam forms, either mechanically or by hand. The prepared ayran is stored at 0–4 °C. Before serving, the foam is maintained by running a recirculation machine for 5 minutes every hour or by pouring the ayran from a height from one container to another. The ideal serving temperature is between -1 °C and 2 °C.

Geographical Boundaries and Control Process

Susurluk ayran can only be produced within the borders of the Susurluk district. The yogurt must be additive-free and full-fat, with a minimum dry matter content of 13% and fat content of at least 3.8%. The production process is monitored at least once a year by commissions formed under the coordination of the Susurluk Chamber of Commerce, involving Susurluk Municipality and the District Directorate of Food, Agriculture, and Livestock. Inspections check yogurt characteristics, water and salt ratios, foam formation, and results are recorded in reports.