Silifke Yoğurdu

Silifke Yoğurdu is a fermented dairy product produced in the Silifke district of Mersin province on the Mediterranean coast of Türkiye. It is made primarily from the milk of the Kara keçi (black goat), a local hair goat breed adapted to the Mediterranean climate and the mountainous terrain of the Taurus Mountains, or when goat milk is scarce, from a mixture of cow and goat milk (80:20). The European Commission entered it in the Union register of geographical indications on 23 January 2025, by Commission Implementing Regulation (EU) 2025/112, published in Official Journal L 2025/112. It is registered as a Protected Geographical Indication (PGI). The Turkish domestic registration is No: 1022, registered 07 February 2022, protected as of 15 June 2021, under Intellectual Property Law No. 6769. The applicant is Silifke Chamber of Commerce and Industry, established in 1908.

The Single Document application was published in OJ C/2024/5860 on 27 September 2024; no opposition was received within the three-month period. Registration was processed under Article 21(2) of Regulation (EU) 2024/1143 via the transitional provisions of Article 90(2), the application having been submitted under Regulation (EU) No 1151/2012.

What makes it distinct

The defining production step is prolonged boiling of the milk before fermentation — a practice that concentrates the dry matter, raises protein and fat content above commercial yoghurt levels, removes animal and barny odours, and generates a clean waxy aroma through thermal degradation of lactose (producing furaneol and maltol), terpenes from aromatic plants, carbonyl compounds from fermentation, and lactones from the milk itself.

When produced for home consumption using wood or bush fire, the milk acquires a smoked flavour from the combustion. Industrial production uses steam-jacketed stainless steel tanks, which does not replicate this smoked note but retains all other characteristic properties.

The use of Kara keçi milk — whose fat globules are smaller than those of cow's milk — produces a bright white colour. Instrumental colour measurements confirm a high a value compared to other goat milk yoghurts, attributed to the long boiling time and the feeding regime of the Kara keçi. When cow's milk is added at up to 80%, the colour shifts slightly to a bright white with a cream shade.

• Colour (L, a, b): 91.7–92.1; (−4.5)–(−4.1); 12.5–12.7

• Colour: bright white

Produced from a mixture of goat (minimum 20%) and cow's milk (maximum 80%):

• Total solids: 16.5–17.6%

• Non-fat dry matter: 10.3–11.1%

• Protein: 5.9–6.0%

• Fat: 6.0–6.5%

• Lactose: 2.2–3.0%

• Ash: 1.1–1.2%

• Titratable acidity (lactic acid): 1.0–1.2%

• pH: 4.5–4.7

• Colour (L, a, b): 91.4–92.0; (−4.8)–(−4.5); 12.9–13.2

Traditional method: Raw goat milk (or mixed milk) is filtered through a clean cloth (süzek), then boiled by continuous mixing over a wood fire (çilli) — the milk is lifted and poured back into the cauldron from a height using a ladle, accelerating water evaporation and absorption of the wood smoke. Boiling continues for at least half an hour. The milk is then cooled to approximately 45°C (the temperature at which hands are not burned), filled into earthenware, gypsum (bakraç or helke), or food-grade plastic containers, and inoculated with yoghurt from the previous day's production. Containers are wrapped in thick covers (sütü uyutmak* — "putting the milk to sleep") and incubated for 5–12 hours, then cooled.

Industrial method: Milk is standardised to a minimum 4% fat, boiled in stainless steel tanks with steam jackets and continuous mixing for at least half an hour, cooled by heat exchanger to 45–48°C, filled in plastic cups, inoculated with starter culture (0.5–1.0%), incubated at 42–45°C, pre-cooled at ambient temperature for 15–20 minutes, then stored below 7°C.

In both methods, the use of goat milk, prolonged boiling, and individual inoculation of each container before incubation are the defining and unchanging steps.

Cultural context

Silifke Yoğurdu is attributed to the nomadic Turcoman tribes — particularly the Sarıkeçililer — who have lived in the Taurus Mountains for approximately 1,000 years and for whom goat milk was the principal source of animal protein. The product's cultural identification with Silifke is reflected in a well-known anonymous Turkish folk song and accompanying dance that have become emblematic of the town. Since 1974, annual folklore, music, and culture festivals have been held in Silifke under the name of the yoghurt, including "Best Silifke Yoğurdu" and "Yoghurt Beauty" competitions.

Government policies since the 1990s aimed at reducing goat numbers to protect forests led to a significant reduction in the goat population — by approximately 50% by 2010 — and the gradual introduction of cow's milk to supplement supply. The 80:20 cow-to-goat milk formulation has since become a standard production technique alongside the pure goat milk version.

Control and certification

Control is shared between two bodies named in the specification:

• Silifke Chamber of Commerce and Industry (Camikebir Mahallesi, Mefkure Sok. No:2, 33060 Silifke, Mersin) — keeps records on producers, production areas, industrial facilities, processing, packaging and storage; acts as secretariat and coordinates the supervisory authority

• Republic of Turkey Ministry of Agriculture and Forestry, Silifke District Directorate of Agriculture and Forestry (Audit Body) (Göksu Mahallesi, Abdi İpekçi Cad., Silifke, Mersin) — the competent control authority as named in the Register Extract field 5

Traceability is based on ear-tagging of all animals, mandatory registration within 21 days of birth, lot-based daily production labelling, and invoice recording with lot numbers at point of transfer.