When talking about Çaycuma, the first thing that comes to mind is water buffalo yoghurt. Yogurt has been a symbol that introduced Çaycuma and reflected the culture of Çaycum residents. Thanks to its natural structure, Çaycuma is full of fields suitable for agriculture and the plateaus surrounding it and green areas. For this reason, cattle breeding constitutes an important place in the region and buffalo are the leading ones.

Thanks to its climatic climate structure, the buffaloes that graze on natural pastures that can remain green for 11 months of the year consume the grass that the villagers grow and dry in their own fields for only one month. Thanks to their natural feeding from nature, buffaloes' creamy yoghurts, two fingers thick, have a solid consistency and have a unique sour taste. Scientific studies have shown that water buffalo yogurt has antioxidant properties and is a source of healing in combating many diseases.

Buffalo yoghurt was registered as a geographical indication in 2020. Ingredients: 3 kg buffalo milk 1-2 tablespoons homemade water buffalo yogurt A pinch of salt Copper pot Preparation: Put the milk in the pot and boil it. When it starts to boil, let's cut the gold and wait until 1 finger disappears.

When you turn off the gold, let's let the water in it evaporate with the help of a ladle. If you are sure that no water is added, this procedure is not necessary. Let it cool on its own, do not put it in a cold place. If it is hot, the yogurt will be watery. If it is cold, it will not get yeast. If you are worried about fermentation, you can throw a wipe tablespoon of sugar. Let's put our milk in a copper pot, add a pinch of salt and wrap it. Let it be warm enough to keep it warm. It is enough to keep it in the warm place of the house until the morning. Bon Appetit.