Çökelek
Çökelek, is a fermented and acid/heat coagulated fresh cheese from Turkey and Azerbaijan. It can be produced from heating fermented buttermaking by-products such as buttermilk, though skimmed milk yogurt can also be used as a starting material. It can also be obtained from yayık ayranı through heat exposure. Despite its similar appearance, it is distinct from Lor, a form of curdled whey product similar to cottage cheese. Keş, şor, ekşimik and minci are different local names associated with çökelek.
According to Sevan Nişanyan, çökelek is etymologically Turkic in origin. It has been postulated that çökelek had derived from the verb çök- and the suffix -ak/-ek. Oldest written record about the cheese could be dated to 15th century.
