Traditional production method: Initiated by Poyraz İbrahim Ağa, who emigrated from Bulgaria in 1893, and continued by his grandson Muhammed Ali Sakkaf, production from daily natural milk and using the previous day’s yoghurt as yeast.
It is additive-free: No additives are used in its production.
Consumption with powdered sugar: With this method, it offers both a sweet and healthy taste.
unique taste: It is pink in color and has a consistency thick enough to be cut with a knife.
historical fame: It was also served this way during the Ottoman period.
naturalness: Using buffalo, goat and, in spring, sheep milk in its production.
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