INTRODUCTION

            Yogurt, now a globally known food, has a rich history that extends back several millennia. Although the modern branding of “Greek yogurt” has gained worldwide popularity, historical and linguistic evidence clearly attributes the origins of yogurt to Turkish culture. Understanding the true roots of yogurt requires examining its etymology, its earliest mentions in written sources, and its integration into social life, all of which point to its Turkish heritage. The etymology of “yogurt” provides one of the strongest indicators of its origin. Research shows that the term derives from the Turkish verb yoğurmak, meaning “to knead,” “to thicken,” or “to increase consistency” (Durukoğlu, 2017; Özbek, 2022). Durukoğlu (2017) highlights the link between yogurt and the traditional Turkish idiom “putting milk to sleep,” while Özbek (2022) traces the word through Old Turkish texts, noting its survival in modern dialects.

            Historical sources corroborate these findings. The word appears in the Dîvânu Lugâti’t-Türk, written by Mahmud of Kashgar in the 11th century, and in Yusuf Has Hacib’s Kutadgu Bilig (Fisberg & Machado, 2015). Statements about fermentation and yogurt consumption in Dîvânu Lugâti’t–Türk show that yogurt was an established part of Turkish daily life, while Kutadgu Bilig lists it among basic food staples. Yogurt’s introduction to the West was also mediated by the Turks. Fisberg and Machado (2015) note that in the 16th century, King François I of France began consuming yogurt on the recommendation of Turkish physicians. Similarly, Özden (2008) records that Genghis Khan’s armies relied on yogurt, aiding its spread from Asia to Europe.   

       
            The product known today as “Greek yogurt” is not rooted in historical Greek tradition but rather modern commercial branding. Aryana and Olson (2017) explain that yogurt entered European and American markets in the early 20th century, with strained varieties marketed under the “Greek yogurt” label. As Şirin (2019) emphasizes, the term “yogurt” passed into global languages from Turkish and appears historically in Old Turkish, not Greek, texts. Today, yogurt remains central in Turkish cuisine, found in dishes like yayla çorbası, mantı, cacık, and ayran (Özden, 2008). It symbolizes health, purity, and abundance in Turkish society. In contrast, Greek cuisine has traditionally used yogurt more narrowly, often as a complement in appetizers like tzatziki (Fisberg & Machado, 2015). Given the overwhelming linguistic, historical, and cultural evidence, yogurt’s Turkish origin is indisputable. The “Greek yogurt” label reflects modern marketing rather than historical authenticity. This article aims to clarify the true origins of yogurt and promote accurate cultural recognition.    

1. The Etymology of “Yogurt”       
1.1. Origin from Turkish verb yoğurmak (“to knead”, “to thicken”)  

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            The origin of yogurt is closely associated with Turkish and Central Asian cultures. Archaeological and historical evidence indicates that Central Asian societies played a pioneering role in the domestication of dairy animals and the fermentation of dairy products (Fisberg & Machado, 2015). This process, which began around 6000 BCE, saw nomadic Turkish communities develop methods of yogurt production by fermenting milk under natural environmental conditions (BC Dairy, 2020).  

            The term “yogurt” itself is of Turkish origin. References to the word “yoghurt” appear explicitly in 11th–century works such as Dîvânu Lugâti’t-Türk, where both the production and consumption of yogurt are described in detail (Mahmud of Kashgar, 1072–1074). Similarly, in Kutadgu Bilig by Yusuf Has Hacib, yogurt is listed among the basic nutritional staples alongside milk and other dairy products. These records demonstrate that yogurt was not merely an ordinary food among the Turks, but rather an essential and integral part of daily life (Wikipedia, 2024).

            Yogurt was traditionally produced by concentrating milk through natural fermentation. The transportation of milk in intestinal bags facilitated its exposure to natural enzymes, thereby promoting fermentation. This process resulted in a highly nutritious product that could be stored for extended periods (Harvard Nutrition Source, 2024). This cultural innovation was valued not only for its nutritional benefits but also for its contributions to health and endurance. Turkish armies, in particular, relied on yogurt as a fundamental source of energy, and yogurt occupied a significant place in the diets of Genghis Khan’s soldiers (Fermentology, 2022a).          

1.2. Early records in Divanü Lügati’t-Türk and Kutadgu Bilig (11th century)​​ 

            The earliest known written records regarding yogurt appear in two pivotal works of the 11th century: Mahmud al-Kashgari’s Dîvânu Lugâti’t-Türk and Yusuf Has Hacib’s Kutadgu Bilig. These monumental texts not only demonstrate yogurt’s prevalence in daily Turkish life but also embed it into the socio-cultural identity of medieval Turkish society. In Dîvânu Lugâti’t-Türk, yogurt is directly mentioned with vivid linguistic examples. Expressions such as “ol yugrut uḍıttı” (“he set the yogurt to ferment”) and “yugrut koyuldı” (“the yogurt thickened”) illustrate the natural fermentation process familiar to the Turks (Mahmud of Kashgar, 1072–1074). The work even uses practical terms like “suṿuk yugrut” (“watery yogurt”) to distinguish various yogurt consistencies (Mahmud of Kashgar, 1072–1074).   

            Additionally, a notable proverb states:

            “Kaçan bir kişi süd uġurlasa, ya ḳaymaḳ uġurlasa, ya yoġurud uġurlasa, ol kişiniŋ eli kesilmez.“ (“If someone steals milk, cream, or yogurt, their hand is not cut off.”) (Mahmud of Kashgar, 1072–1074).

            Similarly, in Kutadgu Bilig, yogurt is positioned as a staple food alongside milk, kımız (fermented mare’s milk), and butter. It appears in the verse:

            “kımız süt ya yüñ yaġ ya yoġrut ḳurut” (“kımız, milk, wool, fat, yogurt, and dried curds”) (Yusuf Has Hacib, 1070).      

            This not only indicates yogurt’s dietary significance but also its essential role in economic and pastoral life. In Kutadgu Bilig, yogurt was associated with sustenance, durability, and the prosperity of households (Yusuf Has Hacib, 1070). Moreover, daily life examples reinforce its cultural penetration.    

            For instance, Dîvânu Lugâti’t-Türk narrates a vivid scene where a young woman, while transporting yogurt to the city for sale, goes into labor during her journey:

            “yime bir ugurta adakı agarlag içlig udçı kızı yogrut satgalı balıkka barır erti yarım yolta ogul agrıgı kirti” (“Once, a pregnant cowherd girl was on her way to the city to sell yogurt, when she was seized by labor pains midway.”) (Mahmud of Kashgar, 1072–1074).    

            This demonstrates yogurt’s integration into the economy and everyday experiences of Turks even at that time. The consistent references to yogurt across both works reveal that yogurt was not just a nutritional element but an inseparable part of Turkish identity, both linguistically and culturally, firmly establishing its origin in Turkish civilization.     

  
           
2. Who Invented Yogurt?   
2.1. Early Turkish and Central Asian production​​

            The origin of yogurt is intrinsically linked to Turkish and Central Asian cultures. Archaeological and historical evidence indicates that Central Asian societies played a pioneering role in the domestication of dairy animals and the development of fermentation techniques for dairy products (Fisberg & Machado, 2015). This process, which began around 6000 BCE, saw nomadic Turkish communities innovate yogurt production by fermenting milk under natural environmental conditions (BC Dairy, 2020).       

    
            The etymology of the word “yogurt” is also rooted in Turkish. The term “yoghurt” appears explicitly in Dîvânu Lugâti’t-Türk, written in the 11th century, where both the production and consumption of yogurt are described in detail (Mahmud of Kashgar, 1072–1074). In Kutadgu Bilig by Yusuf Has Hacib, yogurt is likewise identified as a fundamental food source alongside milk and other dairy products (Yusuf Has Hacib, 1070). These records collectively demonstrate that yogurt was not merely an ordinary dietary item among the Turks, but rather an indispensable component of daily life (Wikipedia, 2024).     

    
            Yogurt was traditionally obtained by concentrating milk through natural fermentation processes. At the time, the transportation of milk in intestinal bags facilitated its exposure to natural enzymes, thereby enabling fermentation. As a result, yogurt became a highly nutritious product with an extended shelf life (Harvard T.H. Chan School of Public Health, 2024). This cultural innovation was considered highly significant not only for its nutritional value but also for its contributions to health and endurance. Turkish armies, in particular, relied on yogurt as a fundamental source of energy, and it occupied an important place in the diets of Genghis Khan‘s soldiers (Fermentology, 2022a).         

2.2. Nomadic Turks’ role in developing and spreading yogurt​​   

            Nomadic Turkish communities played a pivotal role in the development of yogurt and its dissemination across various regions. The harsh climatic conditions and the nomadic lifestyle of Central Asia necessitated the creation of food products that could be stored for extended periods and provided high nutritional value. In this context, yogurt emerged as both a durable foodstuff and a fundamental source of energy (Fisberg & Machado, 2015). The Turks developed sophisticated techniques for processing and preserving dairy products. The fermentation process, which occurred naturally through enzymatic activity during the transportation of milk in intestinal bags, enabled the systematic production of yogurt (Harvard T.H. Chan School of Public Health, 2024). This method yielded a nutritious and long-lasting product that was ideally suited to the mobility and endurance demands of nomadic life.      

            Yogurt also held a significant role in the military strategies and campaigns of nomadic Turks. Turkish armies utilized yogurt as a staple food; it served as an indispensable energy source, particularly within the diet of Genghis Khan’s soldiers (Fermentology, 2022a). This highlights yogurt’s function not only as a nutritional resource but also as a strategic provision for sustaining military endurance. Through the territorial expansion of nomadic Turks and their interactions with sedentary societies, yogurt spread from Asia into Europe, eventually becoming integrated into the culinary traditions of diverse cultures (BC Dairy, 2020). Although yogurt production underwent various regional adaptations over time, the foundational knowledge and cultural transmission originated with nomadic Turkish communities.        

3. Yogurt’s Introduction to the West         
3.1.How yogurt entered Europe through Turkish influence​       

            The introduction of yogurt to the Western world was directly facilitated by Turkish cultural influence. In the 16th century, King François I of France began consuming yogurt to treat stomach ailments, an event regarded as the first systematic introduction of yogurt into Europe (Fisberg & Machado, 2015). During this period, yogurt, administered under the recommendation of Turkish physicians, was perceived as both a medical and nutritional discovery by European societies. Initially brought to Europe by the Turks, yogurt found limited application, primarily within health-related contexts. However, over time, the digestive and immune-boosting properties of yogurt began to attract increased attention within European medical circles (Fermentology, 2022b). Following this growing scientific interest, yogurt gradually integrated into the culinary traditions of Europe, particularly within French and Balkan cuisines, eventually becoming part of daily dietary practices.        

            The influence of nomadic Turkish communities in facilitating yogurt’s spread to Europe is equally significant. The extensive migration and trade networks established by the Turks, spanning from Central Asia through the Balkans and Anatolia into mainland Europe, greatly contributed to the transfer of yogurt production knowledge and consumption habits to Western societies (BC Dairy, 2020). In conclusion, yogurt was introduced to European societies primarily through Turkish cultural and medical channels. Initially valued for its therapeutic properties, yogurt eventually became a permanent feature of Western cuisines. Throughout this process, yogurt functioned as an important cultural vehicle, reflecting the broader influence of the Turkish nomadic lifestyle on Western food culture.           

3.2. King Francis I of France and Turkish healers​          

            The influence of King François I of France and Turkish physicians was pivotal in the initial recognition of yogurt in Europe. In the 16th century, King François I suffered from severe stomach ailments, and the traditional European medical practices of the period proved inadequate in addressing his condition. Consequently, yogurt was introduced into the king’s treatment regimen upon the recommendation of Turkish physicians brought from the Ottoman court (Fisberg & Machado, 2015). The Turkish physicians emphasized the digestive-regulating and immune-strengthening properties of yogurt, applying it as a natural therapeutic method (Fermentology, 2022b). The notable improvement in the king’s health significantly increased interest in yogurt within European palace circles and contributed to its perception as a valuable health-promoting food. This event was not merely an isolated instance of medical success; it also laid the groundwork for yogurt’s broader recognition across Europe and its eventual integration into European culinary culture. The case of King François I provides tangible evidence of the influence exerted by Turkish medical traditions and cultural heritage on the Western world (BC Dairy, 2020)

4. Why “Greek Yogurt” is a Misnomer    
4.1. “Greek yogurt” as a modern branding, not historical fact​​  

            The term “Greek yogurt,” widely recognized around the world today, does not reflect a historical reality but rather a modern marketing strategy. Etymological and historical sources clearly establish that the origins of yogurt are rooted in Turkish culture (Durukoğlu, 2017; Özbek, 2022). The word “yogurt” appears explicitly in foundational works such as Dîvânu Lugâti’t-Türk, written in the 11th century, and documentation confirms that the term spread from Turkish into various world languages (Mahmud of Kashgar, 1072–1074).     

            In the early 20th century, as yogurt entered European and American markets, marketing strategies particularly emphasized the strained form of yogurt, branding it as “Greek yogurt” to appeal to Western consumers (Aryana & Olson, 2017). However, this labeling was not rooted in historical culinary traditions but rather reflected a commercial need to differentiate the product in competitive markets. In reality, the use of yogurt in Greek cuisine has historically been limited, with a relatively late and narrow scope, especially when compared to the diversity and depth of yogurt usage within Turkish and Central Asian culinary practices (Fisberg & Machado, 2015). 

            As Şirin (2019) highlights, historical documents consistently demonstrate that the concept of yogurt spread globally through Turkish influence. By contrast, no evidence exists of the systematic use of a comparable yogurt product in ancient Greek texts. This discrepancy clearly indicates that the designation “Greek yogurt” is a result of brand identity formation rather than an accurate reflection of historical authenticity.

4.2. Historical records attribute yogurt’s invention to Turks, not Greeks​​        

            Historical documents clearly attribute the invention of yogurt to the Turks and demonstrate that this product has no direct historical connection to Greek culture. Dîvânu Lugâti’t-Türk, written in the 11th century, is among the earliest sources in which the word “yogurt” is explicitly mentioned, providing detailed descriptions of both its production and consumption (Mahmud of Kashgar, 1072–1074). This work illustrates the extent to which yogurt was integrated into the daily life of Turkish society, establishing yogurt not merely as a food item, but as a significant cultural element.

            Similarly, in Kutadgu Bilig by Yusuf Has Hacib, yogurt is listed among the fundamental food sources alongside milk and other dairy products (Yusuf Has Hacib, 1070). These texts clearly demonstrate that dairy products were an essential component of the economic, social, and cultural life of Central Asian Turkish societies. In contrast, there is no record in ancient Greek sources documenting the systematic production or use of a product resembling yogurt (Şirin, 2019). The use of yogurt derivatives in Greek cuisine remained quite limited, and historically, knowledge of yogurt entered Greek culinary practices indirectly through Turkish and Central Asian cultural influence (Fisberg & Machado, 2015).   

5. Yogurt in Modern Turkish Cuisine vs. Greek Cuisine
5.1. Yogurt’s central role in everyday Turkish meals and traditions    

            In contemporary Turkish cuisine, yogurt is regarded not merely as a food product, but as a living element of a deep-rooted cultural heritage. Yogurt occupies a central place in nearly every aspect of daily meals, with a wide range of applications spanning from soups (yayla çorbası) and hot dishes (mantı) to cold appetizers (cacık) and beverages (ayran) (Özden, 2008).     

            Within Turkish society, yogurt holds significance not only for its nutritional value but also as a symbol of health, purity, and abundance. In traditional dining settings, yogurt is served either as an independent dish or as a complementary accompaniment to main courses. The tradition of homemade yogurt production, particularly prevalent in rural areas, continues to be actively maintained (Fisberg & Machado, 2015). Despite the widespread adoption of modern production techniques, the practice of making yogurt at home has been largely preserved among Turkish households. Yogurt remains firmly embedded in the social memory as a food associated with freshness and naturalness (BC Dairy, 2020). The continued consumption of plain yogurt seasoned simply with salt, olive oil, or fresh herbs further illustrates that yogurt is perceived not merely as a dietary item but as an enduring cultural value.         

5.2. Homemade yogurt and cultural significance in Türkiye                  

            In Türkiye, the tradition of homemade yogurt production continues to occupy a prominent place in the collective social memory, despite the widespread adoption of modern industrial production methods. Traditional yogurt making persists as a practice transmitted across generations, particularly in rural areas, and remains closely associated with notions of freshness and naturalness (Özden, 2008). Homemade yogurt holds significance not only for its nutritional value but also as a vehicle of cultural identity. In Turkish cuisine, yogurt is often consumed plain or enhanced with salt, olive oil, and fresh herbs; this method of consumption symbolizes yogurt’s direct connection to nature and to the traditional way of life (Fisberg & Machado, 2015). Even within the context of modern urban life, many families continue the practice of making yogurt at home. This activity is perceived not merely as a food production technique but also as a means of establishing a link with the past and as an expression of cultural continuity (BC Dairy, 2020). Homemade yogurt is widely regarded as more natural, additive-free, and healthier compared to commercially produced alternatives. This perception serves as a strong indicator of the enduring commitment to traditional food production practices within Turkish society.           

5.3. Limited and specialized use of yogurt in traditional Greek cuisine            

            The use of yogurt in traditional Greek cuisine is relatively limited and specialized in comparison to Turkish and Central Asian culinary traditions. In Greek cuisine, yogurt is primarily utilized in specific types of appetizers or as an accompaniment to certain meat dishes; it does not function as a widely consumed staple food (Fisberg & Machado, 2015). Garlic-based yogurt appetizers, such as tzatziki, represent the most well-known examples of yogurt’s application in Greek cuisine. Beyond such examples, yogurt occupies a marginal role as a complementary element, typically consumed cold, and has not been integrated as a central component or heavily consumed item in everyday meals (BC Dairy, 2020). This pattern demonstrates that the use of yogurt in Greek cuisine lacks the versatility and central significance it holds in Turkish cuisine. While yogurt constitutes an integral part of main dishes within Turkish culinary practices, in Greek cuisine, it is more commonly relegated to a side product or reserved for specific, limited recipes (Fermentology, 2022b).   

      

5.4. The commercialization of “Greek yogurt” vs. Türkiye’s living yogurt tradition   

            The term “Greek yogurt” has been popularized globally as a product of modern marketing strategies; throughout this process, yogurt has acquired a commercial identity and has been detached from its historical and cultural context (Aryana & Olson, 2017). Yogurt, which entered European and American markets particularly in the early 20th century, was branded in its strained form and commercialized under the name “Greek yogurt” (Fisberg & Machado, 2015). This commercialization process has led to the neglect of yogurt’s historical and cultural roots, repositioning it primarily as a health product within Western markets. In contrast, yogurt in Türkiye continues to exist as a vibrant cultural practice, maintained through traditional production methods and daily consumption habits (BC Dairy, 2020).  

            In Türkiye, yogurt is deeply rooted in social memory, beginning with homemade production and sustained through the tradition of consuming it plain at everyday meals. This living cultural identity of yogurt is perceived not merely as a foodstuff, but as a value that establishes a connection with the past and symbolizes cultural continuity (Özden, 2008).     

6. Other Turkish Dishes Appropriated by Greek Cuisine          
6.1. Baklava, dolma, kebab, börek, lokum, şerbet, pilav 

            Historical documents and gastronomic studies reveal that many traditional Turkish dishes have been culturally appropriated by Greek cuisine over time (Davidson, 2014; Albala, 2011). This phenomenon should be understood as a result of the widespread influence of Turkish cuisine throughout the Balkans and the Eastern Mediterranean region, particularly during the Ottoman Empire.  

            Baklava is a deeply rooted dessert in Turkish cuisine, traditionally prepared by layering pistachios or walnuts between thin sheets of yufka dough and soaking them in syrup. Although a similar version exists in Greek cuisine, the origin of baklava can be traced directly to Ottoman palace cuisine (Davidson, 2014).      

            Dolma, a dish consisting of vegetables or leaves stuffed with various fillings, holds a prominent place in Turkish culinary tradition. The Greek variant, dolmades, likewise emerged as a direct result of Ottoman influence (Albala, 2011).          

            Kebab refers to the preparation of meat cooked over an open flame, a culinary practice originating from Central Asian Turkish communities and further developed during the Ottoman period. Greek dishes such as souvlaki represent adaptations of the traditional Turkish kebab (Zubaida & Tapper, 2000).

            Börek is a type of pastry made by filling thinly rolled dough with ingredients such as cheese, minced meat, or spinach. Greek pastries like tiropita are local variations derived from this broader culinary tradition (Davidson, 2014).

            Lokum, known in Greek cuisine as loukoumi, is a confection made from starch and sugar that was perfected during the Ottoman period and has become an iconic element of Turkish sweets. Despite its popularity in Greek cuisine, its origins are clearly rooted in Turkish culture (Albala, 2011). 

            Sherbet is a traditional beverage prepared by mixing fruit or flower essences with sugar. Consumed both hot and cold, sherbet represents a cultural element carried from Central Asia into the Ottoman culinary repertoire (Zubaida & Tapper, 2000).        

            Pilaf is a staple dish in Turkish cuisine, prepared either plain or enriched with various ingredients. The types of pilafi found in Greek cuisine developed directly under the influence of Turkish pilaf traditions (Davidson, 2014).         

6.2. Historical evidence and cultural misappropriation  

            Historical documents and gastronomic studies clearly demonstrate that many traditional Turkish dishes have been culturally appropriated by Greek cuisine over time (Davidson, 2014; Albala, 2011). The dissemination of Turkish culinary traditions throughout the Balkans and the Eastern Mediterranean, particularly during the Ottoman Empire, laid the foundation for this process of cultural transition (Zubaida & Tapper, 2000). When examined in terms of their historical origins, products such as baklava, dolma, kebab, börek, Turkish delight, sherbet, and pilaf were shaped by the fundamental production techniques and taste profiles characteristic of Turkish cuisine. The incorporation of these dishes into Greek cuisine is a direct result of historical processes of cultural interaction (Davidson, 2014). However, over time, this dynamic has led to the misattribution of the origins of certain dishes to Greek culture, thereby raising issues of cultural appropriation (Albala, 2011).            

            Cultural misappropriation refers to the adoption of products or practices specific to a particular culture by another, often involving the removal of these elements from their original historical and cultural context. In this regard, the international promotion of certain elements of Greek cuisine as inherently “Greek,” despite their clear Turkish origins, constitutes a notable example of cultural misappropriation (Zubaida & Tapper, 2000).           

CONCLUSION

            This research has demonstrated that yogurt, widely recognized today under the label of “Greek yogurt,” is in fact deeply rooted in Turkish culture, both etymologically and historically. Etymological evidence from foundational works such as Dîvânu Lugâti’t-Türk and Kutadgu Bilig confirms that the term “yogurt” originated from Turkish, and historical records clearly establish its integral role within medieval Turkish society. Yogurt was not only a staple food but also a cultural symbol among nomadic Turks, who played a pivotal role in developing yogurt and disseminating it to the West. 

            The introduction of yogurt to Europe occurred directly through Turkish influence, notably with the treatment of King François I of France by Turkish physicians. The subsequent commercialization of “Greek yogurt” as a marketing term in Western markets reflects a significant departure from historical authenticity. While yogurt in Türkiye has remained a living cultural practice characterized by traditional production and daily consumption, the Western adaptation has largely detached the product from its historical and cultural context.   

            Furthermore, this research highlighted that several traditional Turkish dishes—including baklava, dolma, kebab, börek, Turkish delight, sherbet, and pilaf—have been culturally appropriated by Greek cuisine over time. Historical evidence clearly attributes the origins of these dishes to Turkish culinary traditions, and their rebranding as “Greek” in international contexts constitutes a notable example of cultural misappropriation.            

            In light of the evidence presented, it is clear that the narrative surrounding yogurt and other culinary elements must be reconsidered with greater historical and cultural accuracy. Recognizing and preserving the true origins of such cultural products is essential, not only for honoring historical truth but also for respecting the cultural heritage from which they emerged.

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