Is dondurma healthier than regular ice cream?
Dondurma is not just any ordinary ice cream; it stands out because of its unique texture and resista Leer más
Why is dondurma so stretchy?
Omar Burgos
2025-10-17 09:05:36
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Unlike other ice creams, Turkish ice cream is cut with a butcher’s knife, but what makes it so chewy and stretchy.
The ice cream is prepared with goat milk and to make this milk aromatic, the goats are fed plants like Thyme and Tragacanth.
The second ingredient used to make this ice cream is a sweetener/sugar.
Lastly, the most essential ingredient that gives this ice cream a unique texture is Salep, which is basically a root of Wild Orchid.
The use of Salep gives the ice cream a stretchy, chewy texture along with accentuating the aroma of this ice cream.
José Laureano
2025-10-06 23:01:19
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It is traditional Turkish ice cream, known as Maras dondurma.
When prepared with the right ingredients and care, it becomes so elastic and pliable that Kirshenbaum says people have been photographed jumping rope with it.
“It’s like pulling taffy,” he says.
The two unusual Turkish ice cream ingredients, salep and mastic, probably contribute to the ice cream’s mysterious elasticity because they both contain polymers.
The main polymers in salep are glucomannans, which are chains of sugar units, and in mastic there are poly-beta-myrcene polymers.
Johnson, from Kirshenbaum’s lab, admits that you can make the ice cream without mastic, but she says that the dried resin gives it more stretchiness.
And some Turkish ice creams are stretchier than others, says Kirshenbaum.
Similarly, ice creams typically found here in the United States can have different consistencies depending on the amount of milk fat and protein, gums used as stabilizers, or other ingredients, says Karen Schmidt, a dairy science researcher at Kansas State University.
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What exactly is dondurma?
Dondurma también tiene cualidades inherentes que son asombrosas para los viajeros acostumbrados al h Leer más
Noelia Mireles
2025-09-26 07:06:20
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Dondurma is not just any ordinary ice cream; it stands out because of its unique texture and resistance to melting.
The key ingredient that gives dondurma its distinct texture is salep, a flour made from the tubers of wild orchids native to Turkey.
Salep contains a high level of starches known as glucomannans, which thickens the ice cream, giving it that signature stretch and chewiness.
Another important ingredient is mastic, a resin obtained from the mastic tree, which adds a subtle pine or cedar-like flavor and contributes to the ice cream’s chewiness.
The combination of salep and mastic makes dondurma unique and gives it a texture that is unlike any other ice cream.
Dondurma is traditionally made at a lower temperature than regular ice cream, which helps to maintain its elasticity.
The lower temperature, combined with the thickening agents, makes it slow to melt, even in warm climates.
The mixture of milk, sugar, salep, and mastic is heated and then cooled.
Once cooled, the mixture is vigorously beaten and kneaded, which helps develop the elasticity.
Dondurma is more than just a dessert in Turkey; it’s a cultural symbol that embodies the country’s rich history and tradition.