Abstract
In this study, it is aimed to determine the consumption of readymade and homemade yogurt, the level of knowledge about different yeasts (chickpea, dewdrop, sugar, cone, vinegar, etc.) that can be used while fermenting yogurt, and their attitudes to use yogurt leavening in case it is sold commercially. The research was carried out with 500 participants, 427 females (85.4%) and 73 males (14.6) between 18-74. 77.0% of the female participants and 61.6% of the men shared that they had fermented yogurt. 80.1% of the women and 84.9% of the men did not know about using different raw materials as leavening agents other than yogurt yeast. According to their educational status, 54.5% of associate degree graduates wanted yogurt yeast to be sold in market, like rennet, 55.9% of postgraduate participants wanted to use it if it was sold, and 48.5% of them said yes to the reliability of yogurt yeast. In addition, the participants stated that they liked to consume yogurt in general, found homemade yogurt healthier, and made their own yogurt.
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