We began our journey in 2012 with the aim of producing traditional Turkish ice cream. But our passion for this delicacy goes back to early years. I still remember trying so hard to introduce this unique taste to my every foreigner guest and waiting to see their positive feedback. As I would offer some ice cream after a generous portion of meal, the guests always hesitated.

But I was less motivated as each year passed because the quality of the Turkish ice cream on the market changed drastically in time. I knew that something was wrong. It struck me that I no longer found it worth to introduce what was once a very special local product. Was it my tastes changing?

I understood that it was not when I met an 83 years old boutique ice cream maker. He had a small shop at a small village in the highlands of Taurus Mountains. As soon as I tasted the ice cream he made I remembered that creamy flavour from years back. He was making his ice cream with the original recipe. Talking with him I learned that it was the goat milk that made his ice cream different from the industrial versions. And he used to supply his milk from nearby farmers who were grazing their local breed goats in pastures of the Taurus mountains. The thickiner agent Salep was also a main factor in giving the uniqe taste and texture of his ice cream. But why did all the large scale producers changed this recipe? They had superior machinery and better buildings with all the facilities required for production compared to this little shop in a village. However they lacked the main ingredient of the recipe: THE GOAT MILK. And it was notjust any gaot milk they needed. it had to be from grass fed local breed goats. From that point the path to choose was obvious. lf we wanted to produce the real traditional Turkish ice cream we had to build a goat farm where we have Damascus goats.

We chose our farm lands at the skirts of the Taurus Mountains. This region has a very large plant diversity which is required to have the creamy aroma in the goat milk. We are happy to be able to combine the best sides of modern and traditional farming ensuring that besides being hygienic, our milk has the same nutritious content as it had 50 years ago.

Murat Ulusoy


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200 000

Grazing Area in Square Meters


1 500

Units of Goat


10 000

Closed Area in Square Meters


650 000

Annual Milk Production in Liters