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Traditional Turkish drink, fermented milk, probiotic source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Yukaflu sur (200 g) has 110 calories. That works out to 55 calories per 100 g. It contains 9 g of carbs, 6.4 g of protein, 4 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 33% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
110
KCAL / 200G
Carbs
9g
· 3% DV
Protein
6.4g
· 13% DV
Fat
4g
· 5% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 26% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 110 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 2.4 g | 12% |
| Trans fat | 0.02 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 9 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 6.4 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 110 kcal |
| 100 g | 100 g | 55 kcal |
| 1 serving (small) | 100 g | 55 kcal |
| 1 cup (small) | 150 g | 83 kcal |
| 1 pack (medium) | 200 g | 110 kcal |
| 1 cup (large) | 250 g | 138 kcal |
| 1 serving (large) | 300 g | 165 kcal |
| 1 bottle (medium) | 330 g | 182 kcal |
| 1 bottle (large) | 500 g | 275 kcal |
Calculated from 55 calories per 100 g.
Yukaflu sur is a traditional Turkish drink made from fermented milk. Fermentation gives it a tangy dairy character, but its precise recipe and texture can vary by regional preparation.
Yukaflu sur is a fermented milk drink, so it shares features with both kefir and drinkable yogurt. Its exact texture and cultures are not specified by the name alone, so it should not be assumed to have kefir’s particular microbes.
It may contain live microorganisms from fermentation, but that is not guaranteed in every preparation. Heating or processing after fermentation can reduce or remove live cultures, and the presence of cultures does not establish a specific health effect.
Yukaflu sur is made by fermenting milk, and it is minimally processed. The available description does not specify a single starter culture, fermentation time, or temperature, so those details can vary between makers.
Yukaflu sur has the tangy, milky character associated with fermented dairy drinks. Its level of sourness and thickness can differ with the fermentation and local recipe, so there is not one fixed flavor profile.
Sometimes, but Yukaflu sur may not match the acidity or thickness of buttermilk or kefir. It can work in sauces or batters where a tangy fermented dairy ingredient is suitable; adjust the liquid to fit the recipe.
You can make a fermented-milk drink at home, but a reliable Yukaflu sur recipe depends on the local method and starter culture. Use clean equipment and a tested fermentation recipe rather than leaving milk to ferment under uncontrolled conditions.
Not necessarily. Fermentation may lower the lactose in Yukaflu sur, but it does not reliably remove all of it. Someone with lactose intolerance may still develop symptoms, depending on their individual tolerance and the product.
Keep Yukaflu sur refrigerated and tightly covered after opening. Use a clean utensil or glass, follow the product’s stated storage guidance, and discard it if its smell, appearance, or taste has changed noticeably.
Many children can drink pasteurized Yukaflu sur as part of a varied diet, provided they tolerate dairy. Do not give an infant cow’s milk as a main drink before 12 months; age and medical needs can change what is appropriate.
Vitamins
B12
0.8µg · 33% DV
B2
0.36mg · 28% DV
B5
0.7mg · 14% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
190mg · 27% DV
Calcium
240mg · 24% DV
Iodine
32µg · 21% DV
Selenium
5µg · 9% DV
Potassium ⭐
300mg · 9% DV
Sodium
96mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Yukaflu sur is a traditional Turkish drink made by fermenting milk. Its cultured character brings a gentle tang and a smooth, pourable texture, making it part of the broader family of fermented dairy drinks rather than a sweet milk beverage.
It is usually served chilled, either alongside a home-cooked meal or as a refreshing drink in warm weather. Its mild acidity works especially well with savoury dishes, including soups, vegetables and grilled foods. Nutritionally, it offers some protein without being especially energy-dense: 100 g provides 55 calories and 3.2 g of protein. For a lighter pairing, serve it with a simple meal rather than alongside rich, fried foods.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.4g
MONOUNSATURATED
1g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.