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This drink is like marmite - you either love it or hate it. I normally put the glasses into the fridge before serving so it stays nice and cold.
8 people made this
- 500g plain Greek yoghurt
- 225ml cold water
- 1 teaspoon salt
MethodPrep:5min ›Ready in:5min
- Put the yoghurt into a large bowl and whisk well, then add the water and whisk until smooth. Stir in salt. When you can see bubbles you know that you've mixed it enough. Pour into glasses and drink cold.
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Ayran (Turkish Yogurt Drink)
Published August 21, 2020 | Updated September 16, 2020 By Roxana Begum | 5 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Get ready to savor some salty and creamy Ayran with an incredible foamy top. A healthy, refreshing and delicious yogurt beverage, this is a great source of nutrients and probiotics.
What is Ayran?
Ayran is a Turkish dairy drink that consists of salty yogurt frothed up to perfection. The traditional ayran recipe is quite simple, requires only 3 ingredients (yogurt, water, and salt), and can be done in only a few minutes. Most non-Turkish people consider ayran to be a summer drink because it&rsquos refreshing and savory but most locals know that ayran is not a seasonal drink. People in all Turkic countries (Azerbaijan, Kazakhstan, Kyrgyzstan, Turkmenistan, Turkey, Uzbekistan) as well as the Middle East and the Balkan drink ayran throughout the year.
It&rsquos served for both, breakfast and dinner (even though having it for lunch is not uncommon either), and alongside some of the most popular Turkish dishes like menemen, borek, simit, cilbir, cacik, samsa, etc. In other words, the traditional ayran recipe goes well with most Mediterranean dishes, is great for hydration, and drinking it comes with a lot of health benefits (more about this below).
Please let us know how this "Turkish Beverage" turns out for you in the comments. We are always so eager to hear from you.
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Thank you for the information!
This is very healthy & appetising! It helps if we can eat regular!
Dear friend! Thank you so much for the comment. We often drink it at everytime. You shold try it.
1. Combine yogurt and milk in a blender. Blend until frothy.
2. Add sparkling water and ice cubes after which the drink will become fizzy.
3. Add water and a little more if it is thick.
4. Blend on medium speed for a minute.
6. Add mint to taste (optional).
Note: if you use soda water or add some crushed mint, you will have Doogh, the Iranian version of Ayran. The choice is yours, and either way, it is a must-have for everyone.
Next time you purchase yogurt, remember that you are not only investing in a simple snack. It is a cultured dairy product with many possibilities for innovation and more importantly, thousands of years of rich Turkish history behind it. Whether savory or sweet, yogurt is a tasty treat with huge potential and the Ayran recipe is proof of this.
If you are a fan of Diliris Ertugrul, then go ahead and binge-watch the show again with a glass of Ayran drink. Or, ask for it in any Turkish restaurant, bar, or roadside stall, and you won’t be disappointed. Do drop by to thank us later!
Feel free to share this recipe with friends, family, and your loved ones! Keep visiting our website for new content on Diliris Ertugrul, Kurulus Osman, as well as Turkish cuisine!
Ayran is wonderful at quenching your thirst. It also replenishes lost salts when you have been working hard. It can help you lose weight too because it staves off hunger. And it is so easy to make. Below you will find my ayran recipe.
- Start by blending the yogurt and slowly add the water and salt.
- Blend until it is completely smooth and has a nice froth on top.
- Pour into a glass and add some ice if you wish.
It took me 4 years to enjoy it and now I couldn’t go to a pizza shop and order a pide or a lahmacun without having an ayran on the side. They are truly a match made in heaven.
HINTS FOR THE FIRST TIME AYRAN TRYER!
If you are going to try it for the first time, I recommend you either make it yourself using a blender or buy it ready-made from a shop. If ayran is sold in a bottle or sealed drink container, then the texture will be smooth, the same as if you had blended it yourself.
If you buy it from a little cafe or lokanta where they make it on the spot, often the vendors are not fussed about how well it is blended. Using just a hand whisk, it often has tiny fatty, yogurty lumps in the drink which can be more than off-putting, even for the converted ayran drinking community.
On top of that, many Turks, especially from the villages, are used to older yogurt, on the point of fermenting and can handle quite sour yogurt. So you get a double whammy if you are not careful – a lumpy, everso slightly off, salty concoction. Not advisable for the first time tryer.
I personally need my ayran smooth as silk and as fresh as can be. And then I promise you, not only is it delicious but it amazingly thirst quenching and manages any hunger pangs as well.
Many older fashioned lokantas, often the type that are selling pides, gözleme and kebaps will have an actual ayran machine which pumps the yogurt drink through a fountain and creates an amazing froth.
These generally are lovely and smooth and the head on the ayran will definitely give the impression that you are drinking a big, cold beer. (The straw is a bit of a dead giveaway, so cast that aside!)
ADDING SALT TO AYRAN
In summer, it is quite common to see people shake a bit more salt into the ayran to replenish their lost salt from perspiring. I certainly know from experience that in summer I require more salt in my ayran than during the winter months.
It’s worth listening to your body as I do believe sometimes we need extra salt, if we have been working hard or just stuck out in the sun too long. I do not overly salt my food normally and refuse to feel guilty about adding extra to my ayran on these occasions.
- Water to yogurt ratio: I’ve found that finding the ‘perfect’ ratio varies for different people. Feel free to experiment with the water amount if you want a thicker or thinner yogurt drink recipe.
- Using herbs: if you plan to make a batch to keep in the fridge, it’s best to use dried herbs. If you use fresh herbs, they’ll need to be removed daily and replaced.
- For frothy ayran: though the jar will create some foam, if you want really frothy ayran, use a blender. Blend until it’s super frothy.
- Using low-fat yogurt: I always recommend using full-fat yogurt for homemade ayran. Not just for the creamier flavor but also because the lower fat content yields more tart/tangy flavor.
Yogurt drink (Ayran)
I posted this image on the blog’s Facebook page, just to see how many people would respond to it. Initially I thought it was only an Eastern Mediterranean (Turkey) and Middle-Eastern drink turns out it is popular in Pakistan, Afghanistan, Azerbaijan, even in parts of China.
In Lebanon, it is called ayran and most people buy it at the neighborhood market already made. In the US, it is sold in Arab or ethnic groceries. Yet preparing it at home is easy and the great thing about it is that it is unsweetened, very refreshing and has protein and calcium from the yogurt. It is excellent with kebabs or grain-based dishes.
Above machine was photographed in a Beirut (Hamra) restaurant serving Aleppian cuisine. The machine keeps the ayran cold and smooth.
I am sharing a recipe from my friend and master chef Asma, who is of Kurdish heritage (it is called daw in Kurdish/Kurmanj).
INGREDIENTS: for one serving
1/2 cup yogurt, plain
1/2 cup water
pinch of salt, optional
1. Mix the yogurt and water till smooth. Add a sprinkle of mint if you like or drink it plain.
Three generations of Kurdish ladies, Asma (middle) and her sister Fikriyeh (right) are both Master Chefs.
How to drink Ayran?
There are two types of Ayran in Turkey. The first one is the ones which are mass produced by the yogurt manufacturers of Turkey. The other one is called as fresh made or homemade ones. Fresh made ones have huge bubbles on it and taste less salty than the mass produced ones.
I usually prefer to drink fresh made one because it taste less salty and if it is necessary, I can add salt. We usually prefer to drink fresh made Ayran in a copper mag or copper bowl because copper keeps it cold much longer than a normal glass would. I tell you this because I don’t want you to be confused when you see people drinking it in the copper mugs.
Today, Ayran is more famous than it has used to be. The tourists, who had tried Ayran beverage during their vacations in Turkey, started to prepare it at their homes. Even Turkish yogurt producers saw the demand around the globe and started to export it internationally. Most European restaurants have already added Ayran to their beverage menus. It is such a great thing to see how much the foreign cultures like the taste our national drink.
I think this will be the easiest and the shortest recipe that I share with you so far on my website.
Ozlem’s Turkish Table at BBC Good Food Magazine!
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Ozlem’s Turkish Table at YouTube!