Ayran: Refreshing Salted Yoghurt Drink
Yoghurt, cold water and a pinch of salt. The best drink on a hot day and after rich food.
Ayran is an ancient drink of the Turkic peoples; nomads relied on it to quench their thirst on long journeys. Even today, on a hot day after kebabs or samsa, nothing beats a glass of ice-cold ayran.
Why it is good for you
- Live cultures in the yoghurt aid digestion.
- Salt replaces minerals lost through sweating.
- It is low in calories and contains no added sugar.
Nutrition
Per serving (≈ 250 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Whisk the yoghurt
Put the yoghurt in a bowl, add the salt and whisk until smooth.
Add the water
Pour in the cold water in a thin stream, whisking all the time. Sparkling water makes it lightly frothy. Adjust the thickness to taste.
Add herbs
Bruise the mint leaves in your hands or finely chop the dill and stir in. Classic ayran has no herbs, but in summer they make it even more refreshing.
Serve cold
Chill for 30 minutes or serve over ice. Stir again just before drinking.
Cook’s tips
- 1Blend it for a thick layer of foam.
- 2Try a pinch of ground cumin.
- 3Drink it within a day.
- 4Use ice cubes made from leftover whey or water to chill the drink without diluting its consistency.
Serving & storage: Pour into tall glasses and garnish with a fresh sprig of mint. Keep refrigerated in a sealed glass bottle for up to two days, giving it a vigorous shake before pouring to re-incorporate the ingredients.
Choosing the yoghurt
Homemade katyk or plain yoghurt with 2.5–3.5% fat works best. Avoid sweetened or fruit yoghurts, as ayran should be slightly salty.
The takeaway
Ayran takes just five minutes. Add it to your summer menu and you won’t miss fizzy drinks.
