Ayran, Savory Yogurt Drink
Plain whole-milk yogurt whisked with cold water and a pinch of salt until frothy, the cooling drink of Turkey.
Why you'll love Ayran, Savory Yogurt Drink
Ayran is Turkey's national drink, poured alongside kebabs, grilled meats, and spicy food all over the country. It is yogurt, water, and salt whisked until a layer of foam forms on top, and it tastes cool, tangy, and savory. On a hot day or next to a spicy meal there is nothing more refreshing.
The proportions and the froth are everything. About equal parts yogurt and water gives the right texture, thinner than a smoothie but with body, and the salt is what makes it taste savory rather than sour. Blending or whisking hard whips air into the yogurt so it foams, and very cold water keeps that foam standing.
In Turkey it is served with meals rather than on its own, so pour it next to a plate of grilled lamb or chicken.
Quick overview: This Ayran, Savory Yogurt Drink comes together in 5 min and makes 2 servings, each 1 glass (about 1 cup). You'll need a blender.
Ingredients
- 1 cup plain whole-milk yogurt Label: milk and live cultures, with no sugar or thickeners
- 1 cup very cold water
- 1/4 tsp fine sea salt
- a few fresh mint leaves, optional
Instructions
- Combine: Put the yogurt, cold water, and salt in a blender or a large jar.
- Froth: Blend for 20 seconds, or seal the jar and shake it hard for 30 seconds, until a thick layer of foam forms on top.
- Taste: Taste and add a pinch more salt if you like it more savory, or a splash more water for a thinner drink.
- Serve: Pour into two glasses over ice if you like, with a mint leaf on top, and serve with a meal.
Storage and leftovers
Ayran keeps for 2 days in a covered jar in the refrigerator. It separates as it sits, so shake it again before pouring.
Plain whole-milk yogurt keeps for 1 to 2 weeks after opening, so you can make a fresh glass any day.
Variations
- Sparkling: Use sparkling water in place of still for a fizzy version, like Persian doogh.
- Mint and cucumber: Blend in 1/4 cup chopped cucumber and a few mint leaves.
- Dried mint: Stir in a pinch of dried mint, the way it is often served in Iran.
- Greek yogurt: Use 3/4 cup Greek yogurt and 1 1/4 cups water.
Notes and tips
- Use plain yogurt: Plain whole-milk yogurt gives the classic texture; Greek yogurt needs more water.
- Use very cold water: Cold water makes the foam stand up.
- Blend or shake hard: The foam is part of the drink.
- Check the yogurt label: It should read milk and live cultures, with no sugar or thickeners.
Nutrition and mindful eating
- Yogurt brings protein, calcium, and live cultures that feed the bacteria in your gut.
- Fermentation has used up some of the milk sugar, and the culture tastes tangy and savory, so this drinks very differently from a glass of milk.
- The salt and water make it hydrating on a hot day.
- Served next to grilled meat or spicy food, it cools the heat and rounds out the meal.
- As you sip, notice how the cool tang settles the heat of a spicy meal, and check how satisfied you feel at the end of a meal with ayran on the table.
Frequently asked questions
Have a question about this Ayran, Savory Yogurt Drink? Start here, with the questions people ask most.
Is it sweet?
No. Ayran is savory and salty, like a thin, cold yogurt sauce you can drink.
Can I use Greek yogurt?
Yes. Use 3/4 cup Greek yogurt and 1 1/4 cups water, since it is thicker.
What do I serve it with?
Grilled meats, kebabs, kofta, and spicy dishes.
What is the difference between ayran and doogh?
Doogh is the Persian version, often sparkling and flavored with dried mint.
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