Ayran

Ayran is a cold, tangy yogurt drink with a silky texture and a delicate salty finish. When properly whisked, it becomes light and foamy, making it exceptionally refreshing and satisfying despite its simplicity.

Nutrition · per serving

95kcal

5.3gProtein

7.1gCarbs

5gFat

0gFiber

2 servings

Ingredients

5 items

Ayran karışımı

plain full-fat yogurt, well chilled300 g

cold water300 ml

fine sea salt3 g

ice cubes (optional, for serving)4-6 cubes

dried mint (optional, for garnish)1 pinch

Tips

•Use plain unsweetened yogurt; Turkish-style or Greek-style yogurt both work, though very thick yogurt may need a splash more water.
•For the best froth, use very cold ingredients and whisk just before serving.
•Ayran is traditionally served alongside kebabs, gözleme, pide, köfte, or spicy dishes.
•If using table salt instead of fine sea salt, start with slightly less and adjust to taste.

Steps

1
Chill 2 glasses if possible. In a jug or deep bowl, add the plain full-fat yogurt, cold water, and fine sea salt.
300 g plain full-fat yogurt, well chilled300 ml cold water3 g fine sea salt
2
Whisk vigorously for 1-2 minutes, or blend for 20-30 seconds, until the salt dissolves and the drink turns smooth, lightly frothy, and fully combined. Scrape down the sides if needed so no thick yogurt remains unmixed.
300 g plain full-fat yogurt, well chilled300 ml cold water3 g fine sea salt
3
Taste and adjust very slightly if needed: traditional ayran should be refreshing and lightly salty, not briny. If you prefer it thinner, whisk in 1-2 tablespoons more cold water.
300 g plain full-fat yogurt, well chilled300 ml cold water3 g fine sea salt
4
Pour into the chilled glasses over ice cubes if using. Finish with a pinch of dried mint if desired, and serve immediately while cold and foamy.
4-6 cubes ice cubes (optional, for serving)1 pinch dried mint (optional, for garnish)

Origin & History

Ayran is one of the most beloved drinks in Turkey and has long been enjoyed across Anatolia and neighboring regions. Made simply from yogurt, water, and salt, it reflects the pastoral dairy traditions of the area. Its cooling, tangy character makes it a classic companion to grilled meats, breads, and summer meals.

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Steps

Chill 2 glasses if possible. In a jug or deep bowl, add the plain full-fat yogurt, cold water, and fine sea salt.

300 g plain full-fat yogurt, well chilled300 ml cold water3 g fine sea salt

Whisk vigorously for 1-2 minutes, or blend for 20-30 seconds, until the salt dissolves and the drink turns smooth, lightly frothy, and fully combined. Scrape down the sides if needed so no thick yogurt remains unmixed.

300 g plain full-fat yogurt, well chilled300 ml cold water3 g fine sea salt

Taste and adjust very slightly if needed: traditional ayran should be refreshing and lightly salty, not briny. If you prefer it thinner, whisk in 1-2 tablespoons more cold water.

300 g plain full-fat yogurt, well chilled300 ml cold water3 g fine sea salt

Pour into the chilled glasses over ice cubes if using. Finish with a pinch of dried mint if desired, and serve immediately while cold and foamy.

4-6 cubes ice cubes (optional, for serving)1 pinch dried mint (optional, for garnish)

Origin & History