Ayran — Turkish Yogurt Drink

Cool, lightly salted and whisked until frothy, ayran is a Turkish yogurt drink made with yogurt, cold water and salt. Serve it in a traditional copper cup alongside pide, lahmacun or grilled kebabs.

Makes 2–3 glasses • Preparation: 5 minutes

Ingredients

400 g plain whole-milk yogurt, chilled

250–350 ml cold drinking water, to taste

¼ teaspoon fine salt, or to taste

Method

1. Whisk the yogurt until completely smooth.

2. Gradually whisk in 250 ml water. Add more until drinkable but still creamy; strained yogurt needs more water.

3. Add the salt. Blend or whisk vigorously until frothy. A home blender produces a lighter foam than a traditional ayran churn.

4. Pour into chilled glasses or food-safe lined copper cups and serve immediately, spooning foam on top. Stir again if it separates.

Serving and tradition

Serve alongside lahmacun, börek, or a rice-and-bean lunch. Ayran is enjoyed throughout Türkiye; Susurluk in Balıkesir is particularly associated with its foamy version. Use plain yogurt, not sweetened yogurt. Mint is an optional variation.

Storage and allergens

Keep refrigerated and use within 24 hours for best quality. Contains milk.

Cultural reference: GoTürkiye, Turkish Cuisine — https://gastronomy.goturkiye.com/turkish-cuisine