How to make ayran

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How to make ayran

Ayran is a Middle Eastern yogurt drink which is especially popular in Turkey, although it is consumed in other regions of the Middle East and Mediterranean as well. In Turkey, this beverage is so popular that it is readily available in most fast food restaurants, and it is a common offering in the summer, when people view ayran as a refreshing drink in the heat. Some stores sell ayran pre-made, but it is also very easy to make.

The simplest form of ayran is made by blending equal parts of yogurt and water with salt to taste. The result is a thin drink which is often covered in a fine foam. Ayran is traditionally served cool, and it may be shaken or whisked right before it is served to ensure that it is frothy. People drink ayran alone, and also with meals, especially meals with spicy meats, where the yogurt helps to cool the mouth between bites.

Some variations on basic ayran are used by cooks in various regions of the Middle East. For example, cucumber water and various floral waters can be used in lieu of plain water, and ayran may be flavored with fresh mint, cracked pepper, or garlic, among other things. In Iran, it is sometimes carbonated. Savory versions of ayran pair especially well with meals, while sweeter versions may be drunk along as refreshments.

You may hear ayran called laban arbil, doogh, sheninah, moru, or tan, depending on where in the Middle East you are. In Turkey, ayran is naturally salty, which can come as a surprise to people who might be expecting a sweet yogurt drink. Some people have suggested that the salt flavoring references a time when yogurt was heavily preserved with salt to ensure that it would keep in the heat of the Middle East. Many traditional foods are very salty for reasons of preservation, so this theory is quite plausible.

The type of yogurt used has a profound impact on the flavor of ayran. Sheep’s milk yogurt is more tangy, while goat’s milk yogurt can be almost sharp and sometimes slightly acrid. Cow’s milk yogurt is sweet and much creamier, and ayran can also be made with horse or camel’s milk yogurts. The yogurt used is generally the traditional strained yogurt of the Middle East, so people making ayran with yogurt which has not been strained may need to use less water to get the consistency right.

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

How to make ayranMary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

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Discussion Comments

@simrin– Ayran is so good! I miss the ayrans I used to have in Turkey. I especially miss “yayik ayrani” which is ayran that is made by mixing ayran for many hours. It froths up a lot this way and it is served with a spoon so you can eat the froth first and then drink the ayran.

Ayran is very healthy and you’re right it’s very good for when you’ve been in the sun for a long time. My mom tells me to have ayran whenever I feel dehydrated and weak. The salt raises blood pressure and the protein gives energy. discographer October 12, 2011

I had doogh at an Iranian restaurant once. It was kind of sour and had dry mint in it. It was not bad but I didn’t expect it to be sour.

Is that how it’s supposed to be or is that what happens when the yogurt goes sour?

I’ve also had lassi, which is the Indian version of this drink. I love mango lassi, it is sweet, fruity and creamy like a shake. It’s my favorite yogurt drink. I think it’s made with plain yogurt, sugar, milk and mango pulp. I always order it when I have Indian food, it’s so delicious. SteamLouis October 11, 2011

When I was in Turkey, ayran was offered everywhere. It’s probably the second most popular drink there after black tea. When I visited, it was the summertime, so you could even see street vendors selling open and packaged ayran.

I didn’t like the taste very much at first because I’m not too fond of plain yogurt. But I quickly realized that when I was tired and hot, the ayran made me feel better. I don’t know if it was because it was cold or salty but it literally helped me go on. I couldn’t have gotten through so much sight-seeing without it.

It also tastes pretty good with meat. My Turkish friend said that whenever I have kabobs in Turkey, I should order some ayran with it. Some fast-food restaurants that served Turkish gyros and kabobs had meals with the ayran already included in it.

How to make ayranLooking for a refreshing summer drink, but wanting something a bit different? Or maybe you want the benefits of a great probiotic milk drink like kefir, but you don’t want the hassle of caring for an ongoing culture.

Ayran is the perfect cultured dairy drink for beginner fermenters – it doesn’t really need any fermenting at all, and can be ready in just 2 minutes.

I first read about Ayran in this very long research paper that surveyed a huge number of non-alcoholic and low-alcohol drinks from throughout Europe. I had never heard of it before and was intrigued.

At first reading, Ayran sounds like it could taste a bit like the Indian yogurt drink Lassi. But while Lassi is usually sweetened with fruit pulp like mango, or with sugar, Ayran is a savory drink. The only flavoring traditionally added to the already tart yogurt is some salt, and maybe some mint leaves.

So I decided to hunt up a recipe and make some myself to see what it was like.

It is delicious.

It tastes exactly what it sounds like it should – Ayran is salty, runny yogurt. But just saying that doesn’t convey the half of it.

As soon as I took a mouthful, I immediately thought of hot lamb doner kebabs, or a large plateful of Turkish Iskender. I thought of mint, couscous, hummus, and that smokey grill flavor that you only get with meat that has been slowly cooked on a flame rotisserie.

This recipe is definitely going into my summer repertoire. I think it will be a terrific accompaniment to grilled barbecue meats, and what is more, the salt and yogurt combined makes this a perfect natural drink to replace your electrolytes on a steamy sweaty day.

How to make ayran

Here’s what I did. You can follow along with me to make your own Ayran at home.

Note: This post contains affiliate links. Details here.

How to make ayran

Step 1: gather salt, yogurt and chilled water.

You want plain, unsweetened yogurt. For preference you want yogurt you’ve made yourself, but any good quality natural yogurt will work. I used a small packet of natural yogurt from our local supermarket to try this recipe, since I didn’t have any homemade on hand.

The amounts are a guideline because, as with all traditional home made foods, there is a huge variance in exactly how people like it – depending on how their Grandma used to make it, or their local customs, or how their local cafe serves it.

Start with the following volumes and then adjust it to suit yourself. If you like it thicker, add more yogurt. If you like it thinner, add more water.

Get Greek Yogurt Here (Amazon Link)

If you have a thick Greek-like yogurt, you want approximately equal volumes of water and yogurt. e.g. 1 cup of each

If you have a runnier natural yogurt, you may want 1 part water to 2 parts yogurt (1 cup water, 2 cups yogurt)

I like to use pink salt for the range of minerals in it. Purchase here. (Amazon Link)

Plus salt – to taste, but start with about half a teaspoon per cup of yogurt. You can always adjust the amount to suit yourself in future batches. Use a good quality salt, but with a fine grain. Coarse salt will take too long to dissolve.How to make ayran

Step 2. Mix the ingredients to make Ayran

Most of the instructions I found said to put the Ayran into a blender, but I don’t have a good blender, and I think washing my food processor and its attachments for a simple drink is annoying. (Isn’t it, though?)

But one website did say that you could just put it into a jar with a lid and give it a good shake. Which made me think of the simple milkshake shaker that my children use!

How to make ayran

Shake the ingredients until they’re all smooth and a bit frothy.

How to make ayran

Step 3. Serve Ayran

Pour into a glass and serve with a garnish of mint leaves if desired.

Some parts of Turkey specialize in giving their Ayran an extra frothy, foamy head – which you can apparently achieve at home by using carbonated water if you wish.

Of all the probiotic drinks that I’ve tried, this is certainly the easiest to prepare! You don’t need to have fermented anything yourself – just mix the ingredients and drink it up.

Ayran has been drunk in Eastern Europe and Central Asia for thousands of years. And now you can enjoy this great, probiotic, refreshing drink as well.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This frothy salted Turkish yogurt drink is endlessly refreshing.

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Ingredients

    • 1 pint plain yogurt
    • 1 pint cold water
    • Salt to taste
    • Optional: 2 tablespoons crushed, dried mint

Preparation

    1. Pour yogurt into a bowl and beat until smooth, add water and continue beating until thoroughly blended, or combine in an electric blender and blend until smooth. Season to taste with salt and dried mint. Chill thoroughly and serve in tall glasses, with ice.

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I’m all for the savory but this is even more delicious with a drizzle of honey whisked in (and on top!)

I’ve been drinking this all life long. It’s a drink suitable for almost any type of food. As yogurt (plain) it is a good thing to chase hangovers. for sure. One can skip the salt. Enjoy!

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Try this super refreshing and healthy Ayran (Turkish yogurt drink) recipe ready in 5 minutes with only 3 simple ingredients. It’s a great thirst quencher and is both healthy and hydrating!

How to make ayran

Ayran (also called doogh, Dhallë, or tan depending on locale) is not only super easy and quick to make, it’s also delicious and refreshing!

It literally takes 5 minutes of your time and is made from only 3 simple ingredients.

I’m sure that many countries claim that ayran drink was first made by them, in fact the origins of this drink go back to 1000 CE Armenia.

It is widely consumed across the Middle East, especially in Turkey where it is considered a national drink, but also in Iran, Azerbaijan, Bulgaria and Arab countries.

I first tried it in Turkey and immediately fell in love with it, so for me it’s a Turkish drink.

What is Ayran?

Ayran is a savory Turkish yogurt drink made from yogurt, salt, and water although you can certainly spice it up as you’ll soon see.

It’s a drink that is served chilled and often accompanies a savory meal of meat and/or rice (as is common in the region where it originates).

It pairs beautifully with curry or other spicy dishes as it naturally soothes the impact of heat on the tongue and feels even more refreshing.

Is Ayran the same as kefir?

While they are similar, and both are considered non-alcoholic fermented beverages, the process of making them is quite different.

Ayran is made from yogurt, whereas kefir is made from kefir grains. The resulting flavors may be similar, although kefir has often a more pungent flavor.

Is Ayran the same as buttermilk?

Some assume ayran and buttermilk are the same. They are not.

Buttermilk is the milk left over after converting milk into butter. Ayran is a chilled mix of salt, water, and already made yogurt.

What does Ayran taste like?

Ayran is refreshing and savory, slightly tart, and salty.

Depending on the herbs or spices one adds to it, it may also be minty or cooling or even garlicky.

You can even swap out the chilled water for carbonated water and have more of a bubbly, savory drink.

How to make ayran

Health Benefits of Ayran

One of the things I love about ayran is its ability to rehydrate your body when it’s hot outside.

Sea salt (unlike highly processed table salt!) contains numerous minerals and nutrients your body needs on a daily basis, especially when you are sweating. Adding sea salt to your beverages satisfies your thirst and keeps your body hydrated longer.

In addition, ayran contains yogurt, which is rich in protein, natural probiotics, vitamins and calcium. It keeps to regulate your digestive system and strengthen your body’s natural defense mechanisms.

Ayran isn’t just about flavor, but practically healthy in desert heat…or your backyard on a hot summer day.

How to Make Ayran

This easy ayran recipe takes only 5 minutes and 3 ingredients to prepare.

Greek yogurt would be the best choice for this recipe as it’s thicker and offers the best flavor.

You can experiment for your own preference if you’d like, but we use a 1:1 ratio of water and yogurt for the best consistency.

The same with the amount of sea salt: 1 teaspoon for every 500 ml (pint) of yogurt seems just right, but you can feel free to adjust it to your taste.

Mix everything together and serve chilled. See the recipe card below for details.

Making Flavored Ayran

There are also some interesting ways you can enhance the basic recipe, also. Experiment with adding:

  1. Chopped dill
  2. Finely grated cucumber
  3. Minced garlic
  4. Chopped mint
  5. Chopped parsley
  6. Freshly ground black pepper
  7. Chopped cilantro
  8. Ground cumin
  9. Lime or lemon zest (not the juice)
  10. Crushed thyme

Let me know if you have other ideas in the comments below!

How To Serve Ayran

Serve it in a pitcher or glasses as an accompaniment to any savory meal.

I like to serve ayran drink with Turkish flatbread, pita pockets with roasted veggies and hummus or borek with spinach and feta cheese, for a quick and delightful snack.

It will be a great addition to any dinner or summer barbecue table as well.
How to make ayran

Top Tips

  • Ayran is not only a delicious and hydrating summer drink, it is also super easy to make with only 3 simple ingredients in just 5 minutes.
  • Depending on the consistency you prefer you can adjust the amount of water you add to the yogurt.
  • This ayran recipe makes 1 liter or 1 liquid quart (4 cups) of ayran which is roughly 4 servings (1 cup or 250 ml per serving).
  • Refrigerate ayran in an airtight jar or bottle for up to 3 days.
  • You don’t have to use blender if you are making the basic recipe with no add-ons. Just mix yogurt, water and salt in a pitcher or in a large bowl using a whisk.
  • Serve it with anything savory. Ayran is perfect for summer BBQ or dinner. My favorite ways to serve it is with Turkish flatbread, pita pockets with roasted veggies and hummusor borek with spinach and feta cheese.
  • Make sure to check other summer drinks recipes likehomemade ginger beer, non-alcoholic mojito and sweet woodruff lemonade.

Recipe Variations

  • Make this recipe vegan by using plant-based yogurt (opt for almond or cashew yogurt for the best flavor).
  • Experiment with different add-ons like cucumber, garlic, dill, peppermint, parsley, cilantro, thyme, black pepper, cumin, lime or lemon zest (not the juice), etc. The possibilities are endless!

See the recipe below and stay hydrated with this refreshing yogurt drink!

If you ask any of my friends, what my favorite drink is they may tell you red-bull or beer! Shock, horror, surprise, it is infact Ayran. This is a Turkish drink that is consumed by millions of Turks every day.

Don’t be surprised if you are suffering from an upset stomach and a Turkish person offers you Ayran as it is a great way of calming down a poorly tummy. What do I like so much about Ayran? Well, it is simply a great thirst quencher that taste good.

My favorite time for drinking it is, lunchtime. If you want to be really Turkish, then simply head to a kebab shop at lunchtime and ordered kebab and Ayran. If you are not in Turkey, then you can make it yourself at home by simply mixing yogurt, water and salt in amounts to suit your taste buds.

How To Make Ayran

Take a blender, add water, yogurt and salt to the blender. Whizz it around for 30 to 45 seconds and then pour it into glasses. If needed you can serve it with ice cubes or a leave of mint. At this point, I also have to tell you about the number one mistake when it comes to holiday makers and Ayran.

A Common Mistake

Holiday makers booking self catering apartments will head off to the supermarket, buy Ayran instead of milk and try to add it to their morning cup of coffee. Well, it is the same color so it is an easy mistake to make but salty coffee or tea is not nice.

For future reference, milk in Turkey is called Sut.

In the meantime, enjoy a nice refreshing glass of Ayran.

12th February 2017 By Lulu Witt 1 Comment

How to make ayran

Ayran with a frothy top goes beautifully with gozleme or pide

One of the most popular drinks in Turkey is ayran, summer or winter. When foreign visitors first taste this salty drink, many of them cannot fathom why it’s loved by so many but it soon grows on you. Don’t give up.

A REAL THIRST QUENCHER

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.

  • ½ cup plain yogurt
  • 1 cup water
  • ¼ tsp salt or more to taste
  1. Start by blending the yogurt and slowly add the water and salt.
  2. Blend until it is completely smooth and has a nice froth on top.
  3. 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!)

How to make ayran

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.

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.

How to make ayran

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.

How to make ayran

Ayran Turkish Yogurt Drink

Ayran is a creamy savory yogurt drink that is very popular in Turkey. Enjoyed chilled and with ice, this is always served with meals at home and restaurants in Turkey.

Yogurt based beverages are a pretty common item on daily menus across the middle east to the Indian subcontinent. We have previously shared our doogh recipe, a Persian yogurt drink, that is a favorite among our readers.

Doogh and ayran are made with the same basic ingredients, however there are subtle differences. I have found ayran to be thicker, which also makes it feel more creamy. It is relatively less tangy than doogh.

While both are fizzy drinks, ayran is often served with its characteristic foamy top. And this Turkish beverage is typically enjoyed plain, whereas doogh is often flavored with herbs, rose petals and such.

What Do You Need

Yogurt, Water, Salt

That is all you need to make this good homemade drink! I would recommend a few more things to take it up a notch.

  • Sparkling mineral water: This will add a nice fizz to your yogurt drink.
  • Mint: Stir in whole mint leaves, chill and discard leaves. Dont blend yogurt with fresh leaves. Alternatively stir in dried mint.

How to make ayran

What Kind of Yogurt To Use

This drink has an amazing creamy flavor and taste.

  • Full fat homemade yogurt that is slightly tangy works best.
  • The high fat content in Turkish yogurts also helps with foam development when the drink is blended at high speed.
  • Choose only plain yogurt without added sugars or flavors.
  • This may not be traditional, but adding a dash of cream while blending this beverage, helps with the foam and creaminess even further. Especially if using reduced fat yogurt, definitely try that.

How To Make Foamy Ayran

A thick layer of foam on top of this yogurt drink is not just for looks, it also provides an interesting mouthfeel and consistency. Just like the difference between plain milk coffee versus cappuccino with its foam on top.

  1. Blend full fat yogurt and salt in a pitcher using an immersion hand blender.
  2. Stir in sparkling water and blend again, until foamy on the top.
  3. Serve it chilled.

One trick to make more foam is to run an electric milk frother in some creamy yogurt diluted with sparkling water and add that extra foam on top.

How to make ayran

Homemade Yogurt For Ayran

The easy way to make it is using a yogurt maker and following the manufacturers instructions.

Otherwise, bring full fat milk to a boil and cool it to 110 degrees F. Then stir in ½ a cup of fresh yogurt per one quart or liter of milk. Use a fast moving brand of yogurt with active cultures.

Cover with a lid and wrap towels around the dish and let it ferment in a warm place for about 8 to 9 hours to make yogurt that is not too sour. Over fermentation will make the yogurt very sour for this drink. You may try fermenting the yogurt in an oven that has not been pre-heated.

How to make ayran

Ayran Health Benefits

  • This yogurt beverage is a good source of high quality protein, calcium, potassium, magnesium, vitamin B 6 and vitamin B 12.
  • It provides gut friendly probiotics. Therefore, it is beneficial for gastrointestinal conditions such as, constipation, irritable bowel disease, diarrhea, lactose intolerance, etc.
  • Regular consumption of yogurt based drinks with active cultures may support the immune system, better weight management, aid in prevention of osteoporosis and lower the risk of high blood pressure.
  • As a dairy beverage with low amount of lactose, this may be a better choice for a lactose intolerant person.
  • It is gluten free, vegetarian, egg free, soy free and nut free.

How To Serve It

Serve it on some ice in clear glasses or copper mugs with lots of foam on top. Flavor it with mint if you like.

What To Serve With It

It goes well with Mediterranean and middle eastern meals. My favorite picks to enjoy this yogurt beverage with are:

  • Grilled Salmon Kabobs
  • Kotlet (Persian Meat Patties)
  • Lentil Rice with Cranberries
  • Mediterranean Chickpea Salad

How to make ayran

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The Turkish yoghurt drink, ayran, has caused much confusion – dare we even say distress – over the years.

By that, we mean confusion for the foreign visitor; especially British holidaymakers looking to buy ingredients for their essential morning cup of tea! Here’s a little tale to explain what we mean…

Ayran – Drinking Yoghurt, Not Milk

Dad comes out to Fethiye for a visit so we phone him to check he got here okay.

Me: Hi dad. How’s your apartment? We’ll come round to see you in a few minutes.
Dad: (In a very grumpy voice.) Apartment’s fine and when you come round, bring some milk with you! I’ve bought two bottles and they’ve both been sour. It keeps curdling when I try to make a cup of tea and it tastes awful!

This is our ‘tee hee moment’ because we know exactly what’s happened. We have lots of conversations like this with people who come to Turkey and go self-catering.

We can’t decide if there are lots of Turkish shop owners who have a good old chuckle to themselves as unsuspecting foreigners pay for their ‘milk,’ (only to return to the shop again a few minutes later to make another attempt) or if the shop owner thinks everyone loves ayran as much as they do.

The first supposition is definitely funnier!

What Is Ayran Made Of?

Just as we learned the art of drinking that other Turkish national drink, rakı, we only started to drink ayran in any quantity once we’d lived here for three or four years; it’s an acquired taste!

Ayran is not milk.

It’s a yoghurt drink – a mixture of natural yoghurt, water and salt and, as the hotter weather creeps along the shores of Southern Turkey, it’s a fantastic summer drink. These days, we can’t imagine life without it!

Of course, we drink ayran year round; not just in summer.

But if it’s served ice cold on a roasting hot day, it’s liquid heaven. “Buz gibi ayran,” is a favourite Turkish phrase, often said with dreamy smile. “Ayran like ice.”

You can’t miss it when you’re in Turkey. It’s part of the fabric of Turkish society. It’s a fact of life. It’s sold in plastic bottles (exactly the same as a British milk bottle), glass bottles, plastic cartons, cardboard cartons, by the glass, people make their own – everyone drinks ayran and we’ve definitely joined the fan club too!

So, now you must be wondering…why is ayran good for you?

Ayran Benefits – 4 Fantastic Reasons to Love This Yoghurt Drink

1. Ayran is easy on the budget and filling

If you’re in Turkey on a budget, most of the eateries where you sit down to eat your food will sell ayran. Eat your food, drink your ayran and it’ll be very cheap. And, just as important, you will be extra full.

These days, we’re living in a world where we know of the importance of trying to reduce our plastic usage. If you’re in an eatery and you order ayran, ask if they serve açık (ach-erk) ayran. This is our favourite version anyway as it’s super fresh and you get a lovely light foam spooned over the top.

It’ll typically be served in a traditional copper cup or in a glass.

How to make ayran Look out for the açık ayran machines

Much better this than a small carton that has been mass produced in a factory. Açık ayran is more fun, too. If you don’t use your straw, you can have a frothy moustache while you drink it.

Some places even serve it with a spoon so you can take your time, eating the foam top before reaching the ice cold yoghurt drink below.

2. Ayran is good for you in hot weather

The summer months in Southern Turkey can see temperatures in the 40s. And, especially along the Mediterranean coast, this is sometimes combined with sweltering humidity.

This is where you begin to understand why Turks swear by ayran. Served icy cold, the yoghurt’s magical properties help cool down over-heated bodies while the salt replenishes those salts lost during bouts of ridiculous and uncontrollable sweating.

We love to order a glass of açık ayran with our gözleme when we’re attempting to do our food shopping at Fethiye market on Tuesdays or Çalış market on Sundays.

Shopping in the summer heat can get quite taxing on occasion but a gözleme and yoghurt drink combo can give the necessary fuel to get round the stalls for the necessary fruit and veg.

How to make ayran Açık ayran and gözleme make for a good shopping combo

3. Prevention is better than cure…but ayran can help the curing process, too!

Because it’s yoghurt-based it helps to settle the stomach should you be unfortunate enough to develop a dose of the Turkey Trots (you know; griping, gurgling stomach, running to the loo every few minutes).

Again, the salt will restore those salts you lose while this unpleasant action is taking place!

We all know too much sun and alcohol shouldn’t be mixed. But we’ve all done it. In a majority of cases, this is what causes your illness – not last night’s kebab.

Get yourself to the chemist, swig your medication down, sip some ayran throughout the day and you’ll hopefully be back up and running in no time at all.

4. Ayran is good sporty replenishment

If you do a lot of exercise like we do, ayran is great replenishment for when you have finished your workout. According to the NHS, dairy drinks (especially milk) help your body recover quicker.

We love to glug a glass down after a long run – it replaces salts, and, after just burning so many calories, it takes away those immediate hunger pangs, too. Until your next meal.

5. Well, ayran just tastes great!

For some people (including us) it takes a while to get your head round drinking salty, watery, yoghurt. But, once you’ve acquired the taste, you’ll wonder why it took so long to have this traditional Turkish drink in your life.

And it’ll really feel like a taste of Turkey if you can get it served in a classic copper or pewter cup.

How Do You Make Ayran?

So, now that we know this yoghurt drink is not only tasty but it’s also good for us, what if you can’t buy ayran in the UK or wherever else you might be reading this? Well, thankfully, it’s really easy to get the taste of Turkey and make your own ayran at home.