Ayran is a refreshing salty 3 ingredient Turkish yogurt drink that takes only 2 minutes to make. It is served throughout the Middle East with different names and variations. Here I will show you 3 most popular ways to make and enjoy Ayran.
Next time try this refreshing sweet banana milk.
Table of contents
Why This Recipe Works
This drink will make you enjoy whole milk yogurt to the fullest. Perked up with some salt it goes pretty well with any meaty or spicy meal. It is specially delicious with kebabs and shawarma too.
It is very adaptable to your liking, make it thicker or thinner is a personal preference. It is served throughout the middle east with names like doogh and laban. I like to serve it also with moussaka and dolma.
Recipe Ingredients
Ingredient Notes
- I like whole milk yogurt than low fat in this recipe. Low fat still works but the whole milk gives a richer drink.
Recipe Instructions
- In a deep bowl add yogurt and whisk for 10 seconds to make it lump free.
- Add water and salt then mix well. Here you have it the plain Ayran.
- Add some fresh mint leaves then whisk or blend to make a green Ayran.
- To make the frothy one, add some club soda and whisk with electric beaters.
Recipe Expert Tips
- Whisking this yogurt first makes it easier for the ingredients to blend with no lumps.
- You can use a hand whisk or a blender to make Ayran. For the green minty one it is better to use a blender so you make sure mint leaves are completely broken and blended into the yogurt drink. For the frothy Ayran you will reach a better froth using an electric hand (beaters) blender.
Recipe FAQs
I prefer whole milk yogurt, but you can use low fat or Greek yogurt. Be aware that you might want to add more water if using Greek yogurt. Make sure you are using non-flavored plain yogurt.
Some people use 1:1, 2:1 and even 1/2:1 yogurt to water ratio so making it thinner or thicker is really a personal preference.
Indian Lassi comes in sweet and salty varieties although the sweet one is the most common. Salty lassi is similar to Ayran laban.
Ayran is made of yogurt while Kefir is made from milk. Kefir in the stores here is always flavored with fruit syrup.
Variations
Aside from the plain, green and frothy Ayran here is what I've found. Some people add blend in garlic cloves and I have seen others make it tzatziki style by blending it with some cucumber as well.
Recipe At A Glance
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Ayran (yogurt drink)
Ingredients
Basic Ayran:
- 2 cups plain whole milk yogurt.
- 1 cup cold water.
- Salt to your liking.
Green Ayran:
- Basic Ayran.
- Fresh mint leaves to your liking. I’ve used 6-8 small mint leaves per cup of Ayran.
Foamy Ayran:
- 2 cups plain whole milk yogurt.
- 1/2 cup cold water.
- 1/2 cup sparkling water or club soda
- Salt to taste.
- Dry mint for garnishing optional
Instructions
To make the basic Ayran:
- In a deep bowl add yogurt and whisk to make it smooth.
- Gradually add water while whisking.
- Season with salt and taste to adjust.
To make Green (mint) Ayran:
- Finely chop fresh mint leaves and add to the basic ayran. You can also use a blender for easy blending.
Foamy Ayran:
- In a deep bowl combine all the ingredients and beat with an electric mixer until foamy, take about 2 minutes.
- Pour in cups and spoon the foam on top.
- Garnish with some dry mint flakes.
- Serve chilled or over ice cubes.
Notes
- Whisking the yogurt first makes it easier for the ingredients to blend with no lumps.
- You can use a hand whisk or a blender to make Ayran. For the green minty one it is better to use a blender so you make sure mint leaves are completely broken and blended into the yogurt drink. For the frothy Ayran you will reach a better froth using an electric hand (beaters) blender.
- Some people use 1:1, 2:1 and even 1/2:1 yogurt to water ratio so making it thinner or thicker is really a personal preference.
- Serve with: Ayran can be enjoyed as a light snack with simit or it can be enjoyed with heavy or spicy meals. I saw Ayran served during Ramadan iftar in Istanbul along with kebabs.
Vera
Delicious!! Thank you very much!
Quick questions: Can you use ayran as a "base" to make more ayran? Or perhaps mix it with plain yogurt as part of the recipe?
I live in California, USA. I've noticed that certain imported "authentic" ayran lists good bacteria strains not found in plain yogurt or even local store-bough ayran. I also notice it has a distinct taste that I really enjoy 🙂
Amira
Thanks Vera for your comment, I haven't tried that before. If you do please come back and share your experience with us.