I first had this drink in Turkey, and loved its unusual flavor, and how it could take the edge off an appetite. During sweltering summer days, it was the perfect drink when it was too hot to eat anything aside from salad. Like a light version of kefir, ayran is a yogurt-based drink, and one that has probiotic qualities. (Another good thing to keep in mind while traveling, and if your stomach gets upset easily.) It’s served chilled and a bit salty, often with bubbles from having been recently shaken or stirred up.
To make ayran, you’ll need plain Greek-style yogurt, salt, and water. That’s pretty much it— the trick is to get the yogurt to salt ratio down. I’d start with 1/2 tsp of salt, and slowly add more to taste.
Vegan version coming soon!— just need to find a good brand of non-dairy yogurt to use. (Does anyone have a good suggestion for non-dairy yogurt— one without sugars or sweeteners?)
2 cups plain Greek style yogurt
2/3 cup water
1/2 tsp salt
1. With a whisk, combine the yogurt and water together. Ayran is a very light drink, so you may need to adjust the amount of water. You want the consistency of milk, not a milkshake.
2. Add the salt, a little at a time, and don’t forget to taste.
3. Serve chilled and bubbley.
Went to an Uzbek-style restaurant just today and this drink was on the menu! Not so hot today in Moscow, but warm enough for me to taste. It wasn’t served quite as cold, but it was refreshing!
Now I’m curious to try the Uzbek version! I’ll be back in Poland soon, we should plan a trip.
Amazing! I’ve linked to this recipe on my blog, Side/Dishes – check it out! https://sidedishesblog.wordpress.com/2016/03/09/hvala-haul-bosnian-ajvar-bulgarian-cheese-and-bradford-beer/