How to make ayran at home?

Ayran recipe

Ayran is a salted yogurt drink from Turkey and nearby countries. It has three ingredients and no cooking.

• 2 cups cold full-fat plain yogurt
• 1 to 1.5 cups cold water (still or sparkling)
• 1/2 teaspoon salt, up to 1 teaspoon to taste
• Optional: ice, dried or fresh mint

This makes about 4 small glasses. Recipes vary: one common version uses 2 cups of yogurt to 1.5 cups of water, another goes thinner at roughly 1/2 cup of yogurt to 2 cups of water. Start with less water and add more until it suits you.

Steps

1. Put the cold yogurt in a bowl, jar or blender.
2. Add the cold water and the salt.
3. Whisk, shake in a closed jar, or blend until smooth. Blending or shaking hard gives a light froth on top.
4. Taste. Add water to thin it, yogurt to thicken it, or salt to sharpen it.
5. Serve cold, over ice if you like.

Choosing the yogurt

• Full-fat plain yogurt gives the creamiest, tangiest drink.
• Greek yogurt works but is thick, so you need extra water.
• Use unsweetened yogurt. Flavored yogurt will not taste right with salt.

Variations

• Dried or fresh mint for a cooler flavor.
• Sparkling water for a lighter, fizzy version.
• Cucumber, a little kefir for extra tang, or a drizzle of honey if you prefer it sweeter.

Serving and storage

Ayran is usually served cold with grilled meat, wraps, rice and other salty food. It separates as it stands, which is normal: stir or shake before pouring. Sources disagree on keeping time, from up to 24 hours to up to two weeks. For safety, keep it in the fridge at 40 degrees F (4 degrees C) or below and drink it within a day or two, sooner if you added fresh mint. Throw it out if it smells off.

Common mistakes

• Using warm water, which makes the drink thin and less refreshing.
• Adding all the salt at once. Add half, taste, then adjust.