Yogurt, water and salt form the familiar base of ayran in Turkish cooking. It is often served with kebabs, köfte and börek, and its savory character makes it a different experience from a sweet yogurt drink. Household versions vary in thickness. Here, regular plain yogurt and cold water make a straightforward starting point; adjust the consistency to suit the yogurt in your kitchen.
Ayran — Recipe Card
A cold, savory Turkish yogurt drink
Makes 4 servings · About 4 small glassesUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Ayran
Smooth the yogurt
Put the chilled yogurt in a large jug or mixing bowl with enough room for whisking. Whisk until the yogurt looks even and creamy. Add a small splash of the measured cold water and whisk again until any remaining lumps disappear.
Thin gradually
Pour in the rest of the measured water in several additions, whisking after each one. The mixture should flow freely from the whisk while retaining the tang of the yogurt. If your yogurt is unusually thick, add a little extra cold water until the texture is comfortable to drink.
Season and create foam
Add the salt and whisk briskly until dissolved and small bubbles cover the surface. Alternatively, blend briefly until smooth and frothy, following your blender's capacity instructions. Taste and adjust the salt only if needed; the drink should be savory without tasting like brine.
Pour and serve cold
Whisk once more immediately before serving, then divide among four small glasses. Spoon any foam over the tops. Serve at once with your meal, or keep covered in the refrigerator until needed and whisk again before pouring.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/ayran-recipe-turkish-yogurt-drink. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
Make it work in your kitchen
Ingredient Substitutions
These swaps change flavor or texture as described. Keep the original ingredients for the closest version of the dish.
Whole-milk yogurt
Use the same amount of plain unsweetened Greek yogurt, then stir in cold water a spoonful at a time to reach the texture described in the recipe. It starts thicker and may taste tangier.
A few helpful kitchen notes
Choose plain yogurt
Unsweetened, unflavored yogurt keeps the drink savory. Regular whole-milk yogurt gives a rounded texture. Low-fat plain yogurt also works, though the result may feel lighter; the amount of water can be adjusted rather than treating every yogurt as identical.
Using strained or Greek-style yogurt
Thick strained yogurt needs more water. Begin with the quantities here, then add small splashes of cold water until it pours easily. Taste again after thinning, because both the saltiness and the yogurt flavor will change.
Salt and measuring cups
The salt quantity is a starting point, and less can be used to suit your preference. The US water measurement uses a 240 ml cup. A kitchen scale is useful for the yogurt because different yogurts do not pack into a cup in exactly the same way.
A simple base, optional herbs
This recipe uses the three-ingredient base. If you like herbs, a little finely chopped fresh mint can be added as a variation. Mint, lemon juice and sparkling water are optional choices, rather than requirements for this version.
When the drink separates
A little settling after standing can be mixed back together with a whisk or a shake in a securely closed container with room to move. Re-whisking also refreshes the bubbles. Separation alone does not establish whether a drink has been handled safely.
How to store and reheat Ayran
Keep covered in the refrigerator at 40°F (4°C) or below, and follow the yogurt's storage directions. Fresh foam is best immediately after whisking; if preparing ahead, plan to serve it the following day and whisk again. Refrigerate promptly. Discard ayran left at room temperature for more than 2 hours, or more than 1 hour when the air temperature is above 90°F (32°C).
Ayran: questions and answers
Is ayran sweet?
This version is savory: plain yogurt, water and salt, with no added sugar. Its tang comes from the yogurt, so choosing a plain yogurt you enjoy makes a noticeable difference.
Do I need a blender?
No. A bowl or jug and a whisk are enough. Smooth the yogurt first, add the water gradually and whisk vigorously at the end. A blender is an optional way to create more foam.
Is ayran the same as cultured buttermilk?
They can both taste tangy, but they are different preparations. This ayran is yogurt diluted with water and seasoned with salt. Commercial cultured buttermilk is a separate dairy product and is not required for this recipe.
What should I serve with it?
Try it with köfte, grilled kebabs or crisp börek. A small cold glass can also accompany a plate of kısır. It is a drink to pour alongside the food; no cooking or reheating is needed.
