When I moved to the US in 2002, the only yogurt I could find was in the breakfast aisle, and all the tubs sold were fruit-flavored. This was so odd to me because in Türkiye, yogurt is just as much a savory ingredient, spooned next to meat and rice, stirred into sauces, and thinned into a drink.
Now, more than 20 years later, I feel like Americans are finally appreciating the potential of unsweetened plain yogurt. If you are one of those people, I think this ayran recipe is worth a try.
The version I share here tastes like tangy, salted yogurt with a creamy texture that feels light because of the water.
My favorite way to serve this Turkish yogurt drink is with a plate of doner kebab. Like most Turkish people, I also enjoy it in the morning with a warm simit on the side.
Ingredient Notes
This salty yogurt drink uses only 3 simple ingredients: yogurt, salt, and cold water. Here are a few details worth noting before you start.
Refer to the recipe card below for the full list and measurements.
Plain Yogurt: I recommend plain whole-milk (full-fat) yogurt for the traditional creamy consistency. Low-fat or nonfat yogurt can also work, but your ayran will be less creamy.
My go-to yogurt-to-water ratio is 2 to 1, meaning use 1 cup of water for every 2 cups of yogurt for 4 servings of ayran.
Can I use Greek yogurt (aka strained yogurt) instead? You can, but since it is thicker, I recommend increasing the water to 1 ½ cups for every 2 cups of Greek yogurt.
Cold Water: To keep this yogurt-based drink super refreshing, use cold water.
Dried or Fresh Mint (optional): In the summer, I usually garnish my ayran with a few fresh mint leaves for extra freshness. You can also add a teaspoon of dried mint if you prefer.
How to Make Ayran Drink
The best part about making this ayran drink is that it takes no more than 5 minutes. Here is how I do it:
Step 1 – Place the yogurt in a large bowl or measuring cup and whisk until smooth and lump-free.
Step 2 – Add the water and salt to the bowl and whisk vigorously until combined and foamy. Taste and adjust seasoning as needed.
Can I use a blender instead? Yes, you can. I usually make it in a jug or bowl for my family, but a blender is ideal if you are serving a crowd.
Step 3 – Pour your homemade ayran into a glass bottle with a lid, or cover it tightly with a lid or stretch film. Refrigerate until ready to serve, for up to 3 days.
Step 4 – Ayran settles as it sits, so mix it again right before serving. Garnish with fresh mint leaves if desired.
Foam on top: The Turkish ayran served in most kebab restaurants has a layer of foam on top, filled with visible air bubbles. For me, like most Turkish people, that froth signals freshness and is the best part of the drink.
The foam fades as the drink sits, so timing is key. To get it at home, whisk or shake vigorously right before pouring, not earlier.
Serving it cold: This Turkish yogurt drink is best served cold. If you are making it at the last minute and do not have time to chill it, do not add ice to the glass. As it melts, it will thin out the ayran, and you lose that creamy texture.
Instead, put the mixture in a cocktail shaker with a few ice cubes, shake it hard, and strain it into a glass. This way you get a cold drink and a foamy top at the same time.
FAQs
What is Ayran?
Ayran (pronounced as “eye-raun”) belongs to a family of savory yogurt drinks enjoyed throughout the Balkans, the Middle East, and Central Asia. In Türkiye, it is the most popular drink served with a meal.
In Iran, it is called doogh; in Arabic-speaking countries, laban; and in Greece, ariani. Most differences come from small additions to the basic recipe, like fresh or dried mint, or sparkling water instead of still water.
Is ayran the same as kefir or lassi?
Ayran is often compared to kefir, but they are actually different drinks. Kefir is made by fermenting milk with kefir grains, which gives it a slight fizz, whereas ayran starts with yogurt. Indian lassi is close in texture, but it is usually served sweet.
Ayran – Frothy Turkish Yogurt Drink Recipe
Ingredients
- 2 cups whole milk plain yogurt, unsweetened
- 1 cup cold water
- ¼ teaspoon kosher salt
Optional Add-Ins
- A few leaves fresh mint
Instructions
- Place the yogurt in a bowl and whisk until smooth, with no lumps remaining.
- Add the water and salt to the bowl and whisk vigorously until combined and foamy.
- Taste and adjust seasoning as needed. If it feels too thick, whisk in a splash of water. If it tastes bland, add a pinch more salt.
- Pour into a glass jar, cover tightly, and refrigerate for up to 3 days.
- Right before serving, whisk or shake vigorously to bring the foam back to the top. Pour into the glasses and garnish with fresh mint leaves, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
