Salted Ayran Yogurt Drink
Turkey's classic cooling yogurt drink: tangy, lightly salty, and frothy, with a pinch of dried mint. It takes five minutes, needs no cooking, and goes well with kebabs, rich rice dishes, and spicy food.
- Prep
- 5 min
- Cook
- —
- Wait
- 30 min
- Total
- 35 min
- Makes
- About 4 cups (1 liter), 4 servings
Steps
Before you start
- Use plain, unsweetened, full-fat yogurt with no added flavor. Greek yogurt works too, but you will need a little more water (see Substitutions).
- Chill the yogurt and the water in the fridge for at least 1 hour beforehand so the ayran is cold right away.
- Salt amounts vary by brand and taste. Start with the amount given and adjust at the end.
- Total time includes 30 minutes of chilling. You can serve it right away, but it tastes better once the flavors blend.
Chill everything
- Place the yogurt and the 2 cups (480 ml) of water in the fridge for at least 1 hour.
- Put the glasses in the fridge too if you like.
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Ready when: Yogurt and water feel cold to the touch.
Tip: Cold ingredients give the best froth and flavor.
Measure the yogurt
- Spoon 2 cups (490 g) of yogurt into a blender jar or large bowl.
- Stir it with a spoon until smooth and free of lumps.
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Ready when: Yogurt looks creamy and uniform.
Add water and seasoning
- Pour in 1 cup (240 ml) of the cold water.
- Add ¾ tsp (4.5 g) salt and 1 tsp crumbled dried mint.
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Tip: Rub the mint between your palms to release its aroma.
Blend until frothy
- Blend on medium speed for 20–30 seconds.
- Or whisk hard for 1 minute, or shake in a tightly closed jar for 30 seconds.
- Add the remaining 1 cup (240 ml) of water and mix briefly to combine.
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Ready when: The drink is completely smooth with a light foam on top and no yogurt streaks.
Tip: Don't over-blend. A long blend makes the foam collapse quickly.
Taste and adjust
- Taste a spoonful.
- Add up to ½ cup (120 ml) more cold water if you want it thinner.
- Add a pinch more salt if it tastes flat.
- Mix again for 5 seconds.
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Ready when: It tastes tangy and pleasantly salty, and pours like thin cream.
Tip: Add salt in small pinches. Flavor becomes stronger as it chills.
Chill to blend flavors
- Pour the ayran into a pitcher or the jar, cover, and refrigerate for 30 minutes.
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Ready when: Ayran is very cold throughout.
Serve
- Whisk or shake the ayran for 10 seconds to bring back the froth.
- Add 3 ice cubes to each glass if using, then pour in the ayran.
- Finish each glass with a small pinch of dried mint.
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Ready when: Each glass has a light foam and flecks of mint on top.
Tip: Serve right after re-mixing. Ayran separates as it sits, which is normal.
Good to know
Tips
- Traditional ayran is about equal parts yogurt and water. Use less water for a richer drink and more for a lighter one.
- Whisking or shaking gives a lighter foam than a long blend. Blend only briefly.
- Dissolve the salt well. If it settles at the bottom, the last sips will taste too salty.
- Use ayran as a cooling partner for grilled meats, pide, or spicy dishes.
Make ahead
Make up to 24 hours ahead and keep covered in the fridge. It will separate, so shake or whisk well before serving.
Storage & reheating
Room temperature: serve within 1 hour and do not leave out longer than 2 hours. Fridge: up to 3 days in a covered jar; shake well before drinking. Freezer: not recommended, because the texture turns grainy.
Substitutions
- plain whole-milk yogurt → Greek yogurt, same weight. It is thicker, so use about 2½ cups (600 ml) total water, adding it gradually until the drink is pourable.
- cold water → cold sparkling water. Use for part of the water for a fizzy ayran. Stir in gently at the end so it keeps its bubbles.
- dried mint → 1 Tbsp finely chopped fresh mint. Fresh mint gives a brighter, greener flavor. Blend it in with the yogurt.
- fine sea salt → kosher salt, 1¼ tsp Diamond Crystal or 1 tsp Morton. Kosher salt is coarser and less dense, so use more by volume. Add gradually and taste.
