Method

  1. Blend until smooth and foamy

    Blend until smooth and foamy during preparation

    Add 490 g of pasteurized plain whole-milk yogurt, 480 ml of cold water, and 3 g of fine sea salt to a blender. Blend on high for 30 to 45 seconds, until the drink is completely smooth and a layer of fine, even foam covers the surface. Stop at the first check if the foam is already full and stable; longer blending can warm the ayran.

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  2. Adjust the texture and pour

    Taste the ayran. It should be gently salty, tangy, and easy to pour; blend in cold water a spoonful at a time if it feels too thick. For a mint variation, add fresh mint (optional) and pulse briefly so the drink is lightly flecked rather than green. Pour into serving glasses at once, dividing the foam evenly, and serve cold.

Cook's noteAyran should pour easily but still feel creamy. The foam is part of the drink, so divide it among the glasses rather than leaving it behind in the blender.

Smart Substitutions

  • No whole-milk yogurt? Use plain low-fat yogurt for a lighter drink with a slightly thinner body.
  • Using Greek yogurt? Blend in additional cold water gradually until the ayran is fluid and easy to sip.
  • No fine sea salt? Use fine table salt, starting cautiously because crystal size changes how much fits in a spoon.
  • Using sheep's-milk yogurt? Pasteurized plain sheep's-milk yogurt works well and gives the drink a fuller tang; adjust the water until the texture is pourable.

Tips and Variations

  • Start with cold yogurt and water so the finished drink is refreshing as soon as it is blended.
  • A countertop or immersion blender creates the finest foam; vigorous whisking also works but gives a looser head.
  • Pour as soon as the foam forms, and tilt the blender jug gently to share the froth among the serving glasses.

What Went Wrong?

  • Ayran is too thick Blend in more cold water a spoonful at a time until it pours in a steady stream.
  • Ayran tastes watery Blend in more plain yogurt until the tang and creamy body return.
  • Foam is weak Blend on high in a vessel with enough headroom so air can circulate through the drink.
  • Ayran is too salty Add yogurt and water in equal proportions, then blend again and taste.

Nutrition Estimate

Calories75
Protein4 g
Carbs6 g
Fat4 g
  • Fiber: 0 g per serving
  • Sodium: 360 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

drinkyogurtTurkishno-cook

FAQ

Is ayran the same as buttermilk?No. Ayran is made by thinning plain yogurt with water and seasoning it with salt. Buttermilk is a different cultured dairy drink, although packaged ayran is sometimes loosely translated as buttermilk.