Ayran is a cold, refreshing Turkish yogurt drink made with plain yogurt and water, mixed until smooth and lightly frothy. It takes just a few minutes to make and is perfect with kebabs, lahmacun, pide, börek, gözleme, or anything spicy from the grill.
I usually serve ayran nicely cold, sometimes with ice if the weather is warm. A small mint leaf on top looks nice, but I keep the drink itself plain, just as it is usually served in Turkey.
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You can make it with plain natural yogurt, Greek yogurt, or homemade yogurt. If you already are into making your own yogurt, my Homemade Greek Yogurt recipe is a great one to use here because it gives the drink a creamy base and a clean, tangy flavor.
A Lovely Reader Comment:
“This was so refreshing and went down well with my takeaway kababs.”
What is Ayran?
Ayran is a traditional Turkish yogurt drink made by mixing yogurt with water until smooth. In Turkey, it is just as common with home-style meals, especially with dishes like Meat Stuffed Grape Leaves, Cheese Borek, Ankara Tava - Turkish Lamb and Rice, and Hunkar Begendi (Sultan's Delight).
The texture can be slightly different depending on where you drink it and what type of yogurt is used. Some ayran is light and thin, while some has a creamier feel. I like it smooth and easy to pour, with enough yogurt flavor coming through.
You might also hear the name yayık ayranı in Turkey. This is a traditional style of ayran made from yogurt left after churning butter, so it has a slightly different taste and a lovely natural foam on top. You may see it in villages, traditional restaurants, or places that serve regional Turkish food.
A Few Things That Make This Recipe Work
- Homemade ayran tastes fresh, and you can make it as thick, thin, salty, or mild as you like.
- It takes only a few minutes and uses ingredients you probably already have in the refrigerator.
- Ayran is especially refreshing on a hot day and goes well with grilled meat, spicy food, flatbreads, rice dishes, and stuffed vegetables.
- Since it is made with yogurt, ayran also gives you protein, calcium, and the natural cultures found in yogurt.
- It is also a great way to use homemade yogurt if you make your own.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
With just a few ingredients, you can create this delicious and traditional beverage at home.
- Yogurt - Use plain natural yogurt, full-fat yogurt, Greek yogurt, or homemade yogurt. The yogurt should be plain and unsweetened. Greek yogurt makes a thicker and creamier ayran, so you will need to add more water. Plain natural yogurt is usually thinner, so start with less water and adjust as you go. Homemade yogurt works especially well because it has a fresh, tangy flavor.
- Sea salt - You can substitute it with kosher or table salt. It is optional, but it gives ayran its familiar savory flavor. Start with a small amount, then taste before adding more.
- Water - Use cold drinking water. Add it gradually instead of pouring everything in at once. The amount of water depends on the thickness of the yogurt and how thin you like your ayran. You want it smooth and pourable, not as thick as yogurt and not as thin as water.
How to Make Turkish Salty Yogurt Drink
Place the yogurt in a large jug. Add the salt, if using, and 1½ cups of cold water.
Whisk until smooth and lump-free. Add more cold water little by little until the ayran has the consistency you like. Taste and add a little more salt if needed.
For a foamier ayran, use a stick blender or electric blender and blend until smooth and lightly frothy. You can also make ayran in a jar or bottle. Add the yogurt, water, and salt, close the lid tightly, and shake until smooth and lightly frothy.
Serve cold, with ice if you like. Garnish with a small mint leaf just before serving.
How Thick Should Ayran Be?
Ayran should be thinner than yogurt but still creamy enough to taste like yogurt. It should pour easily into a glass and feel light enough to drink with a meal.
If it feels too thick, add a little more cold water and whisk again. If it tastes watery, add more yogurt and mix until smooth.
There is no exact rule because every yogurt is different. Greek yogurt usually needs more water, while thinner natural yogurt needs less.
How to Make Ayran Frothy
The easiest way to get a light foam on top is to use a stick blender or regular blender for a few seconds. You can also whisk it well in a jug, but the foam will be softer and won’t last as long.
Restaurant-style ayran often has a thicker foam because it is made in special machines or churned for longer. At home, a blender gives the closest result without any extra work.
Recipe Tips From the Chef
- Whisk the yogurt first so it loosens before you add too much water.
- Add the water gradually. This helps you control the texture.
- Use cold water if you want to serve it straight away.
- For an extra foamy and creamy Ayran drink, you can use a blender or a stick blender.
- You can also make ayran in a jar or bottle. Add the yogurt, water, and salt, close the lid tightly, and shake until smooth and lightly frothy.
- Taste before serving. Some yogurts are tangier or saltier than others.
What to Serve with Ayran
Ayran is one of the best drinks to serve with Turkish kebabs. It goes really well with Chicken Doner Kebab - Tavuk Doner, Beyti Kebab, and Kuzu Tandir Kebab.
It is also lovely with Turkish savory pastries such as Pisi - Turkish Fried Dough, Acma - Turkish Soft Bread Rings, Bazlama, and Biberli Ekmek - Turkish Pepper Bread.
I like serving ayran with spicy dishes because the cold yogurt balances the heat nicely. It also goes well with traditional Turkish recipes such as Tavuk Sote, Turkish Cabbage Rolls, Perde Pilavi, Turkish Pasta with Ground Beef, Baked Lamb Chops - Firinda Kuzu Pirzola, and Bamya - Turkish Okra Stew.
Storage
Ayran is best served fresh, but you can keep leftovers in the refrigerator for up to 3 days.
Store it in a covered jug or bottle. Stir or shake well before serving because it can separate as it sits.
Recipe FAQs
Kefir is slightly sweet and is made with milk.
Ayran is salty, refreshing, and made with natural plain yogurt.
If your ayran didn't turn up creamy, flavorsome, and thick, simply add more yogurt and mix until it dissolved.
Have a taste and add more until you achieve the right consistency.
Also, add some more salt as it also affects the flavor.
The yogurt may not have been mixed enough before adding the water. Whisk the yogurt first, then add the water gradually. A stick blender gives the smoothest result.
Related Recipes
For more delicious recipes made with yogurt why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this national Turkish Yogurt Drink "Ayran" as much as you enjoy drinking it! 🙂
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Ayran
Ingredients
- 2 cups cold water
- 18 oz Greek yogurt or plain natural yogurt (500 grams)
- ½ teaspoon sea salt
- ice cubes (optional)
Instructions
- Place the yogurt in a large jug along with the salt and most of the cold water.
- Depending on the thickness of the yogurt, and also how thick you want your drink, you might need to adjust the amount of water stated in the recipe.
- Mix well until there are no lumps, and the salt is totally dissolved.
- Add some ice cubes if you want it extra cold and refreshing.
- Serve in a glass or a pitcher and garnish with fresh mint leaves for extra freshness.
- For extra foamy and creamy ayran, you can use a blender or a stick blender. All you need to do is to place water, yogurt, and salt in a blender and blend until smooth and frothy.
Notes
- Use plain natural yogurt, Greek yogurt, or homemade yogurt.
- Greek yogurt is thicker, so you may need more water.
- Start with less water and add more gradually.
- If the ayran is too watery, add more yogurt and mix again.
- If the ayran is too thick, add a splash more cold water.
- Mint is best used as a garnish, not blended into the drink.
- Lemon, garlic, cucumber, herbs, or other flavorings make a different yogurt drink rather than classic Turkish ayran.
- A blender or stick blender gives the smoothest and frothiest texture.
- Store leftovers in a covered jug or bottle in the refrigerator for up to 3 days.
- Stir or shake well before serving.
Sam says
This was so refreshing and went down well with my takeaway kababs.
Ayla Clulee says
That's great, I am so pleased to hear that, Sam!
Best wishes
Ayla
Doran says
Delicious , the best I've ever made!