Ayran

Method

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1. Whisk the yoghurt alone for 30 seconds to loosen it and break up any set.

   Mark done Start 30 sec timer

2. Add the salt and whisk it in fully before any water goes near it — salt does not disperse in a thin liquid.

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3. Add the cold water in three additions, whisking hard after each.

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4. Keep whisking for a further minute, until a thick foam builds on the surface.

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5. Taste and add salt a quarter teaspoon at a time. It should taste distinctly savoury.

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6. Pour over ice, spooning the foam on top, and crumble the dried mint over if using.

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Chef’s Tips

• Salt the yoghurt before thinning it. Salt added at the end sits in the bottom of the glass.
• Full-fat yoghurt. Low-fat ayran is thin and sour with nothing to carry the salt.
• Serve it colder than seems reasonable — it is a drink for hot weather and hot food.

Common Substitutions & Variations

• Fresh herbs work in place of the dried mint at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Adana kebab or any grilled lamb
• Lahmacun
• Pide straight from the oven

Storage & Reheating

Refrigerate up to 2 days. It separates as it stands, which is normal — whisk again before serving and the foam comes back.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.