Lumpy ayran comes from one mistake in the order: pouring all the water onto the yoghurt at once. The yoghurt has to be whisked into a smooth cream with a single glass of water first, and only then can the rest be added. For a foamy ayran, do the whisking in a blender with cold water.
Ingredients
For the ayran
To serve
Method
-
Loosen the yoghurt
Put the yoghurt in a wide bowl and whisk it with a glass of water. It should become a smooth cream.
-
Add the salt
Add the salt and stir; it dissolves easily at this stage.
-
Add the rest of the water
Add the remaining three glasses of cold water a little at a time, whisking as you go.
-
Make it foam
For a foamy ayran, run it in a blender for 30 seconds.
-
Chill
Leave it in the fridge for 20 minutes.
-
Serve
Pour into iced glasses and scatter dried mint over the top.
Tips
- Do not pour the water in all at once; it is the one cause of lumps.
- Add the salt while the yoghurt is still thick, as salt dissolves slowly in diluted ayran.
- For a sour ayran, leave it in the fridge for a day and it sours on its own.
Nutrition
60
kcal
4 g
Protein
2 g
Fat
5 g
Carbs
5 g
Sugar
Values are per serving and approximate.