Adana kebab
Lahmacun
Salep
14 minEasy
Ayran recipe
Frothy ayran in five minutes from yoghurt, cold water and salt. The ratio and whisking method for the churned texture you get in a copper cup.
- Total time
- 5 min
- Makes
- 4 servings
- Difficulty
- Easy
- Per serving
- ~90 kcal
Method
Whisk
Whisk the yoghurt and salt in a deep container with a hand blender until smooth.
Add the water
Keep whisking as you add the cold water a little at a time. The froth should form a thick layer.
Serve
Pour straight away into chilled glasses, froth and all.
Tips
- The secret to the froth is full-fat yoghurt and ice-cold water.
- Fresh mint goes well with it, and rock salt suits it alongside kebabs.
Storage
Keeps for 1 day in the fridge. Whisk again before serving.
Nutrition
| Energy | 90 kcal |
|---|---|
| Protein | 5 g |
| Fat | 5 g |
| Carbohydrate | 7 g |
Frequently asked questions
How do I get ayran frothy?
Whisk the full-fat yoghurt without water first, add the cold water slowly and keep the blender head near the surface to draw in air.
