Ayran is one of those drinks that sounds strange on paper (salted, whisked yogurt and water) and then completely rearranges your understanding of what a hot-weather drink should be the first time you try it properly cold. It’s the national drink of Turkey for a reason, tangy, light, and weirdly more refreshing than plain water on a brutal August afternoon.

The formula is almost absurdly simple: plain whole-milk yogurt, cold water, and salt, whisked or blended until frothy and pourable, like a savory, drinkable lassi. Some people add a pinch of dried mint on top, which I always do because I think it makes it taste even cleaner and cooler. It’s traditionally served alongside grilled meats and rich, spiced foods, since the tang and saltiness cut through fat beautifully.

This has become my go-to alongside my Menemen (recipe on the site) on hot weekend mornings, and it’s also the perfect match for anything off the grill, including my Sardinhas Assadas or Chouriço Assado (recipes on the site). My husband was skeptical the first time I handed him a glass of savory yogurt water, and now he asks for it by name whenever we grill.

Ayran Recipe

What you need

Ingredients

1 cup plain whole-milk yogurt (not Greek yogurt, for the right consistency)
1 to 1 1/4 cups cold water, to taste
1/4 to 1/2 teaspoon salt, to taste
Ice cubes, for serving
Dried mint, for garnish (optional)

Cook along

Instructions

In a blender or large jar, combine the yogurt, 1 cup of the cold water, and 1/4 teaspoon salt.
Blend or shake vigorously for 30 to 60 seconds, until frothy and completely smooth, with no lumps of yogurt remaining.
Taste and adjust, adding more water for a thinner drink or more salt to taste; ayran should be pourable, not thick like a smoothie.
Fill glasses with ice, pour the ayran over the top, and finish with a small pinch of dried mint if desired. Serve immediately.