How to make ayran (aka doogh, Dhallë, or tan), a refreshing salty yogurt drink enjoyed in Turkey, Central Asia, and the Middle East, using just 4 ingredients and ready in 2 minutes – perfectly refreshing during warm summer months or year-round with spicy meals!
Add all the ingredients to a large jar (with a lid), close the jar, and shake it well.Alternatively, add all the ingredients to a blender and blend until smooth (this version makes it frothier, too, which some people prefer), or whisk it all in a bowl.I like to add the mint on top of the yogurt before the water, as I find this helps it spread throughout the drink and not just float on top. That's it – your ayran is ready! Enjoy it immediately(optionally with some ice cubes) and store any leftovers in the fridge.
How to Store
Store: The leftovers can be stores in an airtight container in the fridge for up to two weeks. If you're using fresh mint, it's best to remove it and replace it after 12 hours. For that reason, I prefer to use dried mint.
Water to yogurt ratio: I've found that finding the 'perfect' ratio varies for different people, so feel free to experiment if you want a thicker or thinner yogurt drink recipe.
Using herbs: if you plan to make a batch to keep in the fridge, it's best to use dried herbs. If you use fresh herbs, they'll need to be removed daily and replaced.
For frothy ayran: though the jar version will create some foam, if you want a really frothy ayran, then use a blender and blend until it's super frothy.
Using low-fat yogurt: I always recommend using full-fat yogurt for homemade ayran – not just for the creamier flavor but also because the lower fat content you have in yogurt, the more tart/tangy it tends to be.