November 6, 2014
This delicious drink made from yoghurt, water and salt is very popular in the Middle East and Central Asia. It is believed that the practice of adding salt to yoghurt to have originated in ancient times to prolong its shelf life. The basic recipe is just yoghurt, water and salt. Sometimes the water is partially or totally replaced by cucumber juice [also nice if you add some garlic here]. In some countries it is served with minced mint. The amount of salt you add is entirely up to your liking. The Ayran you get in Bosnia and Herzegovina is super super salty while the one in Turkey will have only a pinch of salt.
_ juice the cucumber [remove the skin beforehand – otherwise your Ayran will end up quite green]
_ whisk all ingredients together until smooth and creamy
_ season with more salt if needed
[Ayran should be quite liquid – so add more water if needed]
_ served chilled with fresh mint