Full-fat yogurt, cold water, salt & dried mint — Turkey's national drink
Ayran is believed to have originated with nomadic Turkic peoples of Central Asia who mixed yogurt with water to preserve it during long journeys. Today it is Turkey's most consumed beverage after water and tea, with millions of litres consumed daily. The frothy head — achieved by whisking vigorously — is the mark of quality.
The salt is non-negotiable — unsalted Ayran tastes unfinished. Turkish Ayran uses equal parts yogurt and water; Bulgarian versions use more yogurt and are thicker. Use whole-milk yogurt only — low-fat Ayran has no texture.