This classic Turkish yogurt drink called ayran is the easiest and most refreshing thing you can make with just yogurt, water, and a pinch of salt. If you're looking for something cold, creamy, and salty to sip on with your summer BBQ — this drink is for you.
It goes well with chicken kabobs, souvlaki, chicken gyros, and shawarma.
How I Fell in Love with Ayran
I first discovered ayran, the classic Turkish yogurt drink, not in Istanbul or Izmir — but in Berlin. I was living in the neighborhoods of Wedding and Kreuzberg, where kebab shops and Turkish markets dot nearly every street corner, their windows steamy with freshly baked simit, their counters stacked with pide, lahmacun, and manti.
Back then, I was a broke student juggling jobs and studies, and Turkish food — rich, affordable, and deeply comforting — became part of my daily rhythm. One day, at my favorite spot, the owner, Arda, a big guy with a booming laugh who treated me like family, handed me a foamy white drink in a tall glass. “Have it with your meze,” he said. I took a sip and everything clicked: salty, creamy, cold — like yogurt made for hot pavement and grilled lamb. That was my first glass of ayran. It wasn’t the last.
Now back in Italy, whenever the sun starts to heat up our stone walls in Todi, and lunch gets simpler — grilled bread, some skewers, garden tomatoes, maybe a few olives — I crave that same drink.
Making homemade ayran is quick, effortless, and so satisfying. It’s a refreshing summer drink that ties together Mediterranean tables from Berlin to Istanbul to our home in Umbria, Italy. Here’s how to make ayran at home, and why it’s worth keeping in your fridge all summer long.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Yogurt: Plain, full-fat yogurt is traditional and gives the creamiest texture. Greek yogurt works too but may need a bit more water to thin. This is the heart of any Turkish yogurt drink.
- Water: Cold still water helps balance the yogurt’s tang. You can use sparkling water for a bit of fizz, common in some regions of Turkey.
- Salt: Just a pinch enhances the flavor and brings out the savory edge of this refreshing summer drink. Sea salt or kosher salt are both fine.
- Ice (optional): Use if serving immediately on a hot day. Skip if you’re making it ahead and chilling it.
- Dried Mint (optional): Adds a cooling herbal note. You can substitute fresh mint or leave it out for a classic version of homemade ayran.
Variations
- Sparkling Ayran: Use sparkling water instead of still water for a fizzy version of classic ayran. Salt and yogurt stay the same — blend gently so it doesn't foam over.
Pro tip: This is a popular variation in some Turkish cafés and makes a refreshing, slightly tangy soda-style drink. - Mango Ayran: Yogurt, water, salt, ripe mango or mango pulp, plus a squeeze of lime juice for brightness.
- Watermelon Ayran: Strained watermelon juice mixed with yogurt, salt, lemon juice, and a little cold water if needed.
- Cucumber Mint Ayran: Grated cucumber, plain yogurt, salt, water, and a few torn mint or dill leaves — a savory, cooling twist.
How to Make Ayran
Step 1: Start with Cold Yogurt – Scoop your plain yogurt into a mixing bowl or blender. It’s best if the yogurt is cold from the fridge — this makes your healthy yogurt drink extra refreshing.
Step 2: Add Water and Salt – Pour in cold water and a pinch of salt. The water will thin out the yogurt and make it smooth and drinkable. The salt brings out the tangy flavor that makes ayran so good.
Step 3: Blend Until Frothy – Use a whisk, hand blender, or regular blender and mix until the ayran is smooth and a little foamy on top. If you’re wondering how to make ayran the traditional way — it’s all about that slight froth!
Step 4: Taste and Tweak – Add more water if it’s too thick, more yogurt if you want it stronger. Serve over ice or chilled, perfect on hot days with grilled meats, rice, or all by itself.
Tips
- Use full-fat yogurt: It gives your homemade ayran a creamy, smooth texture that feels luxurious without being heavy.
- Chill everything beforehand: Cold yogurt and water make the drink extra refreshing without needing too much ice — perfect for a refreshing summer drink.
- Don’t skip the salt: Even just a pinch balances the tang of the yogurt and transforms it from bland to bold. This is what makes it a proper yogurt salt water drink.
- Blend until frothy: Traditional ayran is slightly foamy on top — use a whisk, hand blender, or regular blender to get that signature texture.
- Adjust the thickness: Too thick? Add more water. Too thin? Add a bit more yogurt. There’s no one “right” consistency — make it how you like it.
- Serve immediately or chill: Ayran tastes best cold and freshly made. If you need to make it ahead, give it a quick stir or shake before serving.
- Experiment with flavor: Classic is great, but don’t be afraid to try mint, cucumber, or even fruity versions like strawberry or mango.
Frequently Asked Questions
Yes! Greek yogurt works well, but it’s thicker than regular yogurt, so you’ll need to add more water to get that smooth, drinkable consistency.
Just a pinch of salt is enough. You don’t want it overly salty — it should balance the tang of the yogurt, not overpower it.
Absolutely. If you’re wondering how to make ayran without a blender, just use a whisk and mix well until smooth and slightly frothy. It’s how it’s often made in Turkish homes.
Ayran is best fresh, but you can store it in the fridge for up to 24 hours. Just give it a shake or stir before serving, since it tends to separate.
What to serve with Ayran?
Ayran is a classic pairing with grilled meats, wraps, or rice dishes. It’s especially great with mediterranean meze platters, falafel, and kebabs — the saltiness and tang cut through rich or spicy flavors perfectly.
- Chicken Shawarma
- Chicken Gryros
- Orzo Salad
- Feta Pasta
- Mediterranean Chicken and Potatoes
- Chicken Souvlaki
- Honey Harissa Chicken
- Greek Chicken with Lemon and Orzo
- Chicken Tagine
If you tried this Ayran Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Ayran (Turkish Yogurt Drink)
Ingredients
- 2 cups full-fat yogurt cold
- 1½ cups cold water or more depending on how thick your yogurt is
- ½ teaspoon salt or more to taste - up to 1 teaspoon
Instructions
- Place 2 cups full-fat yogurt (cold) in a bowl or blender. Add 1½ cups cold water and ½ teaspoon salt.
- Whisk or blend until smooth and slightly foamy. Thin with water or enrich with more yogurt to taste. Serve over ice or chilled.
Notes
- Yogurt: Use plain, full-fat yogurt for best flavor. Greek yogurt works too — just thin it a bit more.
- Water: Cold still water is classic. Try sparkling water for a fizzy Turkish twist.
- Salt: Just a pinch boosts the tang. Sea salt or kosher salt both work.
- Ice (optional): Great if serving right away. Skip if chilling in the fridge.
- Mint (optional): Add dried or fresh mint for a cool herbal note. Or leave it out for the classic version.
- Sparkling Ayran: Swap in sparkling water. Blend gently to avoid overflow.
- Mango Ayran: Add mango pulp and lime for a tropical spin.
- Watermelon Ayran: Mix in strained watermelon juice and lemon.
- Cucumber Mint Ayran: Stir in grated cucumber and fresh mint or dill — super refreshing.
- Use full-fat yogurt: For that creamy, smooth, satisfying texture.
- Chill first: Cold yogurt and water = max refreshment, minimal ice.
- Don’t skip the salt: Just a pinch turns it from bland to bold.
- Blend until frothy: That light foam on top? It’s traditional.
- Adjust to taste: Too thick? Add water. Too thin? More yogurt.
- Serve cold: Best fresh, but fine chilled — just stir before serving.
- Try variations: Add mint, cucumber, or fruit like strawberry or mango.
Liz says
Just made this for our BBQ with your chicken kabobs and wow—SO refreshing! My husband was skeptical but ended up having two glasses! Total keeper!
Nico Pallotta says
Liz, that makes me so happy to hear! 😂 Love that your husband came around for a second glass — it really is the perfect match for grilled chicken. Thanks for trying it!