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Fermented milk from Turkey, Balkans, Caucasus, Middle East, Central Asia
Ayran is a salty drink of yoghurt diluted with water. Traditionally yoghurt, water and salt are stirred together for a minute or two; dairies ferment milk standardised to about 8 % solids at 42 °C with yoghurt bacteria until pH 4.2–4.6, then add about 0.5 % salt. It is drunk cold and frothy. Made in 5 steps over 3.3 h. The longest step, ferment to yoghurt, takes 3 h (Shalabi O.M.A.K 2024) and runs at 42 °C (Shalabi O.M.A.K 2024). Salt is 0.5 % (Shalabi O.M.A.K 2024). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 3 hReported[shalabi2024] | Ferment to yoghurt |
|---|---|---|
| Temperature | 42 °CReported[shalabi2024] | Ferment to yoghurt |
| Salt | 0.5 %Reported[shalabi2024] | Dilute with water and salt, and whip |
| Acidity | pH 4Measured[kochetkova2022] | Dilute with water and salt, and whip |
| 60 parts | Yoghurt curd · Cow milk pasteurised at 90 °C for 15 min, soured with 1 % yoghurt culture[shalabi2024] |
| 40 parts | Salt solution of 1 % · Pasteurised at 85 °C for 10 min and cooled before mixing[shalabi2024] |
| Starter | defined-culture (yoghurt culture) | backslop via home yoghurt |
Total time across the recorded steps: 3.3 h
What changes: The milk is heated to 90 °C, then cooled to 40–42 °C
Output: hot treated milk, cooling to setting temperature.
Microbes at work in this step
heat kills most milk bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ayran is yoghurt, not a separate ferment; its own steps are dilution, salting and whipping. Doogh is made the same way, but traditionally the diluted yoghurt is churned in a skin to take off the butter first, and it is often flavoured with mint.
Industrial ayran is made from heat-treated milk soured to pH 4.2–4.6 and kept cold; a lab batch was stored at 4 °C for 14 days.
Every number is labelled with how it is known. How this atlas is made
The word is in Mahmud al-Kashgari's 11th-century dictionary, which does not say how it was made. It comes from the Old Turkic root adır-, to separate.
