Ayran is a sour milk product. It is believed that it appeared more than one and a half thousand years ago. The nomadic tribes of the Turks valued ayran as a nutritious and well-preserved product. Nowadays, ayran is widespread in the Caucasus, Central Asia, Bashkiria and Tatarstan. In Turkey, it is served with any dinner dish.
Instructions
Step 1
Delicious ayran is also very healthy. It is easily absorbed, has a beneficial effect on the intestinal microflora, soothes a sore stomach, improves the functioning of the respiratory system, and strengthens the nervous system. In addition, it perfectly quenches thirst and increases the body's immunity.
Step 2
Now this drink is easy to find on supermarket shelves. But you can also make a homemade version of ayran. The original recipe assumes the use of sheep or goat milk, as well as katyk or suzma as a leaven. However, traditional Russian products are quite suitable for replacement.
Step 3
Take 1 liter of low-fat milk and 0.5 liters of starter culture. Ready-made sour-milk products of medium fat content are suitable as a starter culture: kefir, yogurt, sour cream, natural yogurt without additives.
Step 4
Bring the milk to a boil, but do not boil it. Remove from heat and leave at room temperature for 20-30 minutes.
Step 5
Pour the sourdough into the cooled milk. Mix thoroughly. Then pour the resulting mixture into glass or ceramic dishes and leave for 5-6 hours at room temperature.
Step 6
Mineral or cold boiled water can be added to the finished drink: for 1 liter of ayran, about 1.5 glasses of water. To taste, you can sprinkle ayran with salt, chopped green onions, dill. Finally, add ice cubes and pickled cucumber straws.
Step 7
You need to drink this unique fermented milk drink only fresh, immediately after preparation. Homemade ayran goes well with meat and vegetable dishes.
