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Turkish Buttermilk

Sample Dishes from Turkish Cuisine

Turkish Buttermilk (Ayran)

Yogurt3 1/2 cup770 gr
Milk2 1/2 cup500 gr
Water3 cup600 gr
Salt1 1/2 cup9 gr


Place yogurt in a bowl. Beat with a fork or a hand mixer until well blended. Add milk gradually, mixing well. Stir in iced cold water. Add salt; mix well. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy90 cal
Protein7,0 g
Fat2,7 g
Carbohydrates9,6 g
Calcium248 mg
Iron0,2 mg
Phosphorus194 mg
Zinc1 mg
Sodium710 mg
Vitamin A190 iu
Thiamine0,06 mg
Riboflavin0,30 mg
Niacin0,16 mg
Vitamin C1 mg
Cholesterol18 mg

Regional Characteristics:

It is a very popular drink all over the country. It is served with kebabs, köftes, meat dishes and pilafs as a beverage or it is just served as a refreshment during summer rnonths. Amount of yogurt can be reduced to 1/3 cup per person for a thinner consistency. Only milk, or only, water can be used as liquid. It should always be served cold.