How to make Ayran at home

The useful properties of ayran can be legends. A truly unique product is widely used in medicine and nutrition, for this it is loved in many countries. It’s easy to buy ayran in the store, but the housewives prefer to cook the product on their own. Each recipe includes its own characteristics that must be considered. Consider all the technologies in order, highlight the main aspects.

Useful properties of Ayran

1. The most common area of ​​application of ayran is drinking in hot summer days. The thing is that with sweat valuable fluid and salts come out of the body, which help internal organs to work in full mode. Ayran replenishes the fluid balance, saturates the cells with oxygen, nourishes the body with macronutrients.
2. Ayran contains more ascorbic acid than all citrus fruits. During colds, the drink boosts the immune system, removes harmful substances from the body. Ayran does not allow bacteria to multiply, killing them in the initial stage.
3. Bodybuilders often drink Ayran for weight loss. In addition to the fact that the product has a low calorie content, it also removes toxins and toxins. In 100 ml. Ayran contains about 26 Kcal. The drink restores the natural intestinal microflora, fights ulcers, gastritis and other gastrointestinal diseases. Ayran often helps get rid of constipation and, conversely, cope with diarrhea.
4. All dairy products eliminate the hangover syndrome, but Ayran copes with the task many times faster. Also, the composition restores the nervous system, bringing it into tone. The product establishes a psycho-emotional background, allows the body to relax, fights against general fatigue and insomnia.
5. The main feature of ayran is considered to be that it saturates the cells with oxygen. This also includes normalization of the activity of the heart muscle, stabilization of blood pressure, and improvement of liver and kidney functions. The drink increases blood flow in the lungs and bronchi, normalizes muscle tone.
6. The product has no negative properties, the only thing worth paying attention to is the reaction of the body during the use of the product. Initially, you may feel indigestion. Diarrhea appears only if you drink ayran often and in large portions. Keep track of the amount, increase it gradually.

Cucumber-based Ayran

• water with gas - 665 ml.
• fresh cucumber - 2 pcs.
• kefir fat content from 3% - 1.1 liters.
• dill or parsley - 1 bunch
• ground salt - 10 g.

1. If desired, you can replace kefir with natural fatty yogurt, the consistency of the finished product will not change. The main thing is to choose a liquid, not a thick composition. Ayran based on greens and cucumbers perfectly quenches thirst, you can prepare dressings for second courses and okroshka from the product.
2. To make a drink, pour the kefir / yogurt into a deep container, add salt and mix until the crystals are completely dissolved. Wash, thoroughly dry and chop the greens, removing the legs. Rinse the cucumber under the tap, remove the "butt", send with greens to yogurt.
3. Grind the mass in a blender, and then beat with a mixer for 3 minutes. In the end, the mixture should rise 3 times. As soon as this happens, start pouring mineral water in a thin stream, while mixing the composition with a whisk or mixer at a slow speed.
4. It is important that all components are cold. Pre-add ice cubes to the glass, if desired, you can freeze water with chopped dill.Ayran is ready, start eating.

Caucasian Ayran

• cold water (non-carbonated) - 220 ml.
• matsoni - 220 ml.
• ground salt (not iodized) - to taste

1. If it is not possible to use yogurt, replace the component with sour milk or yogurt. Cool all the ingredients, salt.
2. Pour the composition into a blender, whisk for 5 minutes. After that, leave the mass at room temperature for 1 hour, whisk again, pour into glasses and proceed to use.
3. If you want to use yogurt, mix 800 ml with each other. milk and 180 gr. sour cream. Pour the mixture into a glass container, leave at room temperature, corking with a lid. Wait 12 hours by wrapping the jar in a warm blanket or towel. After the specified period, use ready yogurt instead of sour cream.

Goat milk Ayran

• goat milk - 535 ml.
• filtered water - in fact
• sourdough - 165 ml.
• salt to taste

1. For the preparation of Ayran, farm goat milk is ideal. Sourdough is a store product marked “for Ayran”. Also, leaven can be replaced with kefir, yogurt, sour cream.
2. Pour milk into an enamel pan, heat on a stove to 60 degrees, boil for about 10 minutes. After this period, remove the foam, leave the composition to cool at room temperature.
3. After the milk has cooled, add the leaven to it, mix thoroughly and pour into a sterilized container. An excellent option for insisting on a product is a glass jar or a bottle. Seal the container tightly, wrap it with a towel and leave it warm, wait about 7 hours.
4. After the expiration date, move the ayran for final maturation in the refrigerator for 5 hours. Then dilute with filtered water to the desired consistency, salt, immediately begin to use.

Ayran with mint

• kefir (fat content 1.5-3%) - 245 ml.
• sparkling water - 250 ml.
• fresh mint leaves - 10 gr.
• ground salt - to taste

1. Wash the mint, mash it in a mortar or chop it in any other convenient way. Pour in kefir (you can replace it with sour milk if desired), whisk with a mixer until liquid sour cream.
2. Put the prepared mixture in the refrigerator for 1 hour, then thoroughly beat again. Add salt, wait for the crystals to dissolve.
3. Cool the highly carbonated water in advance, start pouring it in a thin stream while whipping the mass with a mixer or whisk.
4. Immediately pour mint ayran into glasses, garnish with a wedge of lime. If desired, mint can be replaced with lemon pulp crushed in a blender or citrus juice.

Ayran with pickles

• fresh dill - half a bunch
• whole milk - 2.8 l.
• "Bifidocum" (bifidobacteria) - 245 gr.
• salt to taste
• purified drinking water - in fact
• pickled cucumber - 160 gr.

1. "Bifidocum" is a bifidobacteria, on the basis of which the yeast is prepared. The component can be purchased at the pharmacy, the cost is about 100 rubles per package.
2. Pour milk into an enamel pan, pour bifidobacteria, put on the stove. Bring to the appearance of the first bubbles, then immediately turn off the burner.
3. Cover the container with a lid, wrap it in a thick cloth (towel or blanket), leave it for 12 hours at natural temperature.
4. After the specified period expires, chop the pickles with very thin rings, then cut them into narrow slices. Add the cucumber to the milk mixture.
5. Wash the dill, dry it so that not a drop of water gets into the composition. Chop greens by removing legs. If desired, dill can be replaced with parsley.
6. Add salt and chopped dill to the sourdough, mix with a mixer for 5 minutes. Dilute the mixture with filtered water to your desired consistency. You can prepare ayran from both carbonated and regular mineral water.

Practical recommendations

1. To get a chilled drink, add ice cubes to it. If desired, you can mix small dill with water and freeze it.
2. To dilute the leaven, use purified water (mineral), the main thing is that it does not contain soda. Koumiss and milk are also suitable.
3. Fresh herbs are perfectly combined with ready-made Ayran. You can chop zira, thyme, mint, dill, basil, paprika, garlic, coriander, etc.

To enjoy the exquisite taste to the full, you must adhere to practical recommendations. A finished product that has already been diluted with water cannot be stored for more than a day in the refrigerator. It is advisable to use ayran immediately or to breed it in portions.

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