Ayran is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yoghurt with chilled or iced water and is sometimes carbonated and seasoned with mint. Ayran has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with iced water".
According to Nevin Hal?c?, ayran is a traditional Turkic drink and was consumed by nomadic Turks prior to 1000 CE. According to Celalettin Koçak and Yahya Kemal Av?ar (Professor of Food Engineering at Mustafa Kemal University), ayran was first developed thousands of years ago by the Göktürks, who would dilute bitter yogurt with water in an attempt to improve its flavor.
According to Shirin Simmons, doogh has long been a popular drink and was consumed in ancient Persia (modern-day Iran). Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking, dooshidan.
Nevertheless, sales of ayran in Turkey may lag behind other non-alcoholic beverages. According to a 2015 joint statement from the Soft Drink Producers Association, the Sparkling Water Producers Association, and the Milk Producers and Exporters Union of Turkey, ayran consumption during Ramadan has declined every year for the years 2010 to 2015.
In 2015, Turkey's Customs and Trade Ministry, controlled by Erdo?an's party, imposed a 220,000 TL fine (approximately $70,000) on state-owned Çaykur manufacturers stating that ayran was "insulted without reason" in one of their advertisement for iced tea, in which the rapperCeza rapped that ayran makes him sleepy, and halted advertisements of Çaykur's competing ice-tea product.
Salt can be added, as can black pepper. Dried mint or pennyroyal can also be mixed in, as well as lime juice. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of doogh are carbonated.
^Lake Van and Turkish Kurdistan: A Botanical Journey
P. H. Davis
The Geographical Journal, Vol. 122, No. 2 (Jun., 1956), pp. 156-165
Published by: The Royal Geographical Society (with the Institute of British Geographers)
^Kocak, C., Avsar, Y.K., 2009. Ayran: Microbiology and Technology. In: Yildiz, F. (Ed.), Development and Manufacture of Yogurt and Functional Dairy Products. CRC Press, Boca Raton, U.S., pp. 123-141
^"Ayran". Etimoloji Türkçe (in Turkish). Telif Haklar?. Retrieved 2014.