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Paula Wolfert

Ayran

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Preparation info
  • Make 8 Cups , Serving

    4 to 5

    • Difficulty

      Medium

Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

Ingredients

  • 1 quart whole-milk cow’s or goat’s milk yogurt
  • 1 quart ice-cold water
  • Sea salt

Method

  1. Blend the yogurt, water, and 2 teaspoons sea salt until smooth. Chill for at least 2 hours or preferably overnight.
  2. Pour into glasses, add a pinch of salt, and serve at once.

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