Yayık ayranı facts for kids
Yayık ayranı, also called Turkish buttermilk, is a special drink from Turkey. It's made from the liquid left over after making butter, mixed with water and salt. People traditionally prepare it in churns or bags made from animal skin. Even though its name sounds like ayran, it's a different drink. You can make Turkish buttermilk using milk from goats, sheep, or cows. If you heat yayık ayranı, you can even make a type of cheese called çökelek.
You usually won't find yayık ayranı in big supermarkets. That's because it's not made in large factories. Instead, you can often find it in local markets where it's made in smaller amounts.
How Yayık Ayranı Is Made
Yayık ayranı is created from sour yogurt that has been churned, along with water and salt. It's mostly made in the countryside by families for their own use, especially when they are making butter from yogurt. For this drink, the yogurt is often fermented for a longer time than usual. This makes it extra sour. This longer fermentation gives yayık ayranı its unique sour taste.
Churning the Yogurt
Traditional Turkish churns, used for making both butter and buttermilk, are made from different things. Some are made from animal skin, like dried goat or sheepskin. Others are made from wood barrels, earthenware, or metal. Today, many people use electric churns, which are much easier.
Sometimes, animals like horses or mules help with the churning process. This method is often seen among nomadic groups who move with their animals to different grazing areas. There are even old stories about people in Turkey using washing machines as churns!
Before churning, the yogurt is mixed with cold water. About half the amount of yogurt is added as water. After churning, the butter that forms on top is taken out. The amount of water added can change, which makes the yayık ayranı thicker or thinner. After adding water, salt is mixed in. Usually, about 0.5% to 1.0% of salt is added to the drink.
