The secret of Caucasian health and longevity: the benefits of ayran

Those Russians who have visited Turkey have probably tried this wonderful sour milk - ayran. Is it possible to prepare this drink at home? After all, what is sold in our stores under the name “ayran” only very vaguely resembles the divine taste of the Turkish product. Does it require exotic ingredients? Some types of ayran are made from sheep and goat milk. They are quite difficult to get from us. But don't despair. If you study the technology of preparing ayran, you can prepare a delicious soft drink very similar to an authentic one.

This article is intended to help you in this matter. Here we will also look at the question of how ayran differs from tan, the Armenian national drink. We will analyze the beneficial properties of fermented milk product, as well as cases of contraindications for its use.

History of ayran

People have enjoyed this drink since the fifth century BC. The inhabitants of Kerkinitis especially loved him. The Scythians learned the recipe from the Greeks. The nomads really liked that milk fermented in this way was stored longer and miraculously quenched thirst. The basic recipe became popular among the Turkic peoples and residents of the Caucasus. Of course, over time it has received many regional variations. And now in Circassia, Kabardino-Balkaria, Uzbekistan, Bashkiria and Tatarstan they will present you with their recipe for ayran at home. In some regions it will be a liquid drink, and in others it will be thick, like sour cream. You will be treated to a dish made from goat, sheep and camel milk. The starter will be diluted with water or kumiss. And everywhere they will claim that this is the most classic ayran in the world.

And in Armenia they prepare a very similar drink called tan. This salty drink also wonderfully quenches thirst and, like ayran, relieves post-alcohol syndrome.

A little history

This drink came to us from the distant southern Kerkinitis. Around the 2nd century BC, the ancient Greeks loved it for its taste and beneficial properties. Later, during bloody wars with nomadic peoples, the recipe for making ayran became known to the Scythians. And during the Great Migration, it became simply indispensable during long marches, as it could retain its valuable qualities for a long time in unfavorable weather conditions.

The eastern highlanders steadfastly preserved the recipe for this drink. Having become interested in the secret of the longevity of mountain peoples, the Russians learned about the existence of this miracle drink. But when trying to find out how to cook it, we came across an unexpected obstacle. The Caucasians did not want to give away their secret for any benefit. However, eastern elders could not resist female beauty. One of the Caucasian princes fell in love with a beautiful Russian girl and the treasured recipe for ayran became a wedding gift to the beauty.

Kabardino-Balkaria and Circassia are considered to be the birthplace of this drink. It is noteworthy that ayran is prepared differently by settled and nomadic peoples. For some it looks more like a drink, for others it looks more like food. It is prepared using katyk, a type of sour milk that evaporates when fermented and becomes very fatty. Among sedentary peoples, katyk was mixed with cold spring water and ice was added. It quenched thirst remarkably and was used precisely in this capacity. For cooking, nomads used a special leather bag - a wineskin, into which milk and sourdough were poured. During the race, the heat from the horse and the sultry sun did their job, and the product became dense like sour cream. It was often used for food, and to quench thirst it was diluted with water, milk or kumiss. This diluted drink is called chalap or shalap. Armenians have a product very similar to ayran, called tan.

In our country, mass production of ayran began around the 90s of the 20th century. Now this product can be easily found on the shelves of modern supermarkets or stores. This drink is quite easy to prepare at home, but, unfortunately, in terms of its taste and beneficial qualities, it is quite inferior to its Caucasian counterpart.

General production technology

In the strict language of science, ayran is a product of mixed fermented milk and alcoholic fermentation. What does this mean for an ordinary person far from chemistry? A special starter is added to milk - cow, goat, sheep, buffalo and even camel. It contains the Bulgarian stick, which is also used to make yogurt - the second valuable product that Turkey gave to the world. Also, thermophilic streptococcus and yeast are used to ferment ayran. It is quite simple for a Turkish housewife to prepare a drink at home. You just need to buy katyk or suzma in the store. With the last ingredient, the drink will be more nutritious and thicker than with the first. This starter is diluted with whole milk and mineral water with the addition of herbs. That's all! But how to make ayran in Russian cuisine?

Dietary properties

Ayran is a low-calorie product with high nutritional value. This is simply an indispensable assistant in the diet menu. By replacing your usual dinner with this drink, you can easily and painlessly lose a few kilograms. Regular consumption of this drink speeds up metabolism and removes harmful substances from the body. Often, for quick and effective weight loss, a three-day ayran diet is used. It involves daily use of only this product and mineral water. To achieve results, it is recommended to drink 2 liters of ayran per day, a glass of the product every two hours.

Ayran for pregnant women and in the children's menu

This is a very healthy drink for expectant mothers and their babies.

But in some cases it should be taken with caution. In the first trimester, this drink is very useful, as it saturates the body with the vitamins and minerals needed during this period.

You should only consume fresh, unfermented product. Recommended dose: 1-2 glasses per day. In the second trimester, you should reduce the dose of the drink to 2 glasses 4 times a week. At this stage, the use of ayran will help prevent excess weight gain, and will also be a good prevention of constipation. In the last trimester, you should remember that this drink is contraindicated for girls prone to edema. This product contains salt, which tends to retain water in the body. But even if they are not there, the recommended dose of ayran is 1 glass 2 times a week.

For nursing mothers, the use of ayran is not prohibited, but it is better to introduce it into your diet after the baby is three months old in order to exclude the possibility of increased gas formation in the baby. And from 10 months you can introduce it into the baby’s diet. It is best to give the product in the morning, starting with a teaspoon. And if no negative reactions occur, the dose can be gradually increased.

Industrial production

Of course, to make Turkish ayran, the average person does not add Bulgarian stick to milk and does not conjure with yeast and bacterial colonies. He just buys a special starter. Katyk is made from milk, which is boiled over low heat for a long time, causing it to boil down by more than a third. This product is quite fatty and is diluted before use. And suzma is obtained by expressing katyka through gauze. It resembles very thick sour cream, almost cottage cheese. This fermented product of varying thickness, sold in any store in the Middle East, already contains yeast and thermophilic streptococcus bacteria. So all that remains for the average resident is to dilute the product with whole milk, water, add cilantro or mint, salt, cumin and beat it all in a mixer.

What is the difference between ayran and tana?

And this fermented milk drink is the pride of Transcaucasia. He is especially appreciated in Armenia. The main ingredient of tan, its starter, is matsun. It resembles our curdled milk. That is, matsun is made by ordinary fermentation, without adding yeast - only with the help of lactic acid streptococci and Bulgarian bacillus. But the main difference between tan is that the starter is diluted with a fairly saturated saline solution. And dill, basil, and other herbs are added to this mixture. By the way, matsun itself can be made from a variety of milk – most often cow’s milk, but also goat’s and sheep’s. Compared to ayran, tan is a saltier drink. But it miraculously quenches thirst.

Delicious recipe! Roasting meat at low temperature

Composition and calorie content of ayran

The nutritional value of the drink varies depending on the consistency and raw materials.

The calorie content of ayran can vary from 21 to 67 kcal per 100 g, of which:

• Proteins - 1.1-1.6 g;
• Fats - 1.5-2 g;
• Carbohydrates - 1.4-2.75 g.

With fermented milk products you can lose weight, gain weight, and recover from debilitating diseases. The main thing is to select the desired structure and focus on your own taste. A salty drink prevents fluid loss, and a sweet, highly carbonated drink eliminates swelling.

Ayran contains a whole vitamin and mineral complex. It contains chromium, iodine and iron, calcium and sodium, chlorine, magnesium, phosphorus, sulfur, as well as the following vitamins:

1. Vitamin
   D. Helps absorb calcium and phosphorus, prevents the development of rickets in children and osteoporosis in adults.
2. Vitamin A
   . Increases immunity, supports the function of the optic nerve.
3. Vitamin
   E. Accelerates the regeneration of mucous membranes and skin, prevents the development of age-related changes.
4. Vitamin C
   . It is a participant in all redox processes, accelerates recovery from seasonal infectious diseases, and increases the body's resistance.
5. B vitamins
   . They have a positive effect on the state of the nervous system, helping to recover from increased physical and mental stress.

Thanks to ayran, during fasting days the body will not experience nutritional deficiencies when losing weight. To lose 2-3 kg per month, you need to “fast” once a week, drinking only 1.5 liters of fermented milk drink and the same amount of water. This contributes not only to weight normalization, but also to rejuvenation.

Ayran (fermented milk drink): indications, contraindications, calorie content

During the Caucasian wars, Russian politicians involuntarily wondered: what is the secret of the longevity of the highlanders? Regular consumption of ayran and tan plays an important role in the significant life expectancy of local peoples. Firstly, these are fermented milk drinks, and they, like yogurt, fermented baked milk, yogurt and kefir, have properties beneficial to the body. Armenian tan is also capable of normalizing the water-salt balance. Well, what about ayran? The fermented milk drink, the indications, contraindications and nutritional value of which have already been studied in detail by nutritionists, also does not lag behind tan in its beneficial properties. Ayran is perfectly absorbed, normalizes intestinal function, and helps the stomach produce bile.

The drink strengthens the immune system. Due to the fact that ayran helps saturate the lungs with blood, it is useful to drink for people suffering from respiratory diseases. Despite the fact that the nutritional value of ayran is only 27 kcal, it causes a feeling of satiety and gives strength. That's why nutritionists have included this drink in the diet of people who want to lose weight. Ayran has few contraindications. Patients with gastritis and ulcers should not drink it. Also, this fermented milk masterpiece can be harmful to people who are lactose intolerant.

What is ayran: features of the drink

Ayran is a fermented milk product whose origins go back to the distant past. The drink was invented by the nomadic Turks, who were constantly moving from place to place and needed a drink that quenched thirst well and gave strength.

Modern Turkish women mostly buy ready-made ayran. However, experienced housewives prefer a homemade product. It is used not only as a refreshing drink, but also as an ingredient in various soups and sauces.

Benefits and harms

Ayran is healthy and perfect for people on a diet.

The product also helps:

• regulate the functioning of the gastrointestinal tract;
• reduce cholesterol levels;
• give a feeling of satiety;
• quench thirst;
• improve metabolism;
• remove toxins;
• fight dermatitis and various skin rashes;
• improve complexion, strengthen nails and hair;
• strengthen the heart and blood vessels;
• increase the tone of the body.

It is better to avoid consumption by people suffering from stomach diseases.

Absolute contraindications include:

• stomach ulcer;
• gastritis;
• duodenal ulcer.

Use in cooking

Ayran is used unusually widely in Turkish cuisine. It is used to make okroshka - sasik. It is used to prepare sauces for various meat and fish dishes. Not to mention the fact that the drink quenches thirst in the summer heat. If you know how to make ayran, you can prepare many interesting “cocktails” based on it. In Turkey, there are many desserts based on this fermented milk product. After all, if you express katyk, then the resulting suzma produces a very thick ayran. It is aged with chopped green apple. It turns out something like a mousse. A variety of spices and herbs are added to ayran. Mint and dill are suitable for a soft drink. For sauces – paprika, cumin, coriander. As an accompaniment to meat - basil, cilantro.

Cold cucumber soup on ayran with crabs

Category: Broths and soups Cold soups Other cold soups

I have long wanted to try cucumber soup, I was choosing among recipes, but didn’t find what I wanted... My imagination suggested a solution, and I am very pleased with the result! The result is a hearty, refreshing cold soup with a pittance of calories! Just a summer fairy tale! I highly recommend preparing it outside the city on a hot sunny day instead of okroshka and treating your friends!

Cucumber Garlic Herbs Spices Tomato Sweet green pepper Crab sticks Fermented milk drink

Ayran in Russian cuisine

As we remember, the creation of the drink involves a starter consisting of yeast, thermophilic streptococcus and Bulgarian bacillus. This latter is present in yoghurts. Therefore, the simplest recipe for ayran at home is as follows. Take 750 g of unsweetened natural yogurt of medium fat content and beat it with a spoon of salt until bubbles form. And later we dilute 150 ml of chilled mineral water (not soda). If desired, you can add finely chopped herbs. But still, yogurt is not katyk. What recipe for ayran at home will be closer to the original?

Contraindications and harm of ayran

Since the drink contains lactose, you should not try it if you are intolerant to milk protein. Otherwise, the benefits and harms of ayran depend on the consistency, components and types of starter.

A thick product can cause constipation if peristalsis is slow, and a liquid product can cause diarrhea if peristalsis is increased. If you are obese, you should not drink a high-fat drink, and if you are underweight, you should not drink a low-fat, highly carbonated drink. This can cause fluid loss.

You should not introduce the product into the diet for peptic ulcers and erosive gastritis in the acute stage, for pancreatitis, for exacerbation of urolithiasis and a history of cholelithiasis, so as not to provoke the movement of stones.

It has been noted that harm from ayran occurs when the preparation technology is not followed and individual intolerance occurs. For those who try it for the first time, it may not be suitable and cause digestive upset.

How to make sourdough

Lactic acid streptococcus bacteria live in kefir, yogurt, fermented baked milk and sour cream, just like in Turkish katyk. And rye bread will impart the necessary yeast to the drink. This recipe for ayran at home will help you get a product that is in no way inferior to Turkish. Boil 3 liters of milk, cool to +25-30 degrees. Pour in one hundred milliliters of fermented baked milk with 4% fat content. Place 2-4 pieces of bread on top, so as to drown them just a little in the milk. Cover the container tightly and place it in a warm, draft-free place for 12 hours. After that, take out the bread and put the drink in the refrigerator. Before use, whisk it with salt, mineral water and herbs.

How to cook ayran at home, recipes:

From milk:

520 ml goat or cow milk, 155 ml starter (sour cream, kefir or yogurt), water, salt to taste.

Pre-boil the milk for as long as possible, stirring, and then allow it to cool to a temperature of 40 °C. Add the starter, stir, pour the mixture into a jar or other container, close tightly and wrap for 6 hours. After time has passed, put the drink in the refrigerator to mature and cool, then dilute it with water to the desired thickness, add salt and serve immediately.

From kefir:

500 ml of kefir or sour milk, 250 ml of water (mineral water is possible), dill and salt to taste.

Dilute sour milk or kefir in water, stir with a whisk or mixer at first speed. Add finely chopped dill and salt to taste.

Yogurt based:

640 ml natural yogurt, 220 ml mineral water, 5 g salt.

The simplest recipe for making ayran at home is the option that involves using ready-made chilled homemade natural yogurt. It must be beaten with a mixer with the addition of mineral water and salt to taste.

Great recipe! Worth a look!

And further:

Recipes for delicious dishes with ayran:

Cheesecakes with ayran:

• 150 g cottage cheese
• 200 ml ayran
• 2 eggs
• 20 g butter
• 150 g flour
• 60 ml vegetable oil
• 15 g sugar
• Soda on the tip of a knife
• Salt to taste

Beat eggs with salt, sugar and soda, add ayran, cottage cheese rubbed through a sieve, melted butter and flour. The dough is mixed and left for 20 minutes in a warm place.

Using a tablespoon, place the dough into a frying pan with heated vegetable oil and fry the cheesecakes on both sides until golden brown.

Salty pancakes on ayran:

200 ml ayran, 2 eggs, 20 g butter, 150 g wheat flour, 30 ml vegetable oil, 1/4 teaspoon baking soda, 5 g sugar, 5 g salt.

Beat eggs with salt, sugar and soda, add ayran, melted butter and flour. Mix the dough and leave for 20 minutes in a warm place. Bake pancakes in a frying pan greased with vegetable oil.

The recipe for this delicious refreshing drink came to us from Circassia. The peoples of the Caucasus and Central Asia have been using ayran since ancient times. There are many ways to prepare a dairy product. Recipes vary depending on the territory in which the drink is prepared. So, in hot areas they make liquid ayran, which relieves thirst well, and nomadic peoples came up with a recipe for thick ayran, which is convenient to transport. Before use, add kumys or milk to it. In many stores you can find factory-produced ayran, but it tastes much worse than a home-made drink, and also contains a lot of preservatives. Ayran is quite simple to prepare and is somewhat reminiscent of yogurt.

Delicious recipe! Ice cream recipe for kids

"Ayran" or "Tan"

Category: Preparation of dairy products

Ayran is a sour milk drink that came to us from countries such as Georgia, Uzbekistan, Kyrgyzstan, etc.

Ratatuy September 24, 2008

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Milk Cucumber Dill Salt Yogurt

How to cook ayran yourself?

The main ingredients of this drink are milk and sourdough. The original uses katyk - curdled milk from boiled milk, boiled down by 1/3, and suzma - strained katyk, similar to sour cream. But you can prepare the drink using a regular starter for yogurt or kefir.

In order to prepare delicious ayran, all you need to do is buy unsweetened yogurt of medium fat and thickness in the store. Beat it with a mixer, adding a little salt and water (you should get foam when whipping). If desired, you can add your favorite spices to the drink.

How to use it correctly

The main rule that must be observed when consuming is that the product must be fresh. They drink it to strengthen the immune system during the cold months, improve well-being, and eliminate thirst. Yoghurts based on fermented milk products are healthy and tasty. To prepare them, pieces of fruit or berries are added to the drink. To make a spicy sauce for meat dishes, mix in basil, dill, cilantro, and paprika. The aromatic liquid is also used to season okroshka. The dish turns out especially tasty if you add a lot of herbs and mustard.

Ayran with cilantro and basil

The combination of a healing fermented milk product with herbs can bring many benefits to the human body, saturating it with essential vitamins and microelements. The drink with cilantro and basil has a pleasant spicy taste that will give you tone and a good mood. The drink should be consumed fresh, so it is recommended to prepare it in small portions.

Ingredients:

• parsley – 1-3 sprigs;
• basil – 2-3 sprigs;
• cilantro - a small bunch;
• ayran – 2 tbsp;
• dill – 1 small bunch.

Cooking method:

1. Wash the greens thoroughly, dry and finely chop.
2. Pour the fermented milk drink into a suitable container and mix with herbs. If you wish, you can add a little salt and ice cubes when serving.

Okroshka on ayran

A suitable dish for a summer feast would be okroshka seasoned with a fermented milk drink. Cold soup has a refreshing effect and saturates the body with useful substances. In terms of its taste, the dish is similar to the usual kvass okroshka with sour cream, but has interesting notes of the flavor of a fermented milk product. The preparation process boils down to mixing the salad with aromatic liquid.

Ingredients:

• boiled chicken eggs – 2-3 pcs.;
• green onion – 1 bunch;
• fresh cucumbers – 2-3 pcs.;
• radishes – 0.4 kg;
• salt - to taste;
• boiled potatoes – 2-4 pcs.;
• ayran - to taste;
• milk sausage (ham) – 0.4 kg;
• parsley and dill - to taste.

Cooking method:

1. Take boiled potatoes, peel them, cut them into small cubes. Place the prepared component inside the salad bowl as the first layer.
2. Place finely chopped fresh cucumbers on top. Next, add the radishes chopped into small cubes.
3. Finely chop the sausage, meat or ham and eggs and add to the vegetables. Chop the onion and herbs and add to the salad as the last layer. Mix all ingredients thoroughly, add a little salt, and place in serving containers.
4. Before serving, pour the drink over the dish so that the okroshka reaches the consistency you want.

A simple recipe for ayran at home

Compound:

• Goat's (cow's) milk - 250 ml
• Sourdough – 40 g
• Salt

Preparation:

1. Boil the milk and cook a little. Make sure it doesn't burn.
2. Cool the milk to 40 degrees, add the starter and stir.
3. Place the mixture into jars and cover with lids.
4. The drink will be ready in 6 hours. After this time, add salt to the ayran and drink it freshly prepared.
5. You can use kefir, low-fat sour cream or yogurt as a starter.

Ayran with fennel and fresh cucumbers

Compound:

• Garlic - 1 clove
• Kefir (or unsweetened yogurt) - 1 l
• Fresh cucumbers - 2 pcs.
• Olive oil - 1 tbsp. l.
• Chopped fennel seeds - 1 tbsp. l.
• Fresh mint - 1 tsp.
• Thyme - 1 tsp.
• Salt

Preparation:

1. Wash the cucumbers under running water and, without removing the skin, grate them on a fine grater.
2. Add kefir, a little salt and stir until smooth.
3. Continue stirring while adding the oil, herbs and fennel seeds.
4. Grind the garlic in a press and add it last. Pour the finished drink into glasses and serve.

Ayran in Armenian

In Armenia they prepare tan - one of the types of ayran. This drink is considered the secret of health and longevity of local residents. The main component is sourdough. For tan, Bulgarian bacillus or lactic acid streptococci are used. These starters are called “matsun” or “matsoni”.

Compound:

• Boiled water - 200 ml
• Sourdough – 200 gr
• Salt

Preparation:

1. Mix the starter and water in a blender or beat with a mixer.
2. Add a little salt and beat again. A tasty and healthy drink is ready!
3. It treats diseases of the stomach and intestines, has a bactericidal effect and has a beneficial effect on the human body.

Benefit for health

Ayran is not only a tasty, but also a healthy drink. It is called the elixir of longevity, a panacea for all diseases and almost the most important product in a healthy diet. It is difficult to say whether ayran actually increases the years of life, but it does bring certain benefits to the body.

The drink helps:

1. Removes toxins and waste, and that is why the drink is recommended to drink for a hangover. It improves intestinal and gall function, and also helps restore the body’s water-salt balance. The same goes for poisoning. In this case, ayran not only makes you feel better, but also helps you maintain strength and avoid dehydration.
2. Normalize intestinal microflora. This is possible thanks to microorganisms and beneficial bacteria that form in the drink during fermentation. “Good” bacteria crowd out “bad” bacteria. This improves the functioning of the entire digestive tract. These same bacteria help maintain and strengthen the immune system.
3. Increase bile production. This speeds up the digestion process, and therefore ayran is good for the stomach. In the Caucasus and eastern countries, ayran is drunk before and during meals, since fatty foods are often consumed there, and the drink helps digest it.
4. Quench thirst.
5. Get rid of extra pounds.
6. Cope with dysbiosis. In order to improve the balance of intestinal microflora, you need to drink ayran on an empty stomach every morning for two to three weeks.

Ayran is a product that helps prevent the appearance of cholesterol plaques. Of course, it will not help get rid of the old ones, but it will not allow new ones to form. Since ayran is prepared with milk, it contains quite a lot of calcium, so the product is good for bones and teeth.

Ayran is also useful for the human nervous system, as it contains a lot of magnesium, zinc and potassium, which improve the functioning of the heart and circulatory system. The product increases blood flow to the lungs and thereby helps reduce inflammation, so the drink is recommended for bronchitis.

Fermented milk products, such as ayran, matsoni and others, are recommended to be included in the diet of people who have liver problems. The drink helps cleanse the organ of toxins. However, people whose illnesses are in the acute stage should be careful with ayran, as it can have a completely opposite effect.

Ayran can be a complete snack that does not require additional products.

Women

Ayran is very useful for women, especially for pregnant women. Drinking the drink during this period helps:

1. Get rid of edema by removing excess fluid from the body and restoring water balance.
2. Save your teeth, hair and bones, as they suffer greatly during pregnancy.
3. Establish hormonal levels, which are not always stable in pregnant women.
4. Get rid of constipation, which is typical for pregnant women in the first trimester. To do this, you need to drink ayran on an empty stomach every day until regular bowel movements are established.

The drink is also useful for nursing mothers, as it promotes milk production and saturates it with useful substances necessary for the baby. At the same time, the drink does not cause bloating in either the mother or the breastfed child, provided that the daily norm of 1 glass is not exceeded.

Men

For men, as well as women, ayran is extremely useful, since with regular use the body receives almost all the necessary vitamins, minerals and amino acids. In addition, the product is useful for athletes, as a large amount of protein helps build muscle mass. Since men often do hard physical work, they need to quickly restore lost strength. And ayran is just the drink that will help with this.

The drink is also useful for potency, as it thins the blood and accelerates its flow to the genitals. In addition, ayran helps burn fat, which in men is deposited mainly in the abdominal cavity, thereby complicating the functioning of the erectile system. Some men who regularly use ayran note that the duration of sexual intercourse increases.

It has long been proven that men most often suffer from heart attacks, strokes and other heart diseases. Regular consumption of ayran reduces the risk of such problems by thinning the blood and preventing the formation of new cholesterol plaques.