Turkish Buttermilk
Sample Dishes from Turkish Cuisine
Turkish
Buttermilk (Ayran)
| Ingredients | Measure | Amount |
| Yogurt | 3 1/2 cup | 770 gr |
| Milk | 2 1/2 cup | 500 gr |
| Water | 3 cup | 600 gr |
| Salt | 1 1/2 cup | 9 gr |
Preparation
Place yogurt in
a bowl. Beat with a fork or a hand mixer until well blended. Add milk gradually,
mixing well. Stir in iced cold water. Add salt; mix well. Serve cold.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 90 cal |
| Protein | 7,0 g |
| Fat | 2,7 g |
| Carbohydrates | 9,6 g |
| Calcium | 248 mg |
| Iron | 0,2 mg |
| Phosphorus | 194 mg |
| Zinc | 1 mg |
| Sodium | 710 mg |
| Vitamin A | 190 iu |
| Thiamine | 0,06 mg |
| Riboflavin | 0,30 mg |
| Niacin | 0,16 mg |
| Vitamin C | 1 mg |
| Cholesterol | 18 mg |
Regional Characteristics:
It is a very popular
drink all over the country. It is served with kebabs, köftes, meat dishes and
pilafs as a beverage or it is just served as a refreshment during summer rnonths.
Amount of yogurt can be reduced to 1/3 cup per person for a thinner consistency.
Only milk, or only, water can be used as liquid. It should always be served
cold.