Ayran in Kyrgyz Style

Ayran

Ayran is a fermented dairy product common in Central Asia. It is a thick mixture that tastes similar to yogurt. Ayran has been consumed for 15 centuries, and its invention is attributed to Turkic nomadic tribes. They spent their lives on the move and needed a drink that could quench their thirst and hunger on the road. They noticed that if they added a special starter culture to their favorite milk, it would sour, acquire a pleasant taste, and last a long time. Later, to their delight, they discovered the health benefits of ayran.

The health benefits of ayran were known to the healers of the past, who used it as a remedy for stomach and circulatory system diseases. The benefits of ayran are confirmed by modern research - it refreshes, provides strength and vigor, and quenches hunger and thirst. Medical professionals recommend drinking ayran after consuming alcohol: ayran is an excellent "hangover cure." What other benefits does ayran have?

A remedy for all ailments

First and foremost, it positively affects the digestive system: it is well absorbed, stimulates intestinal activity, and promotes a favorable microflora. Ayran also enhances stomach secretion, effectively cleansing the bile ducts. Thanks to various amino acids, ayran stabilizes the body's water-salt balance, which is why it quenches thirst so well. This drink also contains ascorbic acid, which helps strengthen the immune system and resist seasonal illnesses. It has long been noted that ayran is the best remedy for a hangover. It positively affects the nervous system, bringing it back to normal in the shortest time. Ayran also helps replenish oxygen deficiency in tissues and organs, as it increases blood flow and tones muscles. A reasonable question arises: is ayran beneficial for everyone? Much depends on the preparation method and individual body characteristics. If you have never tried this drink, you may initially experience some discomfort. Therefore, it is advisable to start with small doses and gradually increase them. Additionally, ayran is contraindicated for those with stomach ulcers, gastritis, high acidity, and lactose intolerance.

A tasty diet

Another valuable property worth mentioning is that ayran for weight loss is one of the most effective and safe means. The main secret lies in the beneficial lactic acid bacteria, which gently and painlessly cleanse the body of putrefactive bacteria, toxins, and other harmful substances. Just one glass of ayran a day will relieve constipation, normalize metabolic processes, and improve digestion. Nutritionists recommend drinking it at dinner or a few hours before bedtime. With low calorie content, ayran is a sufficiently nutritious drink, and it is much tastier than kefir, ryazhenka, and other fermented dairy products. That is why it is recommended for fasting days. With ayran, this procedure can be extended for up to three days without any harm to the body, as it will receive plenty of nutrients and remain satiated. And all this wealth is quite accessible to everyone; the main thing is to know how to make ayran.

How to prepare ayran at home?

Ayran and zhuzhar are made from cow's, goat's, sheep's, or mare's milk.

The starter culture can be fermented dairy products - kefir, sour cream, or buttermilk, suzma, crushed kurut, kumis, sour cream, etc.

The amount of starter culture, the temperature to which the boiled milk should be cooled - such 'secrets' are passed down from generation to generation.

Zhuzhar:

Sheep's milk - 3-4 liters
Starter culture (suzma, crushed kurut, kumis, sour cream) - 3 tablespoons

Zhuzhar is a type of ayran made from whole milk.

Boil the milk, cool it to room temperature, add the starter culture, and place it in a warm place for 4-6 hours.

Note: zhuzhar can also be made from goat or mare's milk.

Ayran:

Whole cow's milk - 2-3 liters
Starter culture (suzma, crushed kurut, kumis, sour cream) - 2 tablespoons

Boil the milk, cool it, add the starter culture, and place it in a warm place for 4-6 hours.

Note: ayran is served for breakfast, used as a refreshing drink, and as a condiment for various dishes.

Koytmak:

Ayran - 2 liters
Milk - 1 liter
Talkan (tolokono) - 50 g.

Add warm milk to ayran, sprinkle in talkan, and mix thoroughly.

Note: sometimes the dish is prepared without adding talkan.

Kam ayran (ayran from warm milk):

Warm cow's milk - 2-3 liters
Starter culture (suzma, crushed kurut, kumis, sour cream) - 1-2 tablespoons

Add the starter culture to the strained warm milk and place it in a warm place for 4-5 hours.

Note: this ayran is valued as a dietary product. Sometimes butter is churned from it, and byshkan ayran is prepared.

Kelegey ayran:

Milk - 2-3 liters
Starter culture - 1/2 tablespoon

Boil the milk, cool it, add the starter culture, and place it in a warm place for 2-3 hours.

Note: this ayran is not sour in taste, like milk, and is recommended as a dietary dish.

Syutyemyuk ayran:

Milk - 1-2 liters
Starter culture - 1 teaspoon

In warm boiled whole milk, add the starter culture and place it in a warm place for 3-4 hours. When the milk just starts to curdle, stir and cool.

Note: syutyemyuk ayran is valued as a product with healing properties and tastes similar to kefir.

Byshkan ayran:

Byshkan ayran (an old name 'koylyosun') - the liquid left after churning butter from ayran or zhuzhar; it resembles buttermilk obtained from churning cream.

Note: it is used as a condiment for various dishes and as a refreshing drink.

Kek ayran (low-fat ayran):

Skimmed milk - 3-4 liters
Starter culture - 1-2 tablespoons

Boil the skimmed (separated) milk, add the starter culture, and place it in a warm place.

Note: this ayran made from skimmed milk is used as a condiment for various dishes, as a refreshing drink, and also as a base for making suzma.

Paimarek:

Ayran - 2 liters
Cream - 600-900 g.

This dish is from the cuisine of the Pamir Kyrgyz. Pour cream into fresh ayran, shake well, and serve in bowls.

Akejan:

Ayran - 2 liters
Cream - 250 g.
Whole milk - 250 g.

Whip the ayran well, add milk and cream.

Note: this old cold dish is known as a dietary dish.

Ayran with mountain onion:

Ayran - 2 liters
Mountain onion - 100 g.

Wash the mountain onion, finely chop it, mix it with ayran, and serve in bowls. Serve with flatbreads.

Note: instead of mountain onion, green onion can also be used.

Kakyrim:

Ayran - 1 liter
Kumis - 1 liter

Shake fresh ayran, add kumis, and mix thoroughly. Serve with flatbreads or boorsoks.

Ayran with flatbreads:

Ayran - 1.5 liters;
Flatbreads - 2 pcs.

Crumble the flatbreads into large bowls, pour fresh ayran over them.

Bon appétit!

Tips:

1. In hot weather, ayran diluted with cold water can be used as a refreshing drink.
2. Ayran should be stored in a cool place and preferably consumed within a day.
3. Ayran can be diluted with drinking or mineral water (not soda), milk, or kumis.

Drinks of Kyrgyzstan