How to cook airan at home

On the beneficial properties of ayran, you can add legends. A truly unique product is widely used in medicine and nutrition, for which he is loved in many countries. It is easy to purchase airan in the store, but the hostesses prefer to cook the product themselves. Each recipe includes its own characteristics that must be considered. Consider all the technologies in order, select the main aspects.

Useful properties of airan

1. The most common application area of ​​airan is considered to be drinking on hot summer days. The thing is that with sweat, valuable fluid and salts come out of the body, which help the internal organs to work in full. Ayran replenishes fluid balance, saturates cells with oxygen, nourishes the body with macro-elements.
2. Ayran contains more ascorbic acid than all citrus fruits. In the period of colds, the drink boosts the immune system, removes harmful substances from the body. Ayran does not allow bacteria to multiply, killing them in the initial stage.
3. Girls who watch their figure often drink ayran to reduce their body weight. Besides the fact that the product has a low calorie content, it removes toxins and slags. In 100 ml. ayran contains about 26 kcal. The drink restores the natural intestinal microflora, fights ulcers, gastritis and other diseases of the gastrointestinal tract. Often, ayran helps relieve constipation and, on the contrary, cope with diarrhea.
4. All dairy products eliminate the hangover syndrome, but airan copes with the task many times faster. The composition also restores the nervous system, bringing it into tone. The product improves the psycho-emotional background, allows the body to relax, struggling with general fatigue and insomnia.
5. The main feature of ayran is considered to be that it saturates cells with oxygen. This also includes the normalization of the activity of the heart muscle, the stabilization of blood pressure, the improvement of the functions of the liver and kidneys.Drink increases blood flow to the lungs and bronchi, normalizes muscle tone.
6. The product has no negative properties, the only thing you should pay attention to is the reaction of the body during the use of the product. Initially, you may feel indigestion. Diarrhea will appear only if you drink ayran often and in large portions. Watch the amount, increase it gradually.

Ayran based on cucumbers

• water with gas - 665 ml.
• fresh cucumber - 2 pcs.
• kefir with a fat content of 3% - 1.1 l.
• dill or parsley - 1 bunch
• ground salt - 10 gr.

1. Optionally, you can replace kefir with natural fatty yogurt, the consistency of the finished product will not change. The main thing is to choose a liquid rather than a thick composition. On the basis of greens and cucumbers, Ayran perfectly quenches thirst, from the product it is possible to prepare dressings for second courses and okroshka.
2. To make a drink, pour the kefir / yogurt into a deep bowl, add salt and mix until the crystals are completely dissolved. Wash, carefully dry and chop the greens, removing the legs. Rinse the cucumber under the tap, remove the "ass", send with greens to kefir.
3. Crush the mixture in a blender, and then beat with a mixer for 3 minutes. In the end, the mixture should rise 3 times. As soon as this happens, start pouring the mineral water in a thin stream while simultaneously mixing the composition with a whisk or mixer at a slow speed.
4. It is important that all components are cold. Pre-add to the glass ice cubes, if desired, you can freeze the water with chopped dill. Ayran is ready, start drinking.

Caucasian Ayran

• cold water (not carbonated) - 220 ml.
• matsoni - 220 ml.
• chopped salt (not iodized) - to taste

1. If it is not possible to use matsoni, replace the component with sour milk or yogurt. Cool all the ingredients, salt.
2. Pour the composition into a blender, beat for 5 minutes. After that, leave the mass at room temperature for 1 hour, whisk again, pour into glasses and begin to use.
3. If you want to use matsoni, mix together 800 ml. Milk and 180 gr. sour cream. Pour the mixture into a glass jug, leave at room temperature, with a lid closure. Wait 12 hours, wrapping a can with a warm blanket or towel.After the specified period, use ready-made matsoni instead of sour cream.

Ayran on the basis of goat milk

• goat milk - 535 ml.
• filtered water - in fact
• starter - 165 ml.
• salt - to taste

1. Goat's milk is ideal for preparing ayran. Sourdough is a store product marked "for ayran." You can also replace the starter with kefir, sour milk, sour cream.
2. Pour the milk into an enamel saucepan, heat up to 60 degrees on the stove, boil for about 10 minutes. After this period, remove the foam, leave the composition to cool at room temperature.
3. After the milk has cooled, add the leaven to it, mix it thoroughly and pour it into a sterilized container. An excellent option for insisting a product is a glass jar or bottle. Cork the container tightly, wrap a towel and leave to warm, wait about 7 hours.
4. After the expiration date, move the ayran for final maturation in the refrigerator for 5 hours. Next, dilute with filtered water to the desired consistency, salt, immediately start to use.

Ayran with mint

• kefir (1.5-3% fat) - 245 ml.
• carbonated water - 250 ml.
• fresh mint leaves - 10 gr.
• chopped salt - to taste

1. Wash the mint, mash it in a mortar or grind it in any other convenient way. Pour in kefir (can be replaced with sour milk if desired), beat with a mixer until liquid sour cream.
2. Put the prepared mixture in the refrigerator for 1 hour, then whisk it well again. Add salt, wait for the crystals to dissolve.
3. Cool the highly carbonated water in advance, start pouring it in a thin stream while simultaneously beating the mixture with a mixer or a whisk.
4. Immediately pour the mint airan in glasses, garnish with a slice of lime. At will mint can be replaced by pulp of lemon crushed in a blender or citrus juice.

Ayran with pickled cucumber

• fresh dill - half a bunch
• whole milk - 2.8 l.
• "Bifidok" (bifidobacteria) - 245 gr.
• salt - to taste
• purified drinking water - in fact
• salted cucumber - 160 gr.

1. "Bifidok" is a bifidobacterium, on the basis of which a yeast is prepared. The component can be purchased at a pharmacy, the cost of the order of 100 rubles per pack.
2. Pour the milk into the enamel pan, add the bifidobacteria, put it on the stove. Bring to the appearance of the first bubbles, then immediately turn off the burner.
3. Cover the container with a lid, wrap in a thick cloth (towel or blanket), leave for 12 hours at natural temperature.
4. After the specified period expires, chop the salted cucumber with very thin rings, then cut them into narrow slices. Add the cucumber to the milk mixture.
5. Wash the dill, dry it so that not a single drop of water gets into the composition. Chop the greens by removing the legs. If desired, dill can be replaced with parsley.
6. Add salt and chopped dill to the starter, mix with a mixer for 5 minutes. Dilute the mixture with filtered water to the consistency you need. You can cook ayran from both sparkling and ordinary mineral water.

Practical recommendations

1. To get a chilled drink, add ice cubes to it. Optionally, you can mix fine dill with water and freeze it.
2. To dilute the starter, use purified water (mineral), as long as it does not contain soda. Koumiss and milk are also suitable.
3. Fresh herbs are perfectly combined with ready ayran. You can chop zira, thyme, mint, dill, basil, paprika, garlic, coriander, etc.

To enjoy the exquisite taste to the fullest, you must adhere to practical recommendations. The finished product, which has already been diluted with water, can not be stored longer than a day in the refrigerator. It is advisable to use ayran immediately or dilute it in portions.

Video: how to cook an ayran or tan