Drinking Yogurts Around the World

Not every yogurt arrives in a bowl. In many parts of the world the everyday way to enjoy it is in a glass: thinned, chilled, salted or sweetened, and poured alongside a meal. These drinks share a base but differ in salt, spice, bubbles and sweetness, and they often carry strong regional identity. This tour covers the best-known members of the family and the details that tell them apart.

Ayran

Ayran is the classic salted yogurt drink of Turkey and nearby regions. In its simplest form it is yogurt whisked with cold water and a little salt, served well chilled. It is tangy, refreshing and very plain, which is why it pairs so well with grilled meat, savory pastries and rice. Some versions are lightly frothy after being poured from a height or shaken, and commercial bottled ayran is a familiar sight in cafes and shops.

Doogh

Doogh is the Iranian relative, and it is also served salted and cold. Many versions are made with yogurt and water and flavored with dried mint; some are carbonated, and others include cucumber or other herbs. Doogh is closely tied to Persian meals, especially kebabs and rice, where its sharp, savory taste cuts through richness. Names, recipes and ratios differ from family to family and region to region, so there is no single correct version.

Lassi

Lassi from the Indian subcontinent comes in two main forms. Sweet lassi is blended with sugar and sometimes fruit such as mango, or flavored with cardamom or rose. Salted lassi is closer to ayran and doogh, often seasoned with roasted cumin or mint. Both are made by whisking or blending yogurt with cold water or crushed ice until smooth. Lassi is served in tall glasses or clay cups, and it is a common companion to spicy food.

Cousins beyond the big three

Beyond these three, many other fermented milk drinks exist. Buttermilk in South Asia, often called chaas or mattha, is a thin, seasoned yogurt drink, and the term "buttermilk" elsewhere can mean different things. Kefir is a fermented milk made with a different group of cultures, and we cover that distinction in the article on the fermented milk family. Treat the similarities as a family resemblance rather than as proof that every drink is the same.

Making a drinking yogurt at home

The recipe pattern is simple and forgiving. Begin with plain, unsweetened yogurt. For a salted drink, whisk it with cold water and a small pinch of salt, and then taste. Add mint or cumin if you like. For a sweet drink, blend with ripe fruit or a little honey and some ice. The balance of water to yogurt is up to you: more water makes it lighter, less water makes it thicker and more like a smoothie. Chill the glasses and the ingredients for the best result. Because different yogurts vary in thickness and tang, adjust a little at a time rather than measuring exactly.

Matching drink to meal

Choose the style of drink to match the meal. Salted, tangy versions suit grilled and fried food and spiced rice dishes, while sweet lassi suits a mild lunch or an afternoon pause. Serve cold, stir or whisk again just before drinking if it has settled, and treat it as a drink for the table rather than a dessert. Tasted side by side, ayran, doogh and lassi make a nice small experiment on a warm day.

Same starting point: yogurt, water and the cook's idea of balance.