Yayık ayranı, also known as Turkish buttermilk, is a traditional Turkish drink produced from fermented buttermaking by-products, water and salt. It has been traditionally prepared in barrel churns or skin bags. Despite the similar name, it is distinct from

ayran Ayran ( ) is a cold savory yogurt-based beverage that is consumed across Central Asia, and the Balkans, in Turkey and Iran. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are ...

Goat The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the ...

sheep Sheep (: sheep) or domestic sheep (''Ovis aries'') are a domesticated, ruminant mammal typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to d ...

, or

cow's milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Milk contains many nutr ...

can be used for Turkish buttermilk production. Certain acid curd cheeses such as

çökelek Çökelek () is a Fermented milk products, fermented and acid/heat coagulated fresh cheese from Turkish cuisine, Turkey and Azerbaijani cuisine, Azerbaijan. It can be produced from heating fermented buttermaking by-products such as buttermilk (''ya ...

could also be obtained from yayık ayranı when heated. Yayık ayranı is not available on gross markets since it is not produced on an industrial scale, though it is available in local markets.

Production

Yayık ayranı is made of churned soured

yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

, water and salt. It is mostly produced in rural communities for domestic consumption during buttermaking out of yogurt. In general, yogurt for butter production is

fermented Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabo ...

longer than usual for extra acid production. The yayık ayranı thus has a distinct sour taste.

Lactic acid bacteria Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bact ...

isolated from yogurt, fermented butter and yayık ayranı encompass Lactobaccillus delbrueckii subsp. bulgaricus,

Streptococcus thermophilus ''Streptococcus thermophilus'' formerly known as ''Streptococcus salivarius ''subsp.'' thermophilus'' is a gram-positive bacteria, gram-positive bacterium, and a lactic acid fermentation, fermentative facultative anaerobic organism, facultative ...

and Lactococcus diacetylactis.

Churning and salting

Traditional Turkish churns for butter and buttermilk production are made of various materials such as animal skin (dried and boiled

goat The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the ...

sheepskin Sheepskin is the Hide (skin), hide of a Domestic sheep, sheep, sometimes also called lambskin. Unlike common leather, sheepskin is Tanning (leather), tanned with the Wool, fleece intact, as in a Fur, pelt.Delbridge, Arthur, "The Macquarie Diction ...

), wood barrels,

earthenware Earthenware is glazed or unglazed Vitrification#Ceramics, nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids ...

or metal, although in modern times electrically driven churns has become popular. Mechanical force needed for churning process can also be provided by riding animals such as horses and mules. This method of production is observed especially among

nomadic pastoralist Nomadic pastoralism, also known as nomadic herding, is a form of pastoralism in which livestock are herded in order to seek for fresh pastures on which to graze. True nomads follow an irregular pattern of movement, in contrast with transhumance, ...

communities during seasonal yaylak migrations. There are also older reports stating that local communities in Turkey were using

washing machines A washing machine (laundry machine, clothes washer, washer, or simply wash) is a machine designed to launder clothing. The term is mostly applied to machines that use water. Other ways of doing laundry include dry cleaning (which uses alternat ...

as churns. Before churning, yogurt in churns is diluted by 50 per cent with cold water and partly-congealed butter accumulated on top is extracted after churning. Moreover, the amount of water used for dilution varies, resulting in yayık ayranı with different viscosities. Water dilation is followed by salting process, which comprises 0.5-1.0% salt addition.

References

External links

* {{Turkish cuisine Turkish drinks Yogurt-based drinks Fermented dairy products Fermented drinks Sour foods

Production

Churning and salting

See also

References

External links