Between 552 and 745 AD, the Göktürks — a prominent early Turkic empire — are believed to have created ayran by adding water to sour yogurt to reduce its acidity. This discovery happened by chance, giving rise to one of the most iconic traditional drinks in Turkish culture.

The word ayran was first recorded in the “Divan-i Lugat-it-Turk”, an 11th-century dictionary of Turkic languages, where it was defined as “a beverage made from milk.”

Ayran is a cold, savory drink made by mixing yogurt with water, and it is one of the most widespread beverages in Turkish cuisine. It is commonly consumed in Turkey, Armenia, Azerbaijan, Iran, Lebanon, Bulgaria, and various Balkan, Middle Eastern, and Central Asian (Turkic) countries.

For authentic ayran, yogurt made from cow or sheep milk is preferred. The standard ratio is 1 part yogurt to 1 to 1.5 parts water. Occasionally, milk is used instead of water, and a small amount of salt may be added for flavor.

Ayran is a heterogeneous mixture, composed mainly of water and yogurt, and is known for its refreshing and hydrating properties — especially during hot weather or alongside grilled dishes.

As a traditional Turkish beverage, ayran remains a cultural symbol, also enjoyed in many parts of the Balkans and Asia.