Yayık ayranı, also known asTurkish buttermilk, is a traditionalTurkish drink produced from fermentedbuttermaking by-products, water and salt. It has been traditionally prepared inbarrel churns or skin bags. Despite the similar name, it is distinct fromayran.[1]Goat,[2]sheep, orcow's milk can be used for Turkish buttermilk production. Certainacid curd cheeses such asçökelek could also be obtained from yayık ayranı when heated.[1]
Yayık ayranı is not available on gross markets since it is not produced on an industrial scale, though it is available in local markets.[1]
Yayık ayranı is made ofchurnedsouredyogurt, water and salt. It is mostly produced in rural communities for domestic consumption during buttermaking out of yogurt. In general, yogurt for butter production isfermented longer than usual for extra acid production. The yayık ayranı thus has a distinct sour taste.[1]Lactic acid bacteria isolated from yogurt, fermented butter and yayık ayranı encompassLactobaccillus delbrueckii subsp. bulgaricus,Streptococcus thermophilus andLactococcus diacetylactis.[3]
Traditional Turkish churns for butter and buttermilk production are made of various materials such as animal skin (dried and boiledgoat orsheepskin),wood barrels,earthenware or metal, although in modern times electrically driven churns has become popular.[1] 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 amongnomadic pastoralist communities during seasonalyaylak migrations.[4] There are also older reports stating that local communities in Turkey were usingwashing machines as churns.[5]
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.[6][1] Moreover, the amount of water used for dilution varies, resulting in yayık ayranı with different viscosities. Water dilation is followed bysalting process, which comprises 0.5-1.0% salt addition.[1]
