Drink Recipes

October 2, 2007

Middle Eastern Yogurt Milk (Ayran)

2 cups (500 ml) plain yogurt
1/2 – 2 cups (125-500 ml) water
Salt to taste
2 Tbs (30 ml) chopped mint leaves

Mix the yogurt with enough water (depending on the thickness
of the yogurt) to give it the consistency of milk. Stir in the salt
and mint and serve over ice.

Serves 2 to 4.


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