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. Goat, sheep, or cow's milk can be used for Turkish buttermilk production. Certain acid curd cheeses such as çökelek 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.
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| - Yayık ayran (ca)
- Yayık ayranı (it)
- Yayık ayranı (en)
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| - Yayık ayran (turc: Yayık ayranı) és una varietat de l'ayran, una beguda composta de iogurt i d'aigua. El iogurt utilitzat generalment prové de llet d'ovella i té un sabor espès, saborós i lleugerament àcid. S'acostuma a prendre amb sal. És molt popular a Turquia, els Balcans, i a parts de l'Orient Pròxim. Se serveix freda i es pren com a acompanyant als plats tradicionals o de menjar ràpid. En turc té varies denominacions com a katık ayranı o çalkama. (p. 244) (ca)
- 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. Goat, sheep, or cow's milk can be used for Turkish buttermilk production. Certain acid curd cheeses such as çökelek 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. (en)
- Yayık ayranı, noto anche come latticello turco, è una bevanda tradizionale turca ricavata da scarti di lavorazione del burro, acqua e sale. Viene tradizionalmente preparato in una zangola o dentro a sacchi di pelle. Nonostante l'assonanza, differisce dall'ayran. Latte di capra, pecora o mucca possono tutti essere impiegati per la produzione di latticello turco. Anche alcuni formaggi a pasta acida come il çökelek si possono ricavare a partire da yayık ayranı riscaldato. (it)
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| - Traditional butter and buttermilk production in Turkey (en)
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| - Yayık ayran (turc: Yayık ayranı) és una varietat de l'ayran, una beguda composta de iogurt i d'aigua. El iogurt utilitzat generalment prové de llet d'ovella i té un sabor espès, saborós i lleugerament àcid. S'acostuma a prendre amb sal. És molt popular a Turquia, els Balcans, i a parts de l'Orient Pròxim. Se serveix freda i es pren com a acompanyant als plats tradicionals o de menjar ràpid. En turc té varies denominacions com a katık ayranı o çalkama. (p. 244) (ca)
- 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. Goat, sheep, or cow's milk can be used for Turkish buttermilk production. Certain acid curd cheeses such as çökelek 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. (en)
- Yayık ayranı, noto anche come latticello turco, è una bevanda tradizionale turca ricavata da scarti di lavorazione del burro, acqua e sale. Viene tradizionalmente preparato in una zangola o dentro a sacchi di pelle. Nonostante l'assonanza, differisce dall'ayran. Latte di capra, pecora o mucca possono tutti essere impiegati per la produzione di latticello turco. Anche alcuni formaggi a pasta acida come il çökelek si possono ricavare a partire da yayık ayranı riscaldato. Lo Yayık ayranı non è facilmente reperibile poiché non è prodotto su scala industriale, sebbene sia disponibile nei mercati locali. (it)
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