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A thick, savory yogurt drink made by diluting strained yogurt with water and salt.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Ayran made with strained yogurt (250 g) has 88 calories. That works out to 35 calories per 100 g. It contains 7 g of carbs, 5.5 g of protein, 3.8 g of fat and 0 g of fiber. Its 0.9 µg of B12 covers 36% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 250 g
88
KCAL / 250G
Carbs
7g
· 3% DV
Protein
5.5g
· 11% DV
Fat
3.8g
· 5% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 26% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 88 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 2.38 g | 12% |
| Trans fat | 0.1 g | |
| Sodium | 750 mg | 33% |
| Total carbohydrate | 7 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 5.5 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 88 kcal |
| 1 teaspoon (extra small) | 5 g | 2 kcal |
| 1 tablespoon (small) | 15 g | 5 kcal |
| 100 g | 100 g | 35 kcal |
| 1 serving (small) | 150 g | 53 kcal |
| 1 cup (small) | 200 g | 70 kcal |
| 1 bottle (medium) | 250 g | 88 kcal |
| 1 serving (large) | 300 g | 105 kcal |
| 1 cup (large) | 330 g | 116 kcal |
| 1 bottle (large) | 500 g | 175 kcal |
Calculated from 35 calories per 100 g.
Ayran made with strained yogurt is a savory Turkish yogurt drink prepared by thinning strained yogurt with water and adding salt. Straining gives it a thicker, creamier texture than ayran made with ordinary yogurt.
Whisk strained yogurt with cold water and salt until smooth to make ayran made with strained yogurt. Add the water gradually to control the thickness, then serve it chilled; the basic recipe needs no special equipment.
Ayran made with strained yogurt is typically savory, lightly salted, and diluted with water, while lassi is often sweetened or flavored and may be richer. Recipes vary, but the usual flavor and serving style set them apart.
Ayran made with strained yogurt is thick because straining removes some of the yogurt’s whey before it is diluted. Add cold water a little at a time and stir until it reaches a pourable consistency.
Usually, yes: salt is traditionally mixed into ayran made with strained yogurt to give it its savory taste. You can make it with less salt or leave the salt out, then adjust the flavor to suit your preference.
Ayran made with strained yogurt can separate because the yogurt and water settle apart while it stands. This is normal; stir or shake it before drinking, and keep it chilled in a covered container.
Ayran made with strained yogurt goes well with kebabs, grilled meats, and spicy or savory Turkish dishes. Its cool, tangy flavor contrasts with rich food, and it is commonly served chilled alongside a meal.
Keep ayran made with strained yogurt covered and refrigerated, and drink it soon after making it for the best flavor and texture. Stir it if it separates, and discard it if its smell or appearance changes.
Yes, ayran made with strained yogurt can be frozen, but it may turn grainy or separate after thawing. Whisking can improve the texture, though freshly made ayran is usually smoother.
Yes, ayran made with strained yogurt can work as a marinade for chicken or other meats. Its yogurt base coats the food well; thin it with a little water if it is too thick to spread evenly.
Vitamins
B12
0.88µg · 37% DV
B2
0.3mg · 23% DV
Biotin
4.5µg · 15% DV
B5
0.7mg · 14% DV
Minerals
Sodium
750mg · 33% DV
Phosphorus
150mg · 21% DV
Calcium
200mg · 20% DV
Iodine
30µg · 20% DV
Potassium ⭐
263mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 88 calories in 1 cup (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Ayran made with strained yogurt is a Turkish savoury drink, prepared by whisking thick, strained yogurt with cold water and salt. Straining gives it a richer, denser yogurt character than ayran made with regular yogurt, while water makes it easy to drink.
It is usually served chilled alongside kebabs, grilled foods and everyday meals, or enjoyed on its own as a refreshing drink. Its mild tang and creamy texture also pair well with spicy dishes. It provides some protein from the yogurt, but remains a drink rather than a substantial meal; add more water and go easy on the salt for a lighter, milder glass.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.38g
MONOUNSATURATED
1g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.