Ayran vs kefir: what's the difference
Both are fermented milk drinks, but ayran is usually diluted with water and salted, while kefir is drunk undiluted. Their starters differ too.
| 🍶 Ayran | 🥛 Kefir | |
|---|---|---|
| Starter | Lactobacillus bulgaricus and Streptococcus thermophilus | Kefir grains: bacteria and yeasts |
| How it's made | Katyk (fermented milk) is mixed with cold boiled, spring or mineral water and salt | Milk is fermented with kefir grains; not diluted with water |
| Fermentation | Lactic | Lactic and alcoholic (a fraction of a percent of alcohol) |
| Taste | Like salted kefir with a hint of whey | Tangy, unsalted, sometimes slightly fizzy |
| Raw material | Usually cow's milk, sometimes goat's or sheep's | Cow's milk |
| Origin | Central and Western Asia, the Caucasus, the Balkans; cuisines of Turkic and Caucasian peoples | North Caucasus |
Which to choose
In hot weather and with meat dishes, salty ayran is more refreshing. If you need an unsalted drink for breakfast or for baking, choose kefir.
Sources
Themes
🥛Types of milkFrom cow to reindeer: composition, benefits, value🧀Cheeses of the worldParmesan, feta, bryndza, sulguni and more🥣Fermented milk productsKefir, yogurt, kumis, matsoni, skyr🌍Dairy traditionsRegions, peoples and their dairy products🐄Dairy animalsWhich animals are milked and how their milk differs🚚The journey of milkFrom pasture to shop — step by step❤️Milk and healthCalcium, lactose, allergy, benefits and risks👷JobsWho works with milk🗺️Map of traditionsWorld regions, peoples and their products on a map⚖️ComparisonsKefir or yogurt, sour cream or cream, and more🍳RecipesCottage cheese, yogurt, ghee, paneer, butter — at home📜History of milkFrom domestication to Tetra Pak🫒OlivesVarieties, oil, table olives, regions and traditions