Yogurt drinks not only meet the health needs of health-conscious individuals but also satisfy those who prefer not to drink alcohol. They redefine the value of beverages as “nutrition-rich” drinks: from Japan’s Yakult to China’s Imperial Court cheese. These fermented probiotic drinks showcase the diversity of yogurt, offering a symphony of flavors that transcend borders. Instead of sugary sports drinks, why not opt for super nutritious yogurt drinks.
Whether in smoothies, breakfast buffets, or grab-and-go breakfast options, yogurt drinks have always been a globally popular beverage. From China to South Africa, Armenia to India, fermented yogurt drinks are considered daily essentials in many countries. In some places, the popularity and ubiquity of yogurt drinks are as widespread as Coca-Cola. Here, we recommend nine types of yogurt drinks from around the world and their recipes.
The love for yogurt dates back centuries. The Encyclopedia Britannica explains that the region where yogurt-making techniques were developed in ancient times is likely present-day Turkey. Arab culinary culture states that yogurt appeared between 10,000 and 5,000 BC, and people have been enamored with its creamy deliciousness since then.
Legendary historical figures such as Genghis Khan were said to have enjoyed yogurt, and even India’s traditional Ayurveda mentions the health benefits of yogurt. Yogurt has been around for as long as we can remember and continues to be beloved by people to this day.
The popularity of yogurt drinks is mainly due to their electrolytes, the dual benefits of providing protein and probiotics, and their properties that aid digestion and boost immunity. During the natural fermentation process, yogurt drinks develop acids, alcohols, esters, giving them a slightly sour taste and unique aroma, making them particularly refreshing and invigorating in hot, dry climates.
After experiencing centuries of evolution and adaptation in different countries’ culinary traditions, yogurt drinks can be blended with a variety of ingredients including water, salt, fruits, spices, or rice wine, resulting in a range of flavors and aromas, attracting a multitude of consumers.
Doogh, a salty and refreshing Iranian yogurt drink, is a staple in Persian cuisine and a beloved beverage in Iran known for its cooling properties, particularly refreshing during hot weather. It is also popular in Afghanistan, Armenia, Syria, Iraq, and Azerbaijan. When it’s too hot to eat, a glass of cold Doogh can help cool off, quench thirst, and aid digestion.
Doogh is cold, sour, and effervescent due to natural fermentation and the addition of carbonated water. However, these characteristics not only make Doogh refreshing but also beneficial for alleviating digestive discomfort, enhancing the immune system, and aiding digestion.
Recipe:
Pour yogurt and carbonated water into a bowl and mix with an immersion blender for about a minute until frothy. Add salt and dried mint, then refrigerate the Doogh. When ready to serve, add ice cubes, fresh mint leaves, and rose petals for garnish.
Lassi, a sweet, frothy, aromatic, and slightly spicy Bangladeshi yogurt drink, is a savory beverage made with yogurt, cumin, coriander, ginger, mustard seeds, chili, and mint leaves, typical of a summer cooler that tantalizes your taste buds.
Mustard seed powder is a key ingredient in Borhani, imparting a unique flavor and taste. Borhani is often served at Bangladeshi weddings alongside main dishes, aiding in cleansing the palate after spicy foods and reducing acidity, keeping the stomach cool.
Borhani is also a probiotic beverage, aiding digestion and boosting immunity, with chilled Borhani serving as the perfect summer cooler. Some add black salt to aid digestion, relieve acidity, and enhance the unique flavor.
Recipe:
Toast mustard seeds, coriander, and cumin in a medium iron skillet for 3-4 minutes until the seeds begin to pop. Grind them into a fine powder with a spice grinder, then transfer to a food processor, adding yogurt, mint, coriander, black salt, ginger, white pepper, chili, and 1 cup of cold water. Season with kosher salt and fruit puree, blending until extremely smooth.
Ayran is a traditional Turkish yogurt drink made by diluting yogurt and mixing it with cumin, salt, and mint leaves, low in calories, sugar-free, and no additives. This Indian home-style beverage not only pairs well with hearty meals but is also a refreshing summer drink.
Ayran can be customized according to personal taste and preferences by adding any spices or seasonings of choice, such as a pinch of salt, roasted cumin, roasted mustard seeds, curry leaves, or ginger. For additional spices or seasonings, it’s best to add them during blending and not afterwards.
Whether enjoyed with a meal or as a snack, Ayran tastes best when chilled, with the flavor becoming more tangy and rich the longer it sits, akin to buttermilk. Hence, it’s also known as Indian buttermilk.
Recipe:
Put plain yogurt, water, and a pinch of salt in a cocktail shaker, mix them well using a fork. Seal the top of the shaker to create a frothy texture for the yogurt drink by vigorous shaking for 10 seconds, then add ice cubes, seal the top again, and continue shaking to create a frothy Ayran. Finally, pour into a glass and garnish with fresh mint leaves.
Kefir fermented dairy is made from cow, goat, or sheep milk, and historians believe that it originated in the Eastern European Caucasus Mountains several centuries ago, near present-day Turkey.
Kefir fermented yogurt contains around 60 strains of probiotics, which can improve gut health and possibly aid in the digestion process. In some ways, kefir fermented dairy is similar to yogurt, both having a slightly sour taste and being made through fermentation. If you have lactose intolerance, both yogurt and kefir fermented dairy are good options, as they are easy to digest.
However, the beneficial bacterial strains in kefir differ from those in yogurt, as kefir contains not only bacteria but also yeast, with a thinner consistency and lower calories and sugar content than yogurt drinks.
Recipe:
Place kefir grains and milk in a glass jar, cover the jar with a kitchen paper towel secured with a rubber band. Let the jar sit at room temperature for about 24-48 hours as the kefir grains ferment, thickening the milk. Strain the fermented kefir dairy into a cup using a cheesecloth. The strained kefir grains can be saved for future use.
Can you imagine the taste of champagne mixed with sour cream? That’s what Kumis tastes like, a fermented mare’s milk found in Central Asia and Kazakhstan thousands of years ago. Essentially fermented mare’s milk, Kumis is also the national drink of Mongolia.
Fermented under the effects of lactic acid bacteria and yeast, Kumis is said to treat heart, lung, and stomach-related ailments, rich in vitamins C and D, helping build a robust immune system.
Mare’s milk has a higher sugar content than cow’s milk, making it easier to produce alcohol during fermentation. However, the alcohol content is not high, around 2%, so the locals consider it a traditional nutritious beverage rather than an alcoholic drink. Kumis has a long shelf life and high energy content, making it suitable for nomadic lifestyles.
Amasi originates from South Africa and is a refreshing fermented yogurt drink with a long history in the country. For centuries, several indigenous communities in South Africa, including the Zulu, Maasai, Xhosa, and Khoisan people, have been consuming Amasi. In Zulu culture, it is believed that drinking Amasi can promote strength and health.
This creamy, slightly sour beverage often features visible curds and is a premium probiotic drink widely popular across the African continent. Amasi can be enjoyed on its own or plays a vital role in various dishes such as Amasi scones, pap made from maize meal, bobotie made with minced meat and raisins, and Amasi curry chicken.
Amasi was one of Nelson Mandela’s favorite foods and the one he yearned for the most during his illegal imprisonment.
Recipe:
Place unpasteurized cow’s milk in a container, seal it, and let the milk ferment for 2-3 days. Separate the water from the thick liquid, which is Amasi.
Ayran is a savory yogurt drink from Turkey made with only three ingredients: yogurt, salt, and water. Ayran is characterized by its lightness, with hints of acidity, saltiness, and creaminess, making it particularly popular on hot summer afternoons. It is not just a thirst-quencher but also replenishes lost salt due to sweating.
Slightly tangy Turkish Ayran, similar to buttermilk or kefir fermented dairy, also has equivalents in the Mediterranean and Middle Eastern regions, like Iran’s Doogh and laban in the Middle East. Ayran offers a mild taste, rich foam, and a pleasant tanginess.
Ayran is a popular street food in Turkey, often enjoyed with Turkish flatbreads such as gözleme, lahmacun, and pide, balancing the heavy flavors of meat dishes with its refreshing taste.
Historians find that Ayran has been present in Central Asia since 1000 BC, indicating a long history of its popularity. Ayran’s widespread appeal can rival that of Coca-Cola, available at Burger King and McDonald’s.
Recipe:
Put plain yogurt, water, and a pinch of salt in a cocktail shaker, mix them well using a fork. To create a foamy texture for the yogurt drink, seal the top of the shaker, vigorously shake for 10 seconds, then add ice cubes, seal the top again, and continue shaking to aerate the Ayran. Finally, pour into a glass and garnish with fresh mint leaves.
Yakult, born in Japan in 1935, is a probiotic, lactic acid drink sold in small plastic bottles. Dr. Minoru Shirota is the inventor of Yakult, who was concerned about Japan’s infectious diseases due to malnutrition or poor hygiene at the time, hence dedicating himself to preventive medicine.
Yakult contains the strain of Shirota, a strain that, when strengthened, can withstand acidic environments, make it to the intestines alive, increase the levels of beneficial bacteria in the gut, decrease harmful bacteria, and improve gut health.
Yakult has become a favored beverage across many countries, regions, and age groups globally. The unique curved shape of Yakult bottles is a crucial success factor; the distinctive design not only provides an easy grip but also prevents the drink from flowing directly into the throat, allowing one to savor the taste slowly.
Imperial Court cheese is a type of yogurt that was introduced into the Chinese palace during the Qing Dynasty rule in the 18th century. Initially made with sheep’s milk and rice wine, for a long period, Imperial Court cheese was either a rare delicacy for special occasions or a refined food for the upper class.
This cheese may not resemble conventional yogurt in texture or taste; it’s not a thick liquid but solid, reminiscent of childhood jellies, with a mild flavor but creamy, slightly sour taste with a rich sheep’s milk aroma. The cheese may be sweetened and adorned with nuts, seeds, and raisins for added crunch.
The traditional method of making Imperial Court cheese involved baking in wooden barrels; now it’s steamed using a steamer or baked in an oven. Mixing milk and glutinous rice wine in a 3:1 ratio, the mixture is evenly steamed in a steamer for about 30 minutes, cooled, and refrigerated.
In summary, from the refreshing Ayran in Turkey to the exotic Kumis in Central Asia and the probiotic-rich Yakult in Japan, yogurt drinks hold a special place in various cultures worldwide, reflecting centuries of tradition, innovation, and taste exploration. Each sip tells a story of health, flavor, and cultural heritage, uniting people across the globe over a shared love for this nutritious and delicious beverage.