>source of protein
>full of probiotics
>delicious
Just mix yogurt (preferably homemade) with water and add salt to your liking
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Why aren't you drinking Ayran anon?
that sounds fricking foul
It's the superior drink
you enjoy then. I'll pass.
Does the store bought pasteurized yogurt count it do i need to get the natural stuff?
It probably will but idk about the taste. The sourness from homemade yogurt makes it taste better. Try though, shake it or mix it quite well. You want the yogurt to emulsify.
Kys
Yogurt doesn't have lactose
so ancient chinks could eat dairy? wuz we Qins n shi?
Have you seen the theory that original Chinese have either all been killed off or bred out by external forces like Mongolia and the like
I don’t remember all the details
You forgot dried mint, Black person
I call bullshit on that. Ancient chinese were as much a bunch of pathologic liars with zero regard for human life as current chinese.
100% the same people.
>Yogurt doesn't have lactose
Yogurt has more lactose than cheese but less than milk. One thing that people don't account for is that ancient people didn't drink heavily pasteurized milk like we do today, they were drinking it raw and fermenting it directly from a raw state. Raw milk naturally contains lactose-eating bacteria and lactase-producing bacteria and if you drink it often enough your gut will end up colonized by them and they'll help you process the lactose from the dairy you consume. You don't need natural lactase persistence when your gut is full of bacteria that produce lactase or otherwise assist in eating up the lactose that comes in.
I have a personal suspicion that lactose intolerance is on the rise not because of lower incidence of lactase persistence, but because the more heavily we pasteurize and process milk the higher levels of lactase persistence are required to tolerate it. People commonly report suffering from lactose intolerance for all normal milk and dairy products but being able to tolerate raw milk without issue.
Homogenization and what the cows ate are more important than whether they're pasteurized or not, you're acting like people in the past didn't boil their milk.
Homogenization is also a big problem with how it breaks up the larger fat molecules that normally surround the lactose and cause all the lactose to end up free-floating like a big old lactose bomb for the gut, but the lack of beneficial bacteria is a component to it, too. There are people who report being able to tolerate store-bought milk after spending long enough drinking raw milk.
>you're acting like people in the past didn't boil their milk
They didn't. The ancient method for preserving milk was fermentation into yogurt and cheese (which conveniently happens naturally to raw milk thanks to the bacteria present in it). Boiling milk is a relatively new thing in the last few hundred years thanks to the development of germ theory.
>Homogenization and what the cows ate are more important than whether they're pasteurized or not
Absolutely not. Pasteurization denaturalizes milk to a much greater point.
>you're acting like people in the past didn't boil their milk.
They didn't. Raw milk ferments on its own, though they also used kefir grains in some places.
You're delusional if you think that a soi and corn fed raw milk is better than 100% pastured grass fed uht milk
I don't even know where to get cornfed raw milk. All the farms I know of which sell raw milk have purely grassfed cows, so it's a moot point and a false comparison. UHT milk is not the same product as raw milk, though, it's been ruined and turned to slop for the sake of extending its shelf life to prop up a wasteful system.
cultist mindset
You're just dishonest. Farmers that sell raw milk are also likely to feed their cows grass, because both of those things are the more natural and healthier option.
>I don't even know where to get cornfed raw milk. All the farms I know of which sell raw milk have purely grassfed cows, so it's a moot point and a false comparison
>can't comprehend hypotheticals
i now see what i'm dealing with.
I understand hypotheticals, but they're a waste of time when they can't map to reality in some way. If it makes you happy, I WOULD think that cornfed raw milk is better than grassfed UHT milk, but good luck finding a lick of data on that. The farmers that sell raw milk care too much about their food to even raise cornfed cows in the first place.
Milk is pasteurized way below boiling point and below the point of being denatured. try again, chud.
You don't have to literally boil something to denature it or change it. Why do you think conventional milk has to be fortified with synthetic vitamins?
they whey in milk is not denatured you absolute sperg. use your brain, not your info graphics.
Here's a study that looked at the effect of pasteurization-level temperatures on whey protein:
https://www.sciencedirect.com/science/article/abs/pii/S095869462100203X
>Due to the changes in protein structure, the bioactivity was also changed and the bioactivity of whey proteins decreased with the increase of heating degree
So yes, it literally gets denatured.
Lactose intolerant anon here. I can eat cheese, yogurt, kefir (and all the different variations of it), but I have to have lactose free milk. I don't think raw milk will help either because I somehow doubt it would be sold with the high amount of bacteria needed to eat up the lactose, maybe I am mistaken though.
Raw milk is completely unpasteurized and non-homogenized by definition. The equipment is cleaned and sterilized, but the milk itself is untouched beyond a bit of gentle stirring to keep the fat from completely separating out. I'm also lactose intolerant and I'm just fine drinking 2-3 cups of raw milk daily at this point (when I started out I could only have a few ounces a day).
This isn't just a personal suspicion. Lactose intolerance clearly correlates with pasteurized milk consumption, as compared to raw milk consumption. As you said, raw milk helps you digest the lwctose due to the lactase-producing bacteria. It's also possible that the denatured proteins in pasteurized dairy activate the immune system. But either way, many people who can't tolerate pasteurized milk have successfully transitioned to raw milk. Kefir is a great way to transition, since it's low in lactose and has more probiotics to help colonize your gut. This method worked great for me, and I'm now consuming 2 gallons of raw milk a week with no issues.
I was speaking to a Uyghur at a Uyghur restaurant, apparently Han Chinese only drink sweetened ayran, whilst real steppe warriors only drink salty ayran.
It's great, like a block of feta cheese in liquid form. Or Greek yoghurt thinned out with salt to taste.
>like a block of feta cheese in liquid form
putrid
ponce. feta is great.
oh so its literally yogurt
no it does not, have you never eaten yogurt you fricking mutt?
yeah I have, and yogurt isn't exactly a taste I want in liquid form. It's bitter and funky. Great with fruit, not so great on its own. Good for marinating chicken though.
>yogurt
>bitter
Huh...? It's sour, yes, but I'd never call it bitter.
either way, not exactly a taste you want to savor.
Maybe I'm just weird but I've come to love the taste of fermented foods over the years. Yogurt, kefir, kombucha, sauerkraut... they taste so satisfying to me.
Now I like kombucha a lot, especially with ginger. But pickled foods/vinegar tasting shit can go to hell.
Its best (and only acceptable) version is with bulgarian yoghurt.
moron
It is. It's super fricking gross.
It's actually delicious.
It is the best version, though the Turkish one isn't bad either.
How different is bulgarian ayran from the Turkish one?
Based
>How different is bulgarian ayran from the Turkish one?
More sour fermented taste and less thicc
mixing it with milk and salt is better, seethe more turk
This shit tastes kinda rough, ngl.
Very salty stuff I get from the a-rahb store.
However, if you got the bubbleguts or have been over drinking the might before, half a little bottle of this stuff will knock it the frick out.
It really is top tier but not something I'd drink for just enjoyment.
Are you african?
Nope, wytboi but the store is Jordanian and sells a fulmck load of blunt wraps and rap snacks. That count for anything?
i'm a bit surprised that a jordanian store sells blunt wraps.
Make it yourself with less salt then.
Hurensohn
Probiotics are a fat boomer momscience.
>inb4 some random fricking paper or website
Go waste your time on it, I don't care.
Boomers literally declared jihad on all bacteria and think all illness comes from bacteria and that everything should be sterilized and pumped with antibiotics at all times.
Boomers don’t know shit about bacteria and they always, ALWAYS stop taking their antibiotics because “they feel better”
Boomers take antibiotics for literally everything, though, and as doctors they prescribe them for everything. I work with boomers who will suggest that people get antibiotics for literally anything under the sun that might mildly ail them.
No. Because I can't find a decent vendor of kefir grains. The ebay sellers send it in a sealed packet in a regular envelope, that explodes by the time it arrives.
Any suggestions?
It's not kefir. It's diluted salty yoghurt.
>Ayran
r/kefir will point you to a vendor on Amazon. I bought water kefir grains that multiplied so much in a few weeks I had to use multiple jars.
Here's the vendor
https://www.amazon.com/gp/product/B007GGRJTG
reddit is cancer.
thanks for the link i'll have a look.
It's it superior to Kefir? They're usually next to each other on the shelf.
>add water and salt
disgusting.
I add 40% heavy cream to my homemade kefir in a 50% ratio.
It's a lifesaver after a spicy kebab, but other than that i don't drink it.
>turkish
>made using bulgarian ingredients
>turkish
What do you think the etymology of the words ayran and yogurt are? Bulgars are Turks too btw, they're just denying it
Bulgars are Thracians
actual bulgarian here, we are actually early mongols who migrated from the area around the sea of Azov and settled where we are right now in the 7th century. Since then we mixed with the slavs and turks
Бyлшит тиъpи.
Thracians are Bulgarians
>5000g of salt per cup
That shit is refreshing as frick.
Used to always drink it in Bulgaria when it was hot
gigabased. I wish every restaurant had ayran because it really pairs with everything savory and is by far better than soda and alcohol. I used to drink 1L a day I love this shit. nothing better than spicy meat and ayran together. greetings from Lebanon.
hello lebanon. how is it going down there? i've here and there that all the syrian refugees actually live comfier lifestyles due to foreign aid, in real terms 'earning' more than a local physician does in a month. heard that the govt crashed the economy running a pyramid scheme kek although idk if that was you guys or Jordan, lmk.
also how's the stigma around alcohol down there? is it like 'persia' where it's sort of a 'behind closed doors but common' sort of deal?
have a good day
t. not arab or persian.
hello wherever you come from mr not arab or persian
you're right about the pyramid scheme but the refugee situation is a bit more complicated.
refugees get money from NGOs so farmers and industrials can't find laborers for cheap anymore. I guess you can extrapolate the consequences but it's the same for Lebanese, they find jobs based in Europe or the US or the Arabic Peninsula and win higher salaries in what we call "fresh dollars", meaning dollars that come from outside the country.
alcohol is okay here, if you go to christian neighborhoods like Mar Mikhael you'll see tons of bars and on top of that we're not stingy at all with the amount of alcohol you get in a glass so you can get pretty shit faced fast. the only caveat is that some alcohol is of such low quality they call it "madroub", like it's been spiked with something else and that can be a problem.
have a good day mr parts unknown
Keef 7alak?
>t. leb diasporagay
meche ya kbir, one day you'll come back to the light
>meche
eh mne7
>kbir
funny you say that, irj3t min al gym hl2, push day
>one day you'll come back to the light
haha, libnan 5rabi hl2, keef badi irj3. inshallah tit7san bil mista'bal bas ana r7 dal 3ish bi Australia
nchalla nchalla, today is pull day for me
Wholesome
Because I'm drinking kefir like a real slavic white Black that I am
But ayran is nice too, sometimes I drink it in kebab places
Btw if you are not a sugar addicted mutt I do recommend ayran/kefir/buttermilk as a base for protein shake
I use unflavored, unsweetened protein powder, bananas and peanut butter - tastes fantastic
I drink it everyday.
It's so fricking salty it's borderline undrinkable
>to your liking
Ok, i will mix no water or salt into my yogurt
>water
not enough protein
1 part greek yoghurt
2 parts non-homogenised milk (you don't drink homosexual milk, do you anon?)
Flavor as desired.
I drink Bulgar aryan ayrian with or without salt for extra electrolytes. Oh, and the kiselo mleko (you call it yogurt) is home made as well
I wish turks would just suicide themselves to death already.
I'm sorry you feel that way my homie
Ayran is based. add mint or blended mango. also good for keeping regular or fixing an upset stomach. picked that tip up from some Assyrian Christians in Iraq like 20 years go
it's semitic.