The Turkish non-alcoholic yogurt drink is called ayran.
Ayran is made by mixing yogurt with water and salt, creating a cool, tangy, lightly savory drink. Its texture is thinner than yogurt but usually thicker and creamier than plain water. It is often served cold and may have a foamy surface after being whisked or blended.
The drink is especially common in Turkey, where it accompanies meals ranging from kebabs and pide to rice dishes and grilled meats. Its salty, refreshing character makes it popular in hot weather and alongside strongly seasoned foods. It is also consumed across neighboring regions, including the Balkans, the Caucasus, and parts of the Middle East, where related yogurt drinks have their own names and variations.
Ayran is sometimes confused with lassi, but lassi is associated primarily with South Asia and may be sweet, fruity, or savory. Buttermilk is also different: it is traditionally the liquid left after churning butter, whereas ayran is deliberately prepared from yogurt, water, and salt.