Brisbane Local Food

Growing local

SUMMER THIRST QUENCHER: Doogh(Persian) or Ayran(Turkish): yogurt and mineral water on ice.

In my case, my own Filmjölk (Swedish)yogurt.
Filmjölk or fil is a drinking yogurt fermented on a bench top.

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Comment by Dave Riley on December 16, 2019 at 0:09

The trick with this drink is to pour in a half glass of mineral water and top up with yoghurt. Stir if necessary.

Voila: foamy head.

You'd need to stir a lot if you use a thick yoghurt like Greek.  You can add salt too if your yoghurt isn't a sour type -- as you would with lassi. 

To indulge yourself add ice.

I was working outside today. Came home and skoaled 4 of these in a row.

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