A savory yogurt drink

My dad was fortunate enough to live in Turkey for a while in his teens and no doubt was exposed to many cultural wonders there that I will forever envy him for. Every now and then, however, I get to share some of them with him. For instance, recently he introduced me to a simple to make yet incredibly refreshing yogurt drink that has left me wondering where it has been all my life. It is soo good. I, for various reasons, but primarily for the probiotic benefits, want to be eating more yogurt in my diet. We buy a rich golden grass fed jersey cow whole milk yogurt from Pequea Valley farms in Pennsylvania that is sold at a local place called Roy and Janet's orchard and country store. Despite it tasting amazing, I rarely want to sit down to a bowl of it, although it is great with fresh peaches, honey, or blueberries or used in place of sour cream. This simple drink is my new favorite way to enjoy yogurt though because it is also hydrating (I am so forgetful about drinking water it's not funny) and the salt gives electrolites. Additionally, it is excellent for upset tummies. Just last night, I was laying in bed after several exhausting bouts of vomiting (fun times) and not being able to keep any water down for long despite being pretty sure most of my nausea problem was from being dehydrated in the first place, when my dad got home from his weekly music night with my uncle. I told him how I was feeling and he offered to make me this drink. At first I went easy on it, not wanting to upset my stomach again, but soon drank a whole glass and it seemed to be sitting with me nicely. Shortly I was feeling much better, and went to the kitchen and made myself more. Downed that glass. Made another. So good. Finally got some sleep. Today I feel fine. Anyway, here is the loose recipe as my dad explained it to me with some additions I discovered by checking out a few recipes online.

Turkish Ayran

equal parts cold water and plain yogurt, or to taste (I usually use less yogurt, but I've been creeping up)
Note: if you are using Greek yogurt or a thicker yogurt, add more water.
salt to taste (I like it with a good salty taste but whatever you like is fine.)
fresh or dried mint if desired (I had it with dried oregano while sick and it was really good. Tasted like pizza. My favoritet is marjoram, though.)
black pepper if desired (I haven't tried this)
garlic, minced or whole if using a blender (haven't tried this but it sounded good for when served with lamb or something or when you have a cold)
ice if desired (this drink is usually served with ice but I like it almost better without.)

In a cup, stir together the ingredients. Taste and adjust as needed. Alternatively, use a blender to blend everything to desired consistency.

The Persian drink Doogh is very similar and so are Indian lassis. For Doogh, sparkling water is often used. Another alternative I read about called for minced cucumber.

Indeed, this makes a very refreshing summer drink. Great served with spicy food. I think I will be drinking it all the time, probably mostly in its simplest form - water, yogurt, and salt. Easily stirred together in a glass. An ancient tradition that I am happy to be a part of.