What makes the Ayran produced in Estonia special?
We make ayran in the small town of Kose in Harju County, which has a very clean natural environment. Thanks to many years of experience and skills we can ensure stable quality and a good product.
During the fermenting process we provide the bacteria with special conditions which support the fermentation and emergence of natural gas. Lactic acid bacteria used in the leaven of Ayran production are commonly used in yoghurt production. In addition to breaking down milk sugar the organoleptic properties of the product arise during the process – characteristic flavor compounds are formed.
During fermentation lactic acid is produced from lactose by lactic acid bacteria, which means that due to low lactose content some lactose-intolerant people can actually consume soured dairy products and Ayran.
