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.
Studies show that lactic acid bacteria used for milk fermentation are generally used in yoghurt production. During fermentation specific conditions are made for lactic acid bacteria development that promote fermentation and natural gas producing.
It has also been observed that fermented milk products contributes lactose cleavage properties, which means that some lactose-intolerant people can actually consume soured dairy products and ayran. In addition, microbe community present produce flavor- and taste compounds that are characteristic to Ayran.