I can offer some advice on your ayryan problems. There is a way to open the containers without spilling the milk (and water). the flying droplets are the result of the milk that is on the inside, right were the cap meets the wall, being expelled by the pressure of the container. You can't do anything about the milk, but you can reduce the pressure. In a normal container there is none, but if you squeeze it, you create it. You have to find the right amount of squeeze so you can hold it firmly, but not creating pressure. It's easier when you hold it near or over the rim and the harder ring beneath it like this: http://img239.imageshack.us/img239/3356/p1030835.jpg This way you can grip it harder at the non-squishable place. I find it easier to pull the flap if it's facing a little to the right of me - http://img48.imageshack.us/img48/5899/p1030836.jpg Then you slowly pull it backwards (not upwards) - http://img262.imageshack.us/img262/6774/p1030837.jpg - so you can make a very tiny hole at first, just in case there's pressure. Don't squeeze the container, don't press on the cap and you should be fine.

If you plan on drinking the stuff, a simpler way is to not open the container at all. You just shake it really good (in the case of ayryan it may not be necessary, as it's half water and flows easily. Then you hold it like this http://img137.imageshack.us/img137/4215/p1030839.jpg and press down with your thumb to get a thumb-sized opening (it's better if it's not above the flap). You repeat the procedure on the opposite side. The you just raise the container and drink from one of the holes. Much more comfortable than a fancy starbucks cup. But you'll probably want to wash it before opening it, though.

A tip when buying: if the top is bulging - don't buy it. It's actually a good sign, because it means our lovely Bulgarian bacteria is alive in there, but it also means the taste has probably changed for the worse. As for brands, the only ones that use live Lactobacillus bulgaricus are Бор Чвор (Bor Chvor) and Герма (Gherma) so I recommend buying only them if you want real Bulgarian yogurt (the one in the photos i just the only one I had). Then again, for real yogurt, go to a village and ask some babas with cows. Now that is milk.