Mint Lassi
By Cat, Jul 2007 (Photo, right, from Wikimedia Commons)
See also: 1. Beverages; 2. Cultured Dairy; 3. Sweet or Salty Lassi (Ayran)
Yogurt (yoghurt) is an increasingly popular dairy item in the US, especially as people discover the health benefit of probiotic bacteria. I like to make my own from fresh milk, without sweetener added. See my Homemade Yogurt instructions. I see no point in low-fat or fat-free yogurt, because dairy fat makes the other nutrients in the dairy product more bioavailable.
While the most common beverage in the US that is made from yogurt is the “smoothie,” the Middle Eastern and SE Asian countries have several delicious yogurt beverages.
Some of these recipes call for ice cubes; I consider this a non-essential item. Lassi is an ancient beverage in tropical climes; there were no ice cubes available back then. Of course, there wasn’t a blender back then either.
Dahi: East Indian Yogurt Drink
Plain Yogurt
This recipe is adapted from Nourishing Traditions, by Sally Fallon; see Beloved Cookbooks for more about this book. Photo, left, from Cheesemaking.com (1)
Dahi is the Hindi word for yogurt, but this wonderful beverage made from yogurt, limes, and honey, uses the same name. It is rich in probiotics and enzymes. You can also use kefir instead of yogurt, for a more effervescent beverage, or use selzer water instead of plain water.
In some parts of India, rosewater or mango juice are added for flavor. Adding a pinch of unrefined sea salt (such as Himalayan or Celtic) adds essential minerals.
Makes 1 quart.
Ingredients & Equipment:
- 1 cup whole-milk plain yogurt, preferably homemade
- juice of 4 limes
- 2 Tbsp local raw honey
- pinch of unrefined sea salt (up to 1/4 tsp), optional but recommended
- filtered water or selzer water
- sprigs of mint for garnish
- Equipment:
- Blender or food processor
- Quart jar or pitcher
Method:
- Add yogurt and honey to blender or food processor.
- Squeeze juice from the limes and add to yogurt. Add other flavorings/juices as desired, and optional salt; blend until smooth
- Add water or selzer water to make 1 quart. Store in jar, in refrigerator.
- Serve in a tall glass with a sprig of mint.
References:
- Cheesemaking.com photo (cheesemaking.com/store/p/164-Yogurt-Bulgarian-1-packet.html)
- Nourishing Traditions, by Sally Fallon.
