Instructions for making fresh yoghurt for making lassi

Lassi is a health promoting drink much recommended by Ayurvedic experts. It is made by blending one part fresh plain yoghurt with two parts of water. It is strongly advised that the yoghurt is used be completely fresh. That means not refrigerated and used within 24 hours of being made.

Making yoghurt  is simple:

 

Boil milk for 5-10 minutes. A slice of fresh ginger root may be added to the milk before boiling.

 

Let the milk cool to about body temperature (40⁰ C)

 

Place the milk in a yoghurt machine, ordinary vacuum flask or our Yoghurt Box.

 

Add yoghurt starter – ¼ - ½ a teaspoon of ordinary live commercial yoghurt will do.

 

Leave undisturbed for 5-7 hours. Do not shake or stir.

 

Unplug the machine. Leave the yoghurt at room temperature until used at lunch.

 

Do not refrigerate

Perfect yoghurt is of semi-solid consistency and not (yet) very sour.

Improperly formed yoghurt is sticky and not good for health.

Also yoghurt stored for more than 24 hours is not recommended.

Yoghurt-Maker

More Information

Shopping Catalogue