Dhanvantari Ayurveda Center  Michael Dick, Ayurvedic Practitioner, Leesburg, Florida    e-mail: md@ayurveda-florida.com

 

YOGURT

per Dr. Raju

-- Use an electric yogurt maker. It is good to use one which maintains a constant temperature and has several small cups rather than one large volume container.

-- Plan to make a fresh batch of yogurt for each day. Start the process around 9 pm the night before you plan to use the yogurt.

-- Purchase a small container of plain yogurt at the grocery.

-- Milk to use: whole, cow’s milk.

Boil milk for 10 minutes with a few slices of fresh ginger. Cool to warm (40 C or just slightly warmer than body temperature.)

-- Pour milk into cups of yogurt maker.

-- Add 1/4 teaspoon of yogurt to each cup. DO NOT STIR!

-- Allow automatic process to continue until the next day.

-- Save a small amount of new yogurt to make the next day’s batch! (If traveling, it is more convenient to use a baby food warmer than carrying your yogurt maker with you!)

-- People with significant Pitta should take yogurt in lassi form.

 

LASSI

Lassi is simply fresh yogurt blended with warm water. Whereas yogurt is a curd and clogs the channels of the digestive - elimination system, once it is transformed into lassi it actually aids digestion. Thinning yogurt with water and blending it changes the molecular structure so it is more easily assimilated. It makes a good after dinner drink and helps eliminate gas pains.

Sweet Lassi: Blend I part yogurt to 3 parts water with cardamom, sugar, and rosewater to taste.

Digestive Lassi: One part yogurt to three parts water blended with ginger, cumin, salt and pepper to taste.

 

 


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