Lassi

Lassi is a typically Indian drink which is produced of yoghurt with milk or water. It is also liked in the Asian space very much and is differently produced according to region.
A drink comparable with the Lassi is Ayran which is drunk primarily in countries of the Middle East, as for example of Turkey.
Because Lassi has a high fat salary, it is mostly drunk to sharp food, there it that sharpens reduces and well for the digestion is.
The basic recipe for Lassi is always this resembles, one mixes yoghurt and milk (or also water) in a mixing relation of 1 to 1 and one should respect a yoghurt with acidulating cultures like to use Lactobacillus bulgaricus or Streptococcus thermophilus.
Now there are two totally different kinds of Lassi, once the salty, spicy variation which is known as a Namkin Lassi and is mostly drunk to sharp, spicy dishes.
On the other hand there is the sweet variation which one knows, for example, as a mango Lassi and which there is in the most different implementation. Some saffron, sugar and mashed fruit or also fruit juice is added to the Lassi basic recipe.
The typically Indian fruit Lassis are produced mostly with banana, papaya or mango.
In other Asian countries still rose water, palm blossom seed or also cardamom, cumin and sometimes even vinegar is added to the Lassi.
The Bhang-Lassi is a typically Indian Lassi which is prepared only to quite special occasions, to the example during the Shivratri of party.
Then dry cannabis blossoms (or also cannabis sheets) are added to the Lassi.
In the industrial production of Lassi mostly become thickening means as pectin or also carob core flour uses.

We have recpie for sweet Lassi and also for salty Lassi