Delicious and gut-friendly yoghurt drinks

There's something magical about transforming simple milk into creamy tangy yoghurt and then into a refreshing drink. This age-old practice of fermentation isn't just delicious, it's a gateway to better gut health and a world of culinary traditions. Making yoghurt drinks with your own homemade yoghurt is the best because it's fresher, packed with live cultures, and you control the ingredients for a healthier, more personalised flavour."

A sip through history: the culinary significance

From the sun-baked streets of India to the black sand beaches of Iceland, yoghurt drinks have been quenching thirst and nourishing people for thousands of years.

Lassi
I grew up drinking plain Kefir, it wasn't until a trip to India that I discovered flavoured yoghurt drinks. After an amazing day of sightseeing and being out in the blistering heat we returned to our hotel for a rest in the shade of a wide verandah. Drinking cold water was helping quench the thirst but still left me feeling drained.
The waiter could see from my very red face that I needed something better than just water. I was brought a glass of milk, he called it a Lassi, I did hesitate at first since I really didn't feel like milk, especially in that heat. I took a little sip to be polite, then some more, until I finish the tall glass of the sour salty drink.
I was a convert, nothing could have been as restorative as that salt lassi. It had a subtle interplay between salty and tangy. A cultural experience in a glass, offering a moment of cooling contemplation in the midst of a hot adventurous day.

Originally from the Punjab region, lassi has become popular over all of India, there are many flavour additions to what is basically yoghurt and water. Flavourings range from herbs, spices and fruits, a very popular lassi is mango, followed by rosewater.

Leben

Leben or Laban, is a breakfast and lunch staple in the Middle East and North Africa. Often confused with buttermilk, which is made from churned cream, with the butter removed. Leben is made from whole milk. Eaten with dates and also used as a flavouring for rice. It has a consistency slightly thicker than milk. By mixing yoghurt and milk, half and half, you can achieve a taste similar to Leben.

Filmjolk

Filmjolk is native to Sweden, hugely popular in the Nordic countries, is a mild yoghurt which can be drunk depending on how thick it is made.

Skyr

In Iceland the native yoghurt is called Skyr, mentioned in Nordic sagas, is a yoghurt gaining popularity outside of the Scandinavian region. A drink from Skyr is called Drykkur. Skyr can be made into a blueberry smoothie with a little milk, nut or oat milk added.

Chaas

A South Asian yoghurt drink is called Chaas, it is similar to buttermilk, made by churning in a traditional wooden churn, with the addition of water and spices. It is churned until a bit of butter rises to the surface, this can be removed or left in the drink.
Marsala Chaas is made with yoghurt, water, Black salt called Kala Namak, some coriander leaves, green chillies and ginger. The spices are believed to aid in digestion and boost energy.

Borhani

Bangladeshi in origin, Borhani is traditionally served at special events such as weddings or Ramadan feasts, drunk after a heavy meal to aid digestion. It is a type of heavily spiced lassi drink, the spices are first toasted before being added to the yoghurt and water, along with the fresh herbs.

Ayran

Turkish Ayran with its savoury simplicity, has been a staple of Middle eastern hospitality for generations. A simple drink made with yoghurt, salt and cold water. Sometimes a little dried mint can be added and the water can be carbonated to give an extra zing. Ayran is often served with grilled meat meals.

Why your gut will thank you:

When you ferment milk (plant based or dairy) into yoghurt, you're creating a powerhouse of nutrition. The fermentation process produces beneficial bacteria that:
* Support digestive health
* Enhance nutrient absorption
* Boost immune function

Making drinks from yoghurt is a great way to enjoy a refreshing, probiotic-rich beverage that supports gut health, provides hydration, and delivers essential nutrients like calcium and protein.

You can easily use non-dairy milks like almond, coconut, or oat milk to make delicious and creamy yogurt drinks, perfect for those who prefer a plant-based option!

Mango Lassi

To 1 cup chopped very ripe mango, frozen chopped mango, or canned mango pulp add

• 1 cup plain homemade yoghurt

• 1/2 cup cold water

• 2 teaspoons honey or sugar, more or less to taste

• 1/4 teaspoon ground cardamom, optional

• Ice cubes, optional

Blend all the ingredients together in a blender until smooth. Serve chilled.

Salt Lassi

Ingredients:

• 2cups of plain yoghurt

• 1/2 cup of cold water

• 1/2 teaspoon of salt

• 1/2 teaspoon roasted cumin

• a few mint leaves ( optional)

Place all the ingredients in a jug. Whisk together till smooth. Add more water if a thinner lassi is preferred. Taste and add more salt or cumin seeds as required. If you feel the lassi is too sour, add a tablespoon of sugar to balance it out. Serve chilled.

Vibrant Beetroot Lassi

Ingredients:

• 2 cups plain yoghurt

• 1 medium roasted and peeled and chopped beetroot

• 1 tablespoon honey

• 1/4 teaspoon cumin powder

• a pinch of salt

• 1/2 cup of water

• 2 tablespoons of chia seeds(optional)
  Blend all ingredients until smooth, adjust thickness with more water if a thinner drink is desired. Serve chilled.

Swedish Filmjolk Smoothie

Ingredients:

• 2 cups of Filmolk ( Swedish fermented yoghurt) or a thin yoghurt

• 1 cup of mixed berries

• 1 tablespoon honey or your sweetener of choice

• 1 teaspoon vanilla extract

• a pinch of cardamom

• 1 tablespoon of oats, soaked for 30 minutes in the filmjolk. Place all the ingredients in a blender, blend until smooth, serve topped with extra berries and rye crackers for dipping.

Spiced Golden Turmeric lassi,

A warming, anti-inflammatory drink
Ingredients:

• 2 cups plain yoghurt

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground ginger

• 1/4 teaspoon cinnamon

• 1 tablespoon honey

• a pinch of black pepper

• 1/cup warm water
  Whisk all the ingredients together, adjust thickness to your taste with a little more water. Then gently warm to 42 degree celsius, in a saucepan, do not over heat to preserve the probiotics. Serve immediately to enjoy warm.

Here are a few of my family favourites,

All the recipes for the delicious yoghurt drinks in this post make 2 servings, they can be made with any dairy yoghurt as well a any non-dairy yoghurt of your choice.

The drink we make the most in our house is mango lassi, especially in summer when mangos are at their sweetest best.
When mangos aren't in season I sometimes substitute the mango with big spoon of homemade jam, mixed in a glass of coconut yoghurt, and a little water, this we call Panda lassi, yes as in Panda bears. Panda lassi was invented to please a fussy toddler that was refusing to eat, he liked the name and was willing to give it a try. He loved it, tantrum averted. Panda lassi was born.
There is tradition, and there is invention. Tradition makes a great starting point to build on, invention makes it your own.

Experiment adding the flavours you love

Now that you're equipped with the knowledge of making seasonal yoghurt drinks, it's time to start experimenting! Remember, the joy of homemade fermented beverages isn't just in the drinking—it's in the creating, sharing, and discovering what works best for you.

There are a variety of yoghurt cultures, from different cultures and cuisines to try, Caspian Sea yoghurt also known at Matsoni, being a naturally fine yoghurt, makes a delicious yoghurt drink.

Whether you're cooling down in summer with a minty lassi or warming up in winter with a warm spiced yoghurt drink, you're participating in a tradition that's both ancient and eternally fresh. Your gut will thank you, and your taste buds will too!

Ready to start your fermentation journey? Share your creations and join the community of yoghurt enthusiasts making wellness delicious, one drink at a time.

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