Many of us are used to enjoying thick greek yogurt. And what’s not to love. It’s basically like ice cream😋 But for kapha it is much too dense, for vata it is hard to digest, and milk can be aggravating for pitta. Enter takra or Ayurvedic buttermilk. Now, in the traditional sense, this is not buttermilk. This is a cultured, liquid yogurt drink. The addition of water makes it much easier on pitta’s fast digestion while also lending the cooling aspects we want for this dosha. Kapha and vata may still want to limit this drink as it is very cooling.

Take takra about 30 minutes after breakfast or lunch to aid in digestion (cool high pitta digestion) and support good probiotic activity in the body.

Ingredients

Savory Version

1/2 c. plain yogurt (homemade is best but you can also use any good quality yogurt. Bulgarian yogurt has particularly good bacteria)

Pinch of ground cumin

Pinch of pink Himalayan salt

Handful of fresh cilantro, chopped

1/2 c. room temp water

Directions

Add all ingredients to a small blender or mason jar. Blend on low or shake jar vigorously until everything is combined.

Enjoy 30 minutes after meal.

Sweet Version

1/2 c. plain yogurt (homemade is best but you can also use any good quality yogurt. Bulgarian yogurt has particularly good bacteria)

Pinch of dry vanilla bean or 1/4 tsp of extract

1/2 tsp honey

Pinch of ground cinnamon

Pinch of ground cardamom

1/2 c. room temp water