Yogut drinks- a healthy indulgence

The health conscious opt for these yogurt drinks, available in a range of flavours with attractive packaging, because of increased interest in probiotic products, lower cholesterol, and high Omega-3 benefits.

Drinking yogurts are pretty close to being a meal in a carton — they are high in energy and protein and have moderate amounts of fat so are ideal for a quick, convenient, filling and tasty snack for those who are trying to maintain their energy levels and general health.

Yogurt drinks are beneficial to the digestive system, offering the perfect balance of taste, convenience and nutrition. People who are moderately lactose-intolerant can’t drink milk but they can enjoy yogurt drinks without ill effects, because the lactose in the milk is converted to lactic acid by the bacterial culture in yogurt.

Yogurt drinks are rich in potassium, calcium, protein and B vitamins, including B-12, which help stabilise the immune system. In addition, the lactic acid in yogurt is a perfect medium to maximise calcium absorption. Eight ounces of yogurt will equal 400 mg of calcium, 25 percent more than you would get out of a glass of milk.

Yogurt is easier to digest than milk. The culturing process makes yogurt more digestible than milk. The live active cultures create lactase, the enzyme lactose-intolerant people lack, and another enzyme contained in some yogurts (beta-galactosidase) also helps improve lactose absorption in lactase-deficient persons. Bacterial enzymes created by the culturing process, partially digest the milk protein casein, making it easier to absorb and less allergenic.

Yogurt is a rich source of calcium — a mineral that contributes to colon health and decreases the risk of colon cancer. Calcium discourages excess growth of the cells lining the colon, which can place a person at high risk for colon cancer. Calcium also binds cancer-producing bile acids and keeps them from irritating the colon wall. People that have diets high in calcium have lower rates of colorectal cancer.

Perhaps, the best known yogurt drink is lassi, a popular and traditional Indian yogurt-based drink made by blending yogurt with water or milk and Indian spices. Traditional lassi is sometimes flavoured with ground roasted cumin. Sweet lassi, blended with sugar or fruits instead of spices, is also very popular.

In Dharmic religions, yoghurt sweetened with honey is used while performing religious rituals. Less common is lassi served with milk and is topped with a thin layer of clotted cream. Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis.

Mango lassi is most commonly found in Pakistan/India. It is made from yogurt, milk or water and mango pulp. It may be made with or without additional sugar. It is widely available in UK, Malaysia and Singapore, due to the sizable Pakistani/Indian minority there, as well as in many other parts of the world. In various parts of Canada, mango lassi is a cold drink consisting of sweetened kesar mango pulp mixed with yoghurt, cream, or ice cream. It is served in a tall glass with a straw, often with ground pistachio nuts sprinkled on top.

Chaas or chaach is a salted drink like lassi; however, chaas contains more water than lassi and has the butterfat removed, so its consistency is not as thick as lassi. Salt and Jeera (cumin seeds) are normally added for taste and sometimes even fresh coriander. Fresh ground ginger and green chillies may also be added as seasoning. Chaas is popular in the north eastern Pakistani Punjab regions, as well as the Indian states of Gujarat and Rajasthan, where it is drunk with the main meal. It is known to aid digestion and is an excellent coolant in the Pakistani and Indian summers.

There is a drink in Turkey is similar to lassi called ayran. It is also made with yogurt and water.

In Iran and Dari-speaking regions of Afghanistan a similar drink is called doogh probably derived from doodh which means milk in Sanskrit.

Tahn is the Armenian version of the yogurt drink, consumed cold, with or without food. It is diluted with water and is flavoured with salt.

If your tastebuds have been turned on by all this information on yogurt drinks, we recommend the following recipes:

Cool Yogurt Drink.

Blend 2 cups of plain low-fat yogurt, 1 small, diced ripe avocado, 2/3 cup cubes seeded pared cucumber, 5 fresh mint leaves, 1/2 teaspoon celery salt, 1/4 teaspoon of pepper sauce, and 1 cup of cracked ice, except garnish. This really cool recipe will be good for four servings.

Spiced Mint Yogurt Drink

1 cup of yogurt, ? cup water, 12 mint leaves, ? teaspoon cumin, 8 ice cubes, and some whole fresh mint leaves for garnish.

Firstly blend together all the ingredients except the ice cubes and whole mint leaves for the garnish until smooth in a blender. Then add the ice cubes and continue to blend another 20 to 30 seconds. Pour into glasses and garnish with the mint leaves.