How to make Lassi? What is Lassi?

Lassi is whipped whole milk yogurt popular beverage made in Punjab region

The yogurt is made from un-homogenized and un-pasteurized whole milk. When cool, the yogurt is whipped as if one was making a Shake, the butter fat content makes it smooth and traps the air making it thick.

The Lassi may be made as Salted or Sweetened. Sweetened beverages may be flavored with Rose, Saffron, Khus or Kewra.

1. Remove and discard separated liquid whey before using Dahi

2. Do not use old or sour Dahi. If Dahi is too sour, add a little bit of milk to Dahi.

3. The butterfat content of whole milk is high. If you make Dahi at home, add some heavy whipping cream to the milk before making Dahi. Otherwise, add Heavy whipping cream to Dahi Yogurt before whipping. When the butter fat is whipped at low temperature, it traps air making Lassi thick and creamy. The principle is same as making whipped cream.

4. Before whipping, make sure that all the ingredients are below 60º F. I refrigerate the ingredients so they are near 40º F. Its easier to whip in an electric blander as if you are making a shake.

What is a Kachi Lassi?

Kachi Lassi is not Lassi. Kachi means raw or un-cooked. In the olden days, fresh raw milk was diluted with water, flavored and sweetened. It used to be a common beverage at Sikh temples, and Punjabi weddings. Because of fresh raw milk, the beverage was named as Kachi. The practice changed to using cooled boiled milk to prevent spreading of typhoid. The cooled boiled milk replaced the fresh raw milk., but the name 'Kachi Lassi' carried on to date.

What is Chach?

Chach is not Lassi. Chach is the leftover of churned yogurt after the butter (Makhan) has been skimmed off. The butterfat in yogurt plays a vital role in making Lassi.