Salty Lassi

I found this in the Time Life Foods of the World Series from 1966 in the volume on India.

Combine the yoghurt and <a href="/technique/DPSVTKVY/salt">salt</a> in a deep bowl and <a href="/technique/3CYMY2D7/beat">beat</a> vigorously with a <a href="/technique/3CYMY2D7/whisk">whisk</a> or <a href="/technique/NX588QBK/spoon">spoon</a> until the mixture is smooth. <a href="/technique/3CYMY2D7/beating">Beating</a> constantly, pour in the <a href="/technique/RP8LCDPZ/ice">ice</a> water in a slow, thin stream and continue to <a href="/technique/3CYMY2D7/beat">beat</a> until all the ingredients are well <a href="/technique/S6W4FR7F/blended">blended.</a> <a href="/technique/WDCS6JL5/taste">Taste</a> for <a href="/technique/MYJ2HRB7/seasoning">seasoning.</a> (A quicker, though hardly traditional, method is to combine the yoghurt, cumin, <a href="/technique/DPSVTKVY/salt">salt</a> and <a href="/technique/RP8LCDPZ/ice">ice</a> water in the jar on an electric <a href="/technique/S6W4FR7F/blender">blender</a> and <a href="/technique/S6W4FR7F/blend">blend</a> at high speed for 1 minute or

Pour the lassi into a <a href="/technique/FK6MC4B6/chilled">chilled</a> pitcher and <a href="/technique/Y6MVNCHX/serve">serve</a> it from <a href="/technique/FK6MC4B6/chilled">chilled</a> tumblers.

If you like, you may prepare the drink ahead of time and keep it <a href="/technique/FK6MC4B6/chilled">chilled</a> in the refrigerator until ready to <a href="/technique/Y6MVNCHX/serve">serve</a>.

**Now, I think I would try to <a href="/technique/H3TYV2MZ/reduce">reduce</a> it to one <a href="/technique/Y6MVNCHX/serving">serving</a> and add <a href="/technique/RP8LCDPZ/ice">ice</a> cubes to the <a href="/technique/S6W4FR7F/blender">blender</a> instead of <a href="/technique/RP8LCDPZ/ice">ice</a> water. I think I will do that with the mango or sweet lassi I make as soon as hubby gets home with the yogurt.

We sometimes make our own yogurt here. If anyone is interested I'll aske the yogurt maker to type out the recipe. Donna