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DON'T EAT YOGURT
For education purposes only.
Don’t eat yogurt from the grocery store, that is. According to the ancient Vaidyas (Ayurvedic physicians) refrigerated yogurt will clog the channels in the body. Use store-bought yogurt only as a starter for yogurt you make yourself and keep it refrigerated. Always use yogurt made from organic milk and which contains live culture.
Start the yogurt every night and make just enough for the next day. Do not refrigerate it after you make it, and use it in one day.
How to Make Yogurt
Use two cups of milk and a tablespoon of yogurt.
Let the tablespoon of yogurt sit outside of the refrigerator while you boil the milk.
Heat the milk until it boils up into a high foam.
Take if off the stove and let it cool to 100 degrees or body temperature.
Pour the milk into a jar and then add the yogurt which has been brought to room temperature.
Cover the jar and wrap it with a towel to contain the heat and then store it in a warm place. You can use a gas stove that has a pilot light or use the oven light or place a 30 watt bulb safely in a large container like a styrofoam box. You can also heat a thermos with hot water, pour it out and add the milk, but most thermos manufacturers do not recommend this because the milk residues are difficult to clean. You can also put the milk on top of a toaster oven and set it on the lowest setting.
If you make the yogurt at night, it should be ready to use in the morning. You can use some of this new yogurt a few times for making more.
Once you have made your yogurt, don't eat it -- transform it into lassi which is much easier to digest and does not clog the channels.
How to Make Lassi
Mix one part freshly made yogurt with three parts water, add a pinch each of powdered ginger, cumin, rock salt, and two crushed whole black pepper corns and blend. Lassi should be very, very diluted. Don’t eat yogurt -- even home-made yogurt -- right out of the jar because it’s too thick and strong. Drink the lassi after lunch to aid digestion and to more quickly rid the body of ama. Never consume yogurt or lassi at night.
The most effective yogurt is made from milk that is non-homogenized, and is necessary for perfect lassi. Ordinary homogenized milk will not allow the separation of the solids from the yogurt and water mixture. Blend the yogurt by itself for about five minutes, then add cold water and blend for another five minutes. When foam rises to the top, rake it off and use the liquid that remains. If the remaining liquid is not thin and cloudy-white, you can blend the liquid again. Add the spices and drink at room temperature. Remember you are starting with cold water and yogurt, but the time for the blending process will allow the drink to rise to room temperature. Drink the lassi after the meal.
If the yogurt is made with non-homogenized milk, you can simply add a teaspoon of the yogurt to about 3/4 glass of water. Anything stronger will clog the channels. Although lassi is delicious, it’s not just food, it’s more like medicine.
Lassi is very useful if you are taking Cholesterol Protection (purchased from http://www.mapi.com) and detoxifying the liver during a detoxification diet.
Digestive lassi
Ingredients:
3/4 cup purified cold water (in this case, cold is important)
1/4 cup fresh cold yogurt
1/4 tsp coriander leaf (cilantro)
1/4 tsp. cardamom
1/4 tsp cumin powder
1 pinch of rock salt (available in health food stores)
Note: Products and information on this website are not intended to diagnose, treat, cure or prevent any disease. The statements on this website have not been evaluated by the Food and Drug Administration. If you have a medical condition, you should consult your physician. Also consult your physician before making changes in lifestyle or diet. All information on this website is provided for education purposes only.
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