Buttermilk, known as Takra in Sanskrit, holds a very special place in the ancient system of healthy living.  Bhavaprakasha chapter 6.7 says, “He who uses Takra daily does not suffer from diseases, and diseases cured by Takra do not recur.” In addition, “Just as amrita (divine nectar) is for the gods, Takra is to humans.” According to Charaka, Takra is a divine nectar helps to clear and purify the numerous subtle channels in the body that carry nutrients to our cells. 

Which is better - Curd or buttermilk?
In the choice between curd and buttermilk, Ayurveda suggests that buttermilk is superior and healthy alternative to curd. When the curds active bacteria strains is exposed to heat, it heightens its fermentation, leading to increase body warmth whereas buttermilk has unique ability to cease fermentation when water is added to it that ensures a cooling effect.

In the digestive realm too, buttermilk stands in a more favorable position. Churning curd into buttermilk not only facilitates digestion but also accelerates the process for individuals suffering from digestion issues. The transformation of curd into buttermilk enhances its hydrating properties that really elevates its status as an effective fluid replacement especially during hot summer. Adding cumin powder, pink salt, and cilantro not only enriches buttermilk’s flavor but also increases its health benefits.

What are the health benefits of buttermilk?

*Buttermilk is a top choice for treatment of irritable bowel syndrome (IBS) in Bharat as it helps restoring the health of colon, and relieving constipation problems. It is suggested to add curry leaves for best results.

** Buttermilk is also alkaline in nature and can be very helpful in cases of acid reflux as it cools and soothes the esophagus and stomach.

When to use/enjoy Ayurvedic buttermilk?

In Bharat, buttermilk is regularly had with our meals and enjoyed after lunch especially in the afternoons during summer time. Buttermilk drinks are enjoyed as digestive support or hydrating drink that provides cooling effect to the body when feeling over heated or after a heavy meal as it helps to clear fats and oils that accumulate on the inner walls of the digestive tract. 

What is Takra?

Takra is a drink made from yogurt, water, and digestive herbs and spices. It is made with 1 part yogurt and four parts water. Then you can blend it in a blender, churn with wooden whisk, or shake it in a jar.  The blending process separates the fat from the yogurt. You can use a spoon to remove the fat, or strain the Takra through a sieve. You can choose to remove all of the fat, most of it, half of it, or none of it. 

How much fat you keep in Takra?

·        Kapha: Kapha Dosha individuals or people who are experiencing sluggishness, weakness, or slow metabolism (Manda Agni) should drink the lightest Takra with all the fat removed.

·        Vata: The heaviest Takra with all the fat in it is a good option for individuals with high vata, as fat is very grounding and soothing for them. 

       Note: Buttermilk can be constipating if taken regularly so add a dash of fresh lemon juice to counter this. 

·        Pitta: Individuals with Pitta Dosha generally have strong digestion, and benefit from heavier foods, but who do not tolerate large amounts of fat, use somewhere in between fat Takra.

Note: In general, Takra is warming and best for vata and kapha body types, however pitta individuals can still enjoy it with cilantro, mint, fennel, and other cooling spices. It is also recommended to use pitta recipes in the summer.

What is the difference between Takra and Lassi ?

It is important to know the difference as many people call Takra as Lassi or think that they are the same terms. Lass is the more widely known yogurt-based drink you get at Indian restaurants. Lassi has more yogurt and less water, and the fat is not removed. Lassi is typically sweetened with sugar and Mango pulp but very difficult to digest because typically in Ayurveda, milk and fruit are not compatible.

Just remember that Ayurvedic buttermilk is the clear liquid you get when you blend or churn cultured creamy curd to make butter in a traditional way. Churning thick yogurt vigorously separates the fat from the liquid. The froth and foam collected as butter and the liquid is used as Takra.

|