You may be aware of the reverence for dairy products in Ayurveda,
in particular love of the sacred cow and consumption of ghee as a digestive aid, tonic and overall super food for longevity. Less known, but equally appreciated is Takra, which is a light yogurt and water drink sometimes combined with digestive spices.
Takra is light in property, astringent and sour in taste. It increases agni (digestive in nature) and pacifies Vata and Kapha dosha. This makes it superior for the Autumn, Winter and Spring seasons ahead. Check out our seasonal regimen programs for more insight into these topics! The watery quality helps cleanse the channels, bringing about proper movement of Vata Dosha, supports the immune system and provides the nutritive effects of dairy in an easily digestible manner.
In the Bhavprakash Samhita there are 5 different types of Takra shared:
Ghola- yogurt obtained by churning yogurt without adding water or removing butter
Mathita- yogurt churned without adding water but removing butter
Takra- yogurt churned with 3 parts water and removing butter
Udashwita- yogurt churned with 6 parts water and removing butter
Chhachhika- yogurt churned with large amounts of water, could be 10 or 14x and removing butter
Heavier types can be consumed by Vata Dosha and those with strong digestion, while the lighter option is better for Kapha Dosha or weaker and sluggish digestion. You can find “Takra” in the middle, hence the recommendation most commonly shared.
How to Make Takra
*NOTE* Takra and other dairy products are NOT stored in copper containers, or they can turn color*
*The takra shown here in a copper cup was consumed immediately and shown as such for photographic purposes*
Prep Time: 5 Minutes
Total time: 5 Minutes
Servings: 1 Person
- 1/4 cup Whole Milk (Full Fat) Plain Yogurt
- 1 Cup Spring Water
- Optional Trikatu or Cardamom and Nutmeg
For high Kapha make lighter and take cream top off before serving.