🥣 Yogurt the Ayurvedic way. Right time, Right form, Right benefits

Today, let’s talk about something most of us love — yogurt. Creamy, tangy, and cooling… but is it really healthy? Ayurveda has some surprising answers that can change the way you enjoy it.

🌸 My Yogurt Story

Growing up in India, a bowl of dahi (yogurt) was always part of our meals — from cooling buttermilk on a hot summer day to sweet lassi during festivals. But when I studied Ayurveda deeply, I realized yogurt isn’t always good for everyone, and the way you eat it makes all the difference.

🪷 What Ayurveda Says About Yogurt

In Ayurveda, yogurt (dahi) is considered:

Heavy (guru) – grounding but hard to digest

Heating (ushna) – increases internal warmth

Nourishing (brimhana) – builds tissues and strength

That means yogurt can boost immunity and strength, and it’s especially balancing for people with Vata dosha (who often feel dry, light, or weak).

But — here’s the twist — yogurt can also disturb digestion if eaten the wrong way.

The Dark Side of Yogurt

When taken improperly, yogurt can:
❌ Cause mucus and congestion (Kapha imbalance)
❌ Lead to acidity and skin issues (Pitta imbalance)
❌ Slow down digestion and create ama (toxins)

✅ Yogurt Do’s and Don’ts

🚫 Don’t eat yogurt at night – it slows digestion.
🚫 Don’t eat it cold from the fridge – weakens agni (digestive fire).
🚫 Don’t cook or heat yogurt – turns it toxic.

✨ The best way to enjoy it?

Eat at lunchtime when digestion is strongest.

Always add digestive spices like cumin, black pepper, or dry ginger.

Transform it into takra (spiced buttermilk) — yogurt whisked with water, cumin, rock salt, and cilantro. It’s lighter, gut-friendly, and reduces bloating.

🌿 Yogurt for Your Dosha

Vata types: Can enjoy regularly, all year.

Pitta types: Okay in moderation, best with cooling herbs like mint and cumin.

Kapha types: Best to eat rarely, and replace with light buttermilk.

🥛 Homemade Yogurt Recipe (My Family Favorite!)

There’s something magical about making yogurt at home. It feels alive, nourishing, and so much lighter than store-bought versions. Here’s how I do it:

Warm cow’s milk (lighter than buffalo’s milk) until comfortably warm.

Add 2 tablespoons of culture for ½ liter of milk. Stir well.

Cover in a steel or clay pot.

Keep in a warm place for 8–12 hours.

Wake up to creamy, probiotic-rich yogurt!

🌟 Final Thoughts

Yogurt isn’t “good” or “bad” — it’s all about how and when you eat it.
👉 Eat at lunchtime.
👉 Spice it up.
👉 Make it light with buttermilk.
👉 Tune into your dosha.

That’s the Ayurvedic secret: mindful choices turn food into medicine.

So next time you enjoy yogurt, let it truly nourish you instead of slowing you down.

✨ And trust me — once you taste your own homemade yogurt, you’ll never look at store-bought cups the same way again.

👉 Watch me explain it all on YouTube:
https://www.youtube.com/watch?v=8O5hdgKNMOM

With love,
Sugandha 🌿