Straining the yogurt for this traditional cooling drink from India takes time (it sits in the fridge overnight), but the effortless endeavor creates a creamy, delicious result.
Strawberry Lassi Gluten-Free Recipe
- 2 cups whole milk yogurt
- 1 pound strawberries hulled
- 1/2 cup sugar
- 2 cups milk
- 1 cup ice
- 1/4 cup roasted shelled pistachios chopped
Using a rubber band,secure cheesecloth, a paper towel, or a coffee filter over a small bowl, ensuring it does not touch the bottom of the bowl. Pour the yogurt onto the filter and refrigerate overnight to strain out the liquid.
Cut the strawberries into small cubes and toss in a bowl with the sugar. Let macerate for 15 minutes.
In a blender, blend the strained yogurt, milk, 1 cup water, and ice until smooth. Remove and reserve 1/2 cup of the yogurt mixture for garnish. Reserve 1/2 cup of the strawberries, add the remaining strawberries to the blender with the yogurt mixture, and blend until the lassi is smooth.
Divide the lassi among 8 glasses, garnish with the plain yogurt mixture, a spoonful of the reserved strawberries, and a few chopped pistachios and serve.
Photography John Valls