Ayurvedic Buttermilk (Takra) Recipe

Buttermilk (Takra)

Serves 1

Ingredients (Buy locally grown organic ingredients, if possible)

1/4 cup plain yogurt (made from whole milk), room temperature

3/4 cup water, room temperature

1/4 teaspoon cumin (jeera), dry roasted

1 pinch dry ginger powder (shunthi)

4-6 fresh mint leaves, washed

Rock salt (saindhav salt) to taste


Equipment needed: Hand Churner



  1. Combine yogurt and water in a tall container and hand churn it until the butter completely separates.
  2. Add ginger powder, chopped mint leaves and salt to your taste. Garnish with roasted cumin and serve immediately with spoon straws (optional).


Ayurvedic Tip

Room temperature takra or buttermilk can be taken right after lunch and dinner daily to improve digestion. Persons suffering from bleeding disorders, dizziness, burning sensation and wounds should avoid buttermilk.

Recipe inspired by Shubham Ayurveda Classical Classroom


Related:  How to make fresh butter and buttermilk at home


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Preeti Gupta

About Preeti Gupta

Preeti Gupta is a certified Ayurveda Practitioner practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine and looks forward to being a part of your Ayurvedic journey soon!