Mattha: The Refreshing Indian Yogurt Drink

Mattha, also known by regional names like Chaas or Taak, is a cherished Indian beverage that embodies the simplicity and depth of traditional flavors. Made with a base of yogurt or buttermilk diluted with water, mattha is a staple during the sweltering Indian summers, offering a cooling and rejuvenating escape from the relentless heat. It’s not just a drink but a cultural staple that finds its place in homes, roadside stalls, and even lavish meals. Understanding its ingredients, preparation, health benefits, and potential for customization unveils why this beverage remains beloved across generations.

Ingredients:
The heart of mattha lies in its simplicity. The base ingredient is either yogurt or thin buttermilk, which provides a creamy texture and a tangy taste. Yogurt, known for its probiotic content, forms the foundation of this drink, aiding in digestion and gut health. To enhance the flavor, freshly roasted and ground cumin seeds are added. Cumin, with its warm, earthy flavor, complements the tanginess of the yogurt, creating a balanced and aromatic profile. A pinch of salt is the final touch, not just for flavor, but to replenish the electrolytes lost during the intense heat of summer.

Preparation:
Crafting mattha is as easy as it is satisfying. Begin by whisking together the yogurt or buttermilk until it achieves a smooth and frothy consistency. The whisking process not only blends the ingredients but also incorporates air, making the drink light and refreshing. Freshly ground cumin seeds and salt are then added, and the mixture is stirred until well combined. The result is a mildly spiced, creamy beverage that is best enjoyed chilled. Serving it cold enhances its refreshing qualities, making it an ideal companion for hot days.

Health Benefits:
Mattha isn’t just a thirst-quencher; it’s a nutritional powerhouse. The probiotics in yogurt support a healthy digestive system by promoting the growth of beneficial gut bacteria. These probiotics can help alleviate bloating, improve digestion, and boost immunity. Additionally, mattha is rich in calcium, an essential mineral for maintaining strong bones and teeth. The presence of cumin also offers digestive benefits, as it can help reduce bloating and improve appetite.

Customization:
One of the beauties of mattha lies in its versatility. While the classic recipe is revered for its simplicity, there’s ample room for creativity. For a refreshing twist, mint or cilantro can be added, bringing a burst of fresh, herbaceous flavor. Ginger, known for its digestive properties, can also be included to add a subtle, spicy kick. On particularly hot days, blending mattha with ice can create an even more cooling version of this drink. Adjusting the salt levels to personal preference allows for a tailored taste experience.

Mattha is more than just a drink; it's a symbol of comfort and tradition. Whether it’s the height of summer or a mild winter day, this spiced yogurt drink is always a delightful choice, offering both refreshment and health benefits in every sip.
Mattha: The Refreshing Indian Yogurt Drink

Yogurt Types and Varieties

Yogurt, a fermented semisolid food, is a staple in many diets worldwide. It is crafted by adding cultures of Lactobacillus and Streptococcus bacteria to milk and milk solids. This process results in a slightly acidic, creamy product rich in probiotics and essential nutrients.

Among plain yogurt varieties, two main styles prevail: stirred and set. Stirred yogurt undergoes agitation during fermentation, yielding a smooth, creamy texture. In contrast, set yogurt is allowed to solidify without agitation, resulting in a firmer consistency.

Beyond plain yogurt, diverse products cater to varying preferences. Fruit-on-the-bottom style presents a delectable fusion of fruit and yogurt, with fruit mixtures layered beneath inoculated yogurt, fostering a delightful blend of flavors. Soft-serve and Hard Pack frozen yogurt offer a refreshing twist, ideal for hot summer days. Continental, French, and Swiss varieties integrate fruit preparations into stirred yogurt, offering a European flair to the palate.

In essence, yogurt transcends its basic formulation to encompass a spectrum of textures and tastes, making it a versatile and beloved culinary delight across cultures and cuisines.
Yogurt Types and Varieties

Mango Lassi: Rich Tradition

Mango lassi is a delightful and creamy beverage made with fresh mango, yogurt, milk, a hint of sugar, and a sprinkle of cardamom. This popular and traditional yogurt-based drink is prepared using either fresh yogurt or curd, milk, sweet mango slices (depending on personal preference), and can include a touch of cinnamon and, optionally, ground cardamom.

Lassis come in a variety of flavors, ranging from savory to sweet, and may incorporate ingredients like mint or fruit. Essentially, a mango lassi can be compared to a mango milkshake or smoothie infused with yogurt.

Lassi, resembling a yogurt-based blend, has a centuries-old history. Recognized as one of the earliest smoothies, it is thought to have originated around 1000 BC in the Punjab region, spanning Northern India, Eastern Pakistan, and Multan in India. Rooted in Ayurvedic principles, which have been practiced in India for over 5,000 years, lassi was believed to possess healing properties, offering a calming effect on both the stomach and the mind.

Mango, known for its refreshing and invigorating qualities, plays a crucial role in cooling the body in warm weather. Lassi can be enjoyed in either savory or sweet variations. The mango lassi not only provides a protein boost but also supports gut health with the probiotics present in yogurt. Additionally, the dairy content supplies essential nutrients such as calcium, promoting overall bone health.
Mango Lassi: Rich Tradition

Set style yoghurt

Yoghurt is mainly of two types i.e. set yoghurt and stirred yoghurt. Set yoghurt (which includes fruit-on-the bottom) is formed in retail pots as lactic acid bacteria ferment lactose into lactic acid giving a continuous gel structure in the consumer container. Yoghurt properties can be enhanced by the addition or treatment with various additives.

In processing, set style yoghurt is incubated and cooled in the final package and is characterized by a firm jelly like texture. Set-style yoghurt is fermented in a retail container, filled after milk inoculation and is incubated in an incubation room at a suitable temperature normally40-43°C for approximately 2:30 to 4 hrs. Yoghurts are directly transferred to a cold store or blast chilled in cooling tunnels.

Fruit and flavors are added at different steps depending on the type of yoghurt. For set style yoghurt the fruit is added in the bottom of the cup and then the inoculated yoghurt is poured on top and the yoghurt is fermented in the cup.

Set-style yoghurt should have smooth consistency without cracks or holes, custard like, semi solid consistency without any surface whey.

Set style yoghurt

Drinkable yogurt

Yogurt is among the most common dairy products consumed around the world, and its sensory attributes have a large effect on consumer acceptability. Yogurt is a cultured dairy product that can be made from whole, lowfat or skim milk, including reconstituted nonfat dry milk powder.

One of the forces behind the growth of the yogurt category over the past decade is drinkable yogurts. Whether at home or on-the-go, yogurt drinkables are one of the most convenient, nutritional, and kid endorsed options for parents today. Drinkable yogurt, categorized as stirred yogurt with a low viscosity, is a growing area of interest based on its convenience, portability, and ability to deliver all of the health and nutritional benefits of stirred or set yogurt.

The Food and Drug Administration (FDA, 2008) standard of identity for drinkable yogurts specifies: It must contain a minimum of 8.25 percent milk solids not fat and 3.25 percent milkfat prior to the addition of other ingredients. It also must be fermented with Streptococcus thermophilius and Lactobocilllus balgaricus.

Drinkable yoghurt can be positioned as a healthy snack that can be consumed at any time of day; for breakfast or as a snack at school or work. Because of the limited amount of milk needed, drinkable yogurts create possibilities for more affordable snacks. There are many possibilities for packaging such as carton boxes or easy-squeeze bags.
Drinkable yogurt

Stirred style yoghurt

There are two types of plain yoghurt:
*Stirred style yoghurt
*Set style yoghurt

The most popular type of yoghurt in the United States is stirred. Stirred yoghurt may also be referred to as Swiss-style, French, pre-stirred or preblended yoghurt.

Fruit yoghurts are always of the stirred yoghurt. Stirred yoghurt is typically incubated in tanks. After fermentation at 4-42 °C for 3-5 h (temperature and duration depend on the cultures used), the product is stirred at a low speed prior to its transport by pumping and filling.

Stirring of the yoghurt milk during fermentation leads to the products with low viscosity. Drinking yoghurt is stirred yoghurt with total solid content not higher than 11% and has undergone further homogenization to reduce the viscosity.
Stirred style yoghurt

Yogurt cheese

Yogurt drained so that the whey is removed – can be an excellent substitute for high-fat cheeses, sandwich spreads, dips and desserts.

Yogurt cheese has a mild flavor and texture somewhere between sour cream and cream cheese. Yogurt cheese is low in cholesterol, sodium, calories, and lactose, but it’s high in calcium and packs more nutrients than plain yogurt because the whey has been removed.

What makes yogurt cheese special is that it picks up the flavor of anything it’s mixed with. Plain or whisked with a little honey, versatile yogurt cheese is a dessert dip for fresh cherries, strawberries or slices of peach, mango or melon
Yogurt cheese

Low fat yoghurt

Yoghurt is appealing to many people who have difficulty digesting milk sugar.  Yoghurts made for the UK market have traditionally been lower in fat than whole milk and this partly explains the perception that yoghurt has a lower fat dairy product.

Although there are yoghurts made with fat percentages approximately to that of whole milk, i.e. 4.0%, the majority of yoghurts usually contain 0.5 – 1.2% fat and are described as ‘low fat’ or ‘reduced fat’.

Yogurt and yoghurt-type fermented products fall into four groups on the basis of fat content:
*Very low fat
*Low fat
*Regular fat
*Full fat (including strained yoghurt and luxury yoghurt)

Low fat yoghurt can be used on baked potatoes, fruit and salads and in dips as a healthful alternative to sour cream, mayonnaise, and commercial dressings; in cakes and spreads in place of cream cheese; in shakes instead of ice cream. A half cup of sour cream has 214 calories and 21 grams of fat and the same amount of low-fat yoghurt has 63 calories and 2 grams of fat.

It even makes a good low-fat yoghurt marinade for chicken. Tandoori chicken, an Indian dish, is probably the most well-known yoghurt-marinaded meal.
Low fat yoghurt

What is yoghurt?

Among all the fermented milk products, yoghurt is the best known in the world. It can be considered to be most popular within fermented milks characterized as a smooth and viscous gel with delicate consistency and flavor.

The CFR 131.200 defined yoghurt is the food produced by culturing one or more optional dairy ingredients with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus.

Optional dairy ingredients are described as cream, milk, partially skimmed milk, or skim milk, used alone or in combination.

The general goal of yoghurt production is to create a semisolid long shelf-life food from perishable, fluid milk. Development and retention of the appropriate texture is critical to good yoghurt quality.

Yoghurt mix preparation, fermentation conditions, and post-fermentation handling all have a great impact on product texture.

The most widely used classification, refers to the gel structure as set, stirred or fluid. The firm yoghurt should have consistency firm enough to be spooned and its texture should be thin and smooth with no lumps or granulates and without cracks.
What is yoghurt?

Yoghurt drinks

A variety of fruity yoghurt based drinks such as strawberry, peach, and raspberry are now very popular.

The first time fermented milk yoghurt was consumed is not known. Fermented milk foods are the predecessors of cheese, which originated about the time dairy animals were first domesticated 8-10000 BC. 

In the developing countries, yoghurt is an indigenous milk product. Lassi, a sugared yoghurt drink, was declared the state drink of the parliament in Punjab, India. Lassi has been treasured for a long time as a healthy refreshing summer drink from Greece through to India.

The European and North American types of drinking, yoghurt are made from a milk base low in fat and milk solids and the manufacture of such products is possible in most types of yoghurt plant. They are made by stirring the coagulum of skimmed or partially skimmed yoghurt with a high speed agitator, then cooling and flavoring or diluting yoghurt with milk.

In general, milk alone is normally used for the production of drinking yoghurt but in some instances other food additives may be added to the milk.

Some yoghurt drinks come in liter waxed paper containers. Yoghurt drinks are also made from sterilized milk so they do not have to be refrigerated until opened.
Yoghurt drinks

Fermentation of milk

Fermentation is a process in which microorganisms, in the absence of oxygen, generate energy by oxidizing carbohydrate and related compounds.

A higher quality of culture results in a stronger fermentation and a stronger aroma. A better control of milk fermentation improves the taste, texture, color, flavor and nutritional properties and benefits human health.

The organisms and substances concerned in the fermentation of milk may be divided into two distinct classes:
*Organized – include living organisms – bacteria, yeasts. Their growth cause changes or fermentation
*Unorganized – chemical ferments e.g. rennet and pepsin.

Cultured dairy foods are milk products that result from the fermentation of milk or its products by starter cultures that produce lactic acid under controlled conditions.

Cheese Parmesan

In culture containing dairy products, concentrated cultures of bacteria such as Lactobacillus acidophilus or bifidobacteria – are added to pasteurized and other types of heat treated milk with no subsequent incubation or fermentation.

In making cheese process specific strains in a given culture help the desired flavors, textures and aromas to develop in the finished cheese. The cultures may be one strain of bacteria or a mixed culture that they produce many characteristics and may also work in symbiotic manner such as in yogurt.

In yogurt, the fermentation produces lactic acid from lactose that combined with milk protein, gives yogurt its characteristics acid taste and texture.
Fermentation of milk

Stirred yoghurt manufacture

Most of yoghurt produced in the UK and in US is of the stirred type which is manufactured in bulk before mixing with fruit and packaging.

The amount of solids in the base milk, to a large extent, determines the physical properties of the final yoghurt product.

Most stirred yoghurt are made from milk base low in fat and milk solids and the manufacture of such products is possible in most types of yoghurt plant.

Six major steps of stirred yoghurt manufacturing include:

*Preparation of milk 

*Homogenization
Homogenization the milk base 60 – 70° C and 15-20 MPa pressure.

*Heat treatment 
Heat to 80-85° C for 30 minutes or 90-95° C up to 5 minutes.

*Fermentation 
After fermentation of yoghurt in large vats, the gel is broken by stirring thus forming a viscous non-Newtonian liquid, which is strongly shear-rate thinning. Stirring is a crucial process which induces considerable changes in the rheological properties of the final product.

*Fruit addition 
Stirred yoghurt is normally flavored with fruit purees or juices and consumers studied in the US preferred strawberry and raspberry.

*Packaging 
Most yoghurt contains live bacteria so it must be stored chilled at temperature of about 5° C. This gives yoghurt a shelf life of about 14 days.

Stirred yoghurt should have a thick, smooth consistency and be sufficiently viscous to hold the fruit in suspension during the shelf life of the product.
Stirred yoghurt manufacture

Yoghurt and health benefits

Yoghurt and health benefits
Yoghurt is produced from the milk of cow, buffalo, goat, sheep, yak and other mammals. In industrial production of yoghurt cow’s milk is the predominant starting material.

To get custard like consistency, cow’s milk is generally fortified with non fat dry milk, milk protein concentrated, or condensed skim milk.

Varieties of yoghurt available include plain, fruit flavored, whipped, drinking type, smoked, dried, strained, and frozen.

The popularity of yoghurt has increased due to its perceived health benefits.

Health promoting attributes of consuming yoghurt containing live and active cultures are well documented.

The trend of using prebiotics and probiotic cultures in the manufacture of fermented milks and yoghurts is supported by clinical trials.

The benefits effects documented in the numerous studies and reviews include prevention of cancer, reduction in diarrhea associated with travel, antibiotic therapy, and rotavirus, improvement of gastrointestinal health, enhancement of immunity of the host, amelioration of lactose intolerance symptoms, protection from infections caused by food borne microorganisms, control of vaginitis, and vaccine adjuvant effects.
Yoghurt and health benefits

History of Yoghurt

History of Yoghurt
It is believed that the ancient Turkish people in Asia, where they loved as nomads, first made yoghurt.

The first Turkish name for this product appeared in the eighth century as “yoghurut,” and the name was subsequently changed in the eleventh century to its present spelling.

One legend tells that an angle brought down a pot that contained the first yoghurt, while another source claims that the ancient Turks who were Buddhists, used to offer yoghurt to the angles and stars who protected them.

According to historian, yoghurt originates from Balkans. The inhabitants of Thrace used to make soured milks called “prokish” from sheep’s milk, which later became yoghurt.

In Bibles, it is recorded that when the patriarch Abraham entertained three angels, he put before them soured and sweet milk.

The ancient Greeks and Romans were also acquainted with preparations of soured milk.

The biography of Roman Emperor Elagabalus (204-222 A.D) mentions two recipes for soured milk.

Ancient physicians of the Near an Middle East prescribed yoghurt or related soured milks for curing disorders of the appetite.

Records also exist o the use of soured milks particularly yoghurt for preservation of meat spoilage during the summer.

Earlier writers of the Middle East mentioned the use of soured milks as cosmetics for Persian women.

One of the first industrial productions of yoghurt in Europe was undertaken by Danone in 1922 at Madrid, Spain. After World War II and particularly since 1950, the technology of yoghurt and understanding of its proteins have already advanced rapidly.
History of Yoghurt

Yoghurt Products

What is yogurt? Yogurt is a fermented slightly acid often flavored semisolid food made of milk and milk solids to which cultures of bacteria of the genus Lactobacillus (L. bulgarius) and Streptococcus (S. thermophilus) have been added.
There are two types of plain yogurt:

1.Stirred style yogurt

2.Set style yogurt

Other yogurt products include:
Fruit-on-the-bottom style: fruit mixture is layered at the bottom followed by inoculated yogurt, incubation occurs in the sealed cups Soft-serve and Hard Pack frozen yogurt Continental, French, and Swiss: stirred style yogurt with fruit preparation.